We are seeking a talented and experienced Head Chef to lead our kitchen team. This is an exciting opportunity for a passionate culinary professional who thrives in a fast-paced environment and is committed to delivering exceptional food and service.
Born on the site of the once iconic Manchester Exchange railway station, CitySuites I and CitySuites II Aparthotels embody the very spirit of the city, standing tall as a testament to the forward-thinking essence of Manchester. Our 5* apartments are a sanctuary amidst the chaos, allowing our guests to navigate the city with ease.
Along our journey, we’ve immensely proud to have launched Embankment Kitchen, our modern seasonal restaurant and bar, as well as Embankment Café Co & Riverview Café, offering artisan coffees and freshly made sandwiches. Our sophisticated meeting and event spaces have grown too, hosting everything from board meetings to launch parties, and even wedding receptions.
We’re made up of brilliant people, who care deeply, have a passion for their craft, an obsession for the best, and an altogether extraordinary spirit. We love this space, and we work hard to make sure our residents love it as much as we do. We’re proud to be a part of the CitySuites
As the Embankment Head Chef, you are the leader of the kitchen, responsible for overseeing all culinary operations, managing the kitchen team, ensuring the delivery of high-quality food, and maintaining efficiency in the kitchen.
As the Embankment Head Chef, you will design and produce and implement menus, manage kitchen budgets, ensure health and safety standards are met, and drive innovation within the kitchen. You will ensure the kitchen meets the expectations of customers while maintaining profitability.
This role plays a critical leadership role in maintaining the highest standards in food quality, kitchen operations, and team management. With strong leadership, creativity, and expertise in culinary arts, they ensure that the kitchen operates efficiently, delivering exceptional dishes while meeting the goals and expectations of Embankment Kitchen, Embankment Café and Riverview Café.
Key Responsibilities:
Leadership & People Management:
- Lead, manage, and motivate the kitchen team, ensuring that all staff work efficiently and effectively.
- Oversee the recruitment, training, and development of kitchen staff, from junior chefs to senior culinary team members.
- Foster a positive and collaborative working environment, ensuring high morale and team cohesion.
- Organise team schedules and delegate tasks to ensure smooth kitchen operations.
Menu Development & Innovation:
- Create and design the menu, including regular updates to ensure it meets customer preferences and seasonal ingredient availability.
- Innovate and introduce new dishes, ensuring they align with the restaurant's concept and brand.
- Collaborate with other departments (e.g., marketing, front-of-house) to promote new menu items or seasonal promotions.
- Maintain consistency in the quality and presentation of every dish that leaves the kitchen.
Food Preparation & Quality Control:
- Ensure that food is prepared and cooked to the highest standards, paying close attention to taste, presentation, and portion control.
- Maintain consistency in recipes and ensure the quality of food meets the restaurant's standards.
- Oversee the preparation and presentation of dishes during service, stepping in as necessary during busy periods.
Kitchen Operations & Efficiency:
- Manage the daily operations of the kitchen, ensuring that all sections (e.g., hot line, pastry, prep) are running efficiently.
- Ensure proper use of kitchen equipment and tools and maintain their upkeep.
- Maintain kitchen cleanliness and organization in accordance with health and safety regulations.
- Oversee the ordering, receiving, and storage of food and supplies, ensuring stock is kept at optimal levels without excess waste.
Health, Safety & Hygiene:
- Ensure compliance with all food safety and hygiene standards, including proper food handling, storage, and sanitation practices.
- Conduct regular health and safety checks and ensure the kitchen is always in line with local regulations and health inspections.
- Manage kitchen team adherence to safety protocols, to ensure a safe working environment at all times.
Cost Control & Budgeting:
- Develop and manage the kitchen and café budget, ensuring food costs are kept within target without compromising quality.
- Monitor stock levels and implement strategies to reduce waste, manage portion sizes, and optimise inventory.
- Work with the management team to ensure the kitchen contributes to the overall profitability of the restaurant or establishment.
Collaboration with Management:
- Work closely with the restaurant and café team to ensure the kitchen and café’s goals align with the overall objectives of the business.
- Report regularly to management on the performance of the kitchen, including inventory usage, food cost analysis, and employee performance.
- Participate in planning and business development activities, such as special events, catering, and promotions.
Customer Engagement & Quality Assurance:
- Ensure that customers’ dietary needs and special requests are met with the highest quality of food.
- Handle customer feedback related to food, taking action to resolve any issues or complaints and improve the overall dining experience.
- Maintain the restaurant’s reputation by consistently delivering high-quality food and exceptional service.
Competencies and Skills:
· Personal integrity, with the ability to work in an environment that demands excellence
- Ability to design and execute a high-quality menu, with experience in a variety of cuisines or food styles.
- Strong leadership and management skills, including experience training, motivating, and supervising a diverse kitchen team.
- In-depth knowledge of food safety regulations, health and safety practices, and hygiene standards.
- Excellent time management and organisational skills, with the ability to manage multiple tasks simultaneously.
- Strong communication skills, both within the kitchen and with other departments (front-of-house, management, suppliers).
- A deep passion for food and a commitment to culinary excellence.
- Financial acumen with the ability to manage costs, including food budgets, labour costs, and inventory.
Job Type: Full-time
Work Location: In person
