Chef

Job Overview

We are seeking an experienced, passionate, and hands-on Chef to join our team at our 14-room hotel. This is a varied role suited to a Chef who enjoys working in a small, quality-focused hospitality environment and takes pride in preparing fresh, well-presented food for our guests.

The Chef will be responsible for the day-to-day running of the kitchen, including preparing and serving breakfast for hotel guests, afternoon and cream teas by reservation, and evening dinners. The Chef will also be responsible for planning and delivering menus for special occasions throughout the year, including Christmas dinners, Easter lunches, New Year's Eve and New Year's Day dinners, Valentine's Day dinners, and other seasonal, private or special events hosted by the hotel.

As this is a small hotel, the successful candidate will be expected to be practical and hands-on, working closely with the wider team rather than simply managing from the pass. You will oversee food preparation, maintain high standards of food safety and hygiene, manage stock and minimise waste, and ensure every dish reflects the quality and standards of the hotel.

The Chef will also be encouraged to support and train apprentices, helping them develop their culinary skills and understanding of professional kitchen standards.

Duties

• Take responsibility for the day-to-day operation and organisation of the kitchen.
• Prepare and serve breakfast for hotel guests, including planning and organising breakfast requirements in advance.
• Prepare afternoon teas and cream teas for guests by reservation, ensuring a high standard of food quality and presentation.
• Prepare and serve evening dinners for hotel residents, ensuring consistently high standards.
• Develop and maintain menus appropriate for a boutique hotel environment, using fresh, seasonal and quality ingredients where practical.
• Plan, prepare and deliver menus for special occasions and seasonal events throughout the year.
• Take responsibility for planning and preparing Christmas dinner, including menu development, ingredient requirements, preparation schedules and service.
• Plan and prepare Easter lunches and other Easter dining events.
• Plan and prepare New Year's Eve and New Year's Day dinners as required.
• Create and prepare Valentine's Day dinner menus and special dining experiences.
• Develop menus and catering arrangements for other special occasions, private functions, celebrations and seasonal events hosted by the hotel.
• Work with management to plan menus, quantities, timings and food costs for special events.
• Ensure all food is prepared, cooked, presented and served to a consistently high standard.
• Maintain excellent standards of food hygiene, cleanliness and food safety in accordance with current regulations.
• Manage stock levels, place food orders and monitor deliveries to ensure ingredients are fresh and available when required.
• Plan food purchasing for both regular services and special events, ensuring appropriate quantities are ordered without unnecessary waste.
• Control portion sizes and minimise food waste while maintaining quality.
• Maintain accurate records relating to food safety, stock and kitchen procedures where required.
• Ensure the kitchen, equipment and food preparation areas are kept clean, organised and in good working order.
• Work closely with front-of-house staff to ensure smooth service and a positive guest experience.
• Train, supervise and support kitchen team members and apprentices in food preparation, cooking techniques, hygiene and professional kitchen standards.
• Be willing to teach and mentor apprentices, providing practical guidance and helping them develop their culinary skills.
• Adapt menus where reasonably required to accommodate guest dietary requirements, allergies and special requests.
• Contribute ideas for improving the hotel's food offering and overall guest experience.

Skills & Experience

• Proven experience as a Chef, preferably within a hotel, restaurant or hospitality environment.
• Strong practical skills in food preparation, cooking and presentation.
• Experience of preparing breakfast, afternoon tea and evening meals.
• Experience in planning and delivering menus for special occasions, seasonal events and celebrations.
• Good knowledge of food hygiene, food safety and allergen requirements.
• Strong organisational skills and the ability to plan food preparation around different meal services and guest requirements.
• Ability to independently plan menus, order ingredients and organise preparation for larger or special-event services.
• Good stock control and food cost awareness, with a focus on minimising waste.
• Strong communication and teamwork skills.
• A professional and positive approach to working with colleagues and guests.
• Ability to maintain high standards while working in a busy, hands-on environment.
• Willingness and ability to train and mentor apprentices.
• Flexibility to meet the needs of a small hotel and its guests.
• A genuine passion for good-quality food and hospitality.

The Ideal Candidate

The ideal candidate will be a hands-on, organised and reliable Chef who enjoys working in a smaller hotel environment. You should take pride in producing high-quality food, be comfortable working independently, and understand that in a small hotel the role involves doing whatever is necessary to ensure the kitchen and guest dining experience run smoothly.

You will also have the creativity and organisational ability to plan and execute memorable dining experiences for special occasions throughout the year, from Christmas and Easter to Valentine's Day, New Year's celebrations and other special events.

The successful candidate must be willing to train and mentor apprentices, helping them develop practical culinary skills and learn the standards expected in a professional hospitality environment.

Pay: £12.71-£15.00 per hour

Expected hours: 21.0 – 37.5 per week

Benefits:

• Company pension
• Discounted or free food
• Flexible schedule

Work Location: In person