The opportunity is there to set your mark, to use our resources to experiment and develop a menu that appeals, to put your creativity onto our operations.
We operate a rural restaurant near to a large customer base.
We like the idea of seasonal, well thought out menus, using our wide range of local suppliers, with a twist of imagination, we can grow together.
If you are interested in discussing this further, to look at the possibilities to join us, and to showcase your talents then drop us an email, from Commis to Head Chef level, we re casting out net to see who applies.
Salary based on experience and ability.
This is an exciting opportunity for an individual with a strong background in food service management and culinary arts. The ideal candidate will have experience in fine dining, catering, and banquet operations, along with a proven ability to lead and manage a kitchen team effectively. If you thrive in a fast-paced environment and have a dedication to food safety and quality, we want to hear from you.
Responsibilities will depend on experience and the role you take
Oversee all kitchen operations, ensuring high standards of food quality and presentation
Manage food production processes, including menu planning and inventory control
Supervise kitchen staff, providing training and guidance to enhance their skills
Ensure compliance with food safety regulations and maintain cleanliness in the kitchen
Collaborate with the dietary department to accommodate special dietary needs
Develop creative menus that reflect seasonal ingredients and customer preferences
Manage catering events, ensuring timely preparation and service of meals
Monitor inventory levels and order supplies as needed to maintain efficient operations
Foster a positive team environment through effective leadership and communication
Ensuring events and conferences run smoothly
Ensure a high standard of Health & Safety, hygiene, cleanliness and tidiness within the kitchen.
Dealing with contractors and suppliers and ensuring appropriate ordering and waste management
Ensuring compliance with licensing laws, health and safety and other statutory regulations.
Liaising with the restaurant team to deliver high performance in both terms of quality and consistency in the Restaurant.
Liaising with the Manager/Wedding Co-ordinator as regards functions and weddings
Supporting the company in meeting the needs of the business, increasing revenue and minimizing costs
Experience
Proven experience in culinary roles within the food industry, including fine dining and restaurant management
Strong background in food preparation, cooking techniques, and kitchen management
Experience supervising staff and managing shifts in a busy kitchen environment
Familiarity with inventory management systems and food service operations
Knowledge of food handling practices and safety regulations
Previous experience in catering or banquet settings is highly desirable
Excellent leadership skills with the ability to motivate a diverse team
Strong organizational skills with attention to detail in menu planning and execution
Join us in creating exceptional dining experiences that delight our guests!
Howfield Manor Hotel is a small hotel providing bar, accommodation, restaurant, conferences and weddings facilities. All employees work as part of a small team to meet these needs, we hope you will enjoy working here.
Skills need:
Friendly and efficient approach to guests and other staff members
Accurate documentation.
Good telephone skills
Flexibility
Ability to do more than one thing at a time
Good team work and management skills
Shifts
Your shifts will vary from week to week.
Additional Responsibilities
We may ask you to work in areas of the hotel as required to ensure all aspect are covered and the needs of the business met.
All employees are responsible for maintaining a high standard and meeting health and safety requirements.
Line Manager
You will report to the Manager on a day to day basis and ensure that they are kept fully up to date on all aspects of the business.
Job Types: Full-time, Permanent
Pay: £26,500.00-£34,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
Experience:
- Cooking: 5 years (preferred)
- Chef: 5 years (required)
Work Location: In person
