Head Chef
| Dyddiad hysbysebu: | 26 Mai 2026 |
|---|---|
| Cyflog: | £40,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 25 Mehefin 2026 |
| Lleoliad: | Scarborough, North Yorkshire |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Compass Hospitality UK Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
Position Overview
The Head Chef leads the culinary operations of the hotel, overseeing kitchen staff, menu development, food preparation, and quality control. This role is pivotal in delivering exceptional dining experiences across all hotel outlets, including restaurants, bars, room service, and banqueting. The Head Chef combines creativity, leadership, and business acumen to uphold the hotel’s brand and culinary standards.
Key Responsibilities
Culinary Leadership
• Design and execute innovative, seasonal menus that reflect the hotel’s identity and guest preferences
• Ensure consistent quality, presentation, and taste across all dishes
• Supervise food preparation and cooking activities across all kitchen sections
• Maintain high standards of hygiene, safety, and food storage
Team Management
• Recruit, train, and manage kitchen staff including sous chefs, line cooks, and kitchen porters
• Delegate tasks and oversee daily kitchen operations
• Conduct performance reviews and provide coaching and development
• Foster a collaborative and disciplined kitchen culture
Financial Oversight
• Manage food costs, portion control, and waste reduction
• Monitor inventory and order supplies from approved vendors
• Work with hotel management to set budgets and control expenses
• Analyse sales data and adjust menus or operations to improve profitability
Compliance & Safety
• Ensure full compliance with food safety regulations and HACCP standards
• Conduct regular kitchen inspections and maintain documentation
• Implement and enforce health and safety protocols
• Liaise with local authorities during audits or inspections
Strategic Collaboration
• Coordinate with F&B Manager and Restaurant Manager to align kitchen output with service goals
• Support hotel events, banquets, and special functions with tailored menus
• Contribute to marketing initiatives through culinary promotions and guest experiences
• Stay current with culinary trends and integrate them into offerings
Skills & Competencies
• Culinary Expertise: Mastery of cooking techniques, flavour profiles, and kitchen operations
• Leadership: Strong ability to lead, motivate, and manage diverse kitchen teams
• Creativity: Innovative approach to menu design and presentation
• Organisation: Excellent time management and multitasking under pressure
• Business Acumen: Understanding of cost control, budgeting, and profitability
Working Conditions
• Full-time role with flexible hours including early mornings, evenings, weekends, and holidays
• Fast-paced, high-pressure kitchen environment
• Uniform and protective gear provided
• Standing for extended periods and handling hot equipment required
NOTE - Applicant must have the full right to work in the UK to be considered for this role.
The Head Chef leads the culinary operations of the hotel, overseeing kitchen staff, menu development, food preparation, and quality control. This role is pivotal in delivering exceptional dining experiences across all hotel outlets, including restaurants, bars, room service, and banqueting. The Head Chef combines creativity, leadership, and business acumen to uphold the hotel’s brand and culinary standards.
Key Responsibilities
Culinary Leadership
• Design and execute innovative, seasonal menus that reflect the hotel’s identity and guest preferences
• Ensure consistent quality, presentation, and taste across all dishes
• Supervise food preparation and cooking activities across all kitchen sections
• Maintain high standards of hygiene, safety, and food storage
Team Management
• Recruit, train, and manage kitchen staff including sous chefs, line cooks, and kitchen porters
• Delegate tasks and oversee daily kitchen operations
• Conduct performance reviews and provide coaching and development
• Foster a collaborative and disciplined kitchen culture
Financial Oversight
• Manage food costs, portion control, and waste reduction
• Monitor inventory and order supplies from approved vendors
• Work with hotel management to set budgets and control expenses
• Analyse sales data and adjust menus or operations to improve profitability
Compliance & Safety
• Ensure full compliance with food safety regulations and HACCP standards
• Conduct regular kitchen inspections and maintain documentation
• Implement and enforce health and safety protocols
• Liaise with local authorities during audits or inspections
Strategic Collaboration
• Coordinate with F&B Manager and Restaurant Manager to align kitchen output with service goals
• Support hotel events, banquets, and special functions with tailored menus
• Contribute to marketing initiatives through culinary promotions and guest experiences
• Stay current with culinary trends and integrate them into offerings
Skills & Competencies
• Culinary Expertise: Mastery of cooking techniques, flavour profiles, and kitchen operations
• Leadership: Strong ability to lead, motivate, and manage diverse kitchen teams
• Creativity: Innovative approach to menu design and presentation
• Organisation: Excellent time management and multitasking under pressure
• Business Acumen: Understanding of cost control, budgeting, and profitability
Working Conditions
• Full-time role with flexible hours including early mornings, evenings, weekends, and holidays
• Fast-paced, high-pressure kitchen environment
• Uniform and protective gear provided
• Standing for extended periods and handling hot equipment required
NOTE - Applicant must have the full right to work in the UK to be considered for this role.