Head Chef

JOB SUMMARY
We are looking for someone who has 2 rosette level experience, either as a head chef or sous chef ready to make the next step. Within this role you will working alongside Matthew Mason in the View Restaurant at The Marriott Sandy Park Hotel Courtyard.
This role is based on a 40-hour week, but extra hours are sometimes needed based on the needs of the business
What we Offer;
Salary from £42,000 per Annum + Bonus (based on KPIs)
£1,000 Joining bonus after 6 months Completion in the role
On site Free car Parking
Meals on Shift
Access to our GYM
Global Marriott discounts – stay in style wherever you go!
Benefit Hub – Access to Discounts & Vouchers
Discounted
Description of some of the Responsibilities
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Assists Executive Chef with all kitchen operations and preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Serves as a role model to demonstrate appropriate behaviours. Encourages and builds mutual trust, respect, and cooperation among team members.
• Attends and participates in all pertinent meetings.
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.