Head Chef

Responsible for all aspects of kitchen management while catering for 50-160 guests. This includes all aspects of staff management, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as a Head chef you would be running the kitchen with full HACCP proceedures in place - this is a legal requirement.

Our kitchen brigades vary depending on the size of the hotel, the smallest being 3 chefs and the largest up to 11 plus the kitchen porters, whom you would also be accountable for.

Requirements

You must be professionally qualified, with excellent ALC experience, and have worked at supervisory level. Please note the Basic Food Hygiene Certificate is essential.

Positions Available

Summer Head Chef positions for reserve only at present. 

Winter 08/09 applications welcomed - secure your place in the snow early!!

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