Head Chef - Queens Head (Sussex village pubs)

Job overview

A Head Chef will build a reputation for the Queens head by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience - The Head Chef will work closely with the General Manager on all menus including costings and menu engineering, ensuring the business evolves with the seasons and current food trends

Job Description

As Head Chef, you are fully responsible for developing the reputation of the Queens head through the production of excellent quality food throughout the business, and the development of a high quality kitchen brigade. An Head Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Head Chef will perform the following tasks to the highest standards:


Lead of the kitchen brigade and ensure ongoing development of Team Members
Identify an effective approach to succession planning
Create menus that meet and exceed customers' needs
Ensure each dish achieves the set Gross Profit figure set out in the budgets



Ensure the consistent production of high quality food and regular tastings of the dishes within the whole team
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
Manage department operations, including budgeting, forecasting, resource planning, and waste management
Manage all aspects of the kitchen including operational, quality and administrative functions
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Ensuring adequate resources are available according to business needs
Manage the provision of food at The Three Crowns Inn and taking action where necessary to ensure compliance with current legislation
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
Maintain good communication with General Manager and Front of House Team
Ensure that staffing levels are maintained to cover business demands
Ensure monthly communication meetings are conducted and post-meeting minutes generated
Manage staff performance issues in compliance with company policies and procedures
Recruit, manage, train and develop the kitchen team
Comply with company security, fire regulations and all health and safety and food safety legislation
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
Manage financial performance of the department so all planning is in line with hotel objectives
Manage food control systems are adhered to them so margins are on target in a pro-active way
Regular review of all menus with General Manager to confirm offerings are in line with market trends
Be environmentally aware
Ensure food wastage program is set-up & adhered to so that margins are on target
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with company guidelines