The successful candidate will oversee a small but dedicated team consisting of 2 Sous Chefs and a Kitchen Porter, ensuring efficient kitchen management, consistent food quality, and exceptional guest satisfaction.
Key Responsibilities
Kitchen Leadership & Management
Lead and manage the kitchen team, including two Sous Chefs and a Kitchen Porter
Allocate duties, provide training, and foster a positive working environment
Ensure effective communication across all departments, particularly with front-of-house and events teamsFood Preparation & Service
Plan, prepare, and deliver high-quality dishes for:
À la carte service
Hotel guests
Weddings and events (up to 300 covers)
Ensure all food is prepared to a consistently high standard in presentation and taste
Oversee service during peak periods, including large functions and weddingsMenu Planning & Development
Design seasonal menus that reflect the hotel's brand and customer expectations
Create bespoke menus for weddings, conferences, and private events
Manage dietary requirements and allergen complianceOperational Management
Control stock, ordering, and supplier relationships
Manage food cost, wastage, and GP margins
Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people
Salary description
£45000.00 - £50000.00 per year