Responsibilities
- Support the Executive Sous Chef and Head Chef in maintaining high standards of food production and presentation
- Actively contribute to cost management and uphold established operational procedures
- Assist with team-related responsibilities including guidance and coordination
- Deliver or facilitate training within the kitchen department as needed
- Step in for the Executive Sous Chef and Head Chef during absences
- Oversee all food service operations in the absence of senior chefs
- Engage in health and hygiene compliance and best practices
- Champion excellence in food quality across all kitchen functions
- Ensure room service meets top standards for food quality, temperature, and timeliness
- Perform daily tasks with a focus on surpassing guest expectations
- Maintain efficient daily kitchen operations
- Pursue the highest standards in both food and service delivery
- Comply with all applicable laws, regulations, and industry guidelines
- Conduct onboarding sessions for new kitchen team members
Work Arrangement
On-site — Knutsford, Cheshire, North-West England
Other
Flexibility and the ability to perform various roles are essential; team members may be assigned different duties as needed to support guest and colleague needs
