Details:
- Salary: £45,000 - 55,000 - Annum
- Job Type: Permanent
- Job Status: Full-Time
- Salary Per: Annum
- Location: Bedford Bedfordshire
- Date: 1 day ago
Description:
Head Chef - Hotel Bedford
Role Summary
A high‑volume, multi‑outlet hospitality venue is seeking an experienced Head Chef to lead its kitchen operations. The site includes a high‑end brasserie, afternoon tea service, weddings, private events, and corporate functions. This is a genuine leadership role with full responsibility for kitchen performance, menu development, team management, and food quality.
What's on Offer
Salary: £45,000 per year + TRONC + 10% bonus (realistic package up to £55,000).
42.5‑hour contract.
Genuine career development within a growing hospitality group.
Staff discounts on accommodation, food, and beverage.
Access to retail, leisure, and lifestyle discount platforms.
Wellbeing support including 24/7 employee assistance and Virtual GP.
Cycle‑to‑work scheme and pension.
Employee of the month/year rewards.
Length‑of‑service recognition.
Key Responsibilities
Kitchen Operations - Oversee day‑to‑day running of all food outlets including breakfast, lunch, dinner, events, and afternoon tea.
Menu Development - Create seasonal, fresh, and innovative menus using high‑quality ingredients.
Team Leadership - Manage and develop a brigade of approximately 11 chefs, fostering a calm, high‑performing environment.
Cost Control - Manage food costs, margins, and wage budgets to meet financial targets.
Supplier Management - Maintain strong relationships with suppliers to ensure consistency and quality.
Health & Safety - Ensure full compliance with food hygiene, safety standards, and kitchen regulations.
Collaboration - Work closely with the F&B management and front‑of‑house teams to deliver an exceptional guest experience.
Candidate Requirements
Previous experience as a Head Chef or Senior Sous Chef in a quality driven hotel or restaurant.
Strong understanding of kitchen financials, cost control, and operational efficiency.
Proven ability to lead, train, and motivate a kitchen team under pressure.
Passion for fresh, seasonal cooking and high‑quality presentation.
Excellent organisational, communication, and leadership skills.
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