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Standing proudly on the famous Eyre Square since 1852, The Hardiman offers generous hospitality with a familiar, easy charm that makes guests feel right at home. For over a century and a half, this Grand Old Lady has played host to many notable guests and countless special occasions. Now it's your chance to be part of this long tradition.
We are currently seeking an exceptional Head Chef to lead and inspire the culinary team and continue the longstanding tradition of the highest customer care, attention and service.
Key Responsibilities
Culinary Leadership and Creativity
* Has a vision for the future of their department and team which is in line with company ethos and corporate goals - regularly meets with/communicates with team members as well as Senior Management in order to identify ways of improving the service and product standards offered.
* Develop and create menus that reflect the hotel's brand and guest experiences.
* Create and introduce creative concepts that elevate the dining experience.
Team Development and Management
* Implements effective communications within the department in order to ensure better understanding achieve results and maintain motivation.
* Demonstrates the ability to communicate openly and effectively with peers, colleagues and subordinates, both verbally and through written medium.
* Demonstrates genuine commitment to the team members, ensuring an organised, structured, fair and pleasant working environment for all team members.
* Lead and inspire a diverse team of chefs and kitchen staff to achieve and sustain excellent culinary excellence.
* Ensure that team members are adequately trained to have the necessary skills, knowledge and competencies.
* Ensure that regular structured training sessions are carried out within the department.
Operational Excellence
* Ensure that all team members are properly trained in all use of all F&B operational equipment as well as being familiar with the Fire and Health, Safety, HACCP and Environmental procedures associated with the department.
* Develop and manage budgets, including food costs, labour expenses, and kitchen supplies.
* Monitor systems for inventory control, waste reduction, and sustainability.
Guest Experience
* Engage with guests to understand their preferences and ensure exceptional dining experiences.
* Maintain high standards of presentation, flavour, and service consistency in every dish.
Collaboration with Management
* Work closely with the General Manager and senior Food & Beverage team to align culinary operations with the hotel's overall vision and goals.
* Participate in marketing efforts, including menu promotions, special events, and collaborations.
Qualifications
* Proven experience as an Executive Chef or similar leadership role in a four-star or higher hospitality environment.
* Strong background in leading multiple kitchen operations, including fine dining, casual dining, and banquet services.
* Expertise in menu creation, food costing, and kitchen management.
* Demonstrated ability to mentor and develop high-performing teams.
* A track record of fostering innovation and adapting to industry trends.
* Culinary degree or equivalent professional training.
* Exceptional communication, organizational, and leadership skills.
* Commitment to sustainability and best practices in food production.
* Demonstrates effective management of their department.
* Demonstrates effective communication, leadership and team management abilities.
* Achieves financial competency and efficiencies within defined budgets.
* Demonstrate good ability to train team members and implement standards consistently.
* Achieves compliance with relevant legislation and hotel policies and procedures.
* Demonstrates ability to prioritise time and complete tasks within defined timelines.
* Demonstrates innovativeness and positive support to continuous improvement.
* Demonstrates high levels of integrity and confidentiality.
* Demonstrates ability to be a 'Brand Champion' for the Company.
* Development and progression opportunities across Choice Hotel Group.
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