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    Group Chef - Birmingham, United Kingdom - Compass Hospitality UK

    Compass Hospitality UK
    Compass Hospitality UK Birmingham, United Kingdom

    2 weeks ago

    Default job background
    Full time Tourism / Travel / Hospitality
    Description

    Job Title: Group Head Chef

    • Location: UK and Scotland
    • Reports to: Vice President of Operations
    • Job Type: Full-time

    About Us: Compass Hospitality is a leading budget hotel group committed to providing excellent service and quality accommodations. We pride ourselves on delivering value for money without compromising comfort or convenience. As we expand, we are looking for a skilled Group Head Chef to join us and enhance our culinary offerings across all locations.

    Job Summary: The Group Head Chef will manage culinary operations in multiple hotels within our group, ensuring top-notch food quality, consistency, and customer satisfaction while sticking to budget constraints. Responsibilities include menu development, kitchen staff training, inventory management, and maintaining health and safety standards, with an overview of our food purchasing system.

    Key Responsibilities:

    • Menu Development and Planning:
    • Design and implement creative and cost-effective menus for diverse clientele.
    • Maintain consistent menu items across all locations with quality and presentation standards.
    • Regularly update menus to incorporate seasonal ingredients and current food trends.
    • Operational Management:
    • Supervise kitchen operations across all hotels for efficiency and adherence to company standards.
    • Develop and implement standardized recipes and cooking techniques.
    • Monitor food production for quality, portion control, and waste management.
    • Staff Management and Training:
    • Recruit, train, and mentor kitchen staff to promote continuous improvement and teamwork.
    • Conduct regular performance reviews and offer constructive feedback.
    • Ensure compliance with health and safety regulations for proper food handling and sanitation.
    • Financial Management:
    • Manage food cost budgets to ensure profitability while maintaining quality.
    • Monitor inventory levels, conduct stock takes, and oversee purchasing to minimize waste and control costs.
    • Analyze financial reports and adjust operations to meet financial targets as needed.
    • Customer Satisfaction:
    • Maintain high food quality and presentation standards for customer satisfaction.
    • Address and resolve food-related complaints promptly and professionally.
    • Work with hotel management to align food service with overall guest experience goals.

    Qualifications:

    • Proven experience as a Head Chef or Executive Chef, ideally in a hotel or multi-site setting.
    • Culinary degree or equivalent professional experience.
    • Solid grasp of food and beverage management, including cost control, inventory management, and menu engineering.
    • Strong leadership, communication, and organizational skills.
    • Ability to multitask and work under pressure effectively.
    • Knowledge of health and safety regulations and HACCP guidelines.
    • Creative with a passion for food and innovative menu design.

    What We Offer:

    • Competitive salary and benefits package.
    • Opportunities for professional growth and development in a dynamic, growing company.
    • Supportive and collaborative work environment.
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