Head Chef

Adkins & Cheurfi are excited to be recruiting for a Head Chef to join our esteemed client in the historic town of Bishop Auckland.

As Head Chef, you will lead a team of chefs and oversee the creation of a diverse selection of high-quality dishes, spanning breakfast, daytime dining, evening restaurant service, and event catering. Your creativity will thrive as you craft menus using fresh, locally sourced ingredients.

This role calls for a calm and approachable demeanour, as occasional customer interaction may be required. As a vital part of the senior hotel team, you will play a key role in delivering outstanding hospitality within an organization committed to the regeneration, conservation, and celebration of Bishop Auckland. Your leadership will cultivate a professional, creative, and supportive work environment built on strong teamwork

What s on Offer?

• Up to GBP40k
• Additional tips and bonus
• Employee discounts
• Monday to Friday
• Weekend availability
• Health & wellbeing programme
• Life insurance
• On-site parking
• Sick pay

Key Responsibilities:

• Lead and manage kitchen operations, ensuring excellence in food quality, attention to detail, and presentation standards.
• Maintain a polished, professional appearance and demonstrate composure under pressure.
• Oversee ordering, preparation, cooking, and serving processes, ensuring high standards of cleanliness and hygiene.
• Develop and manage budgets, optimizing profit through effective menu planning, cost control, and minimizing waste.
• Create seasonal and special menus tailored to the venue s audience, ensuring allergen management and presentation standards.
• Monitor food stock levels, ensuring efficient ordering and accurate record-keeping via the F&B sales system.
• Ensure proper food rotation to maintain quality and freshness.

Requirements:

• Minimum of three years of experience in a similar position.
• Food Safety Level 2 certification.
• Strong communication skills.
• Proven experience in writing menus.
• In-depth knowledge of health and safety requirements within a catering environment.
• Proficiency in stock management, inventory control, and cost management.
• Ability to multitask, remain calm under pressure, and solve problems effectively.
• Ability to work collaboratively within a team.
• Professional, hardworking, and driven, with a passion for culinary excellence.
• High standards of personal hygiene.
• Basic knife skills.
• A team player with a positive attitude and a willingness to learn and develop