Executive Chef

As the executive chef of the Chateau Impney Hotel, part of the Greyfort Group, you will have the vision to develop and mentor a team to become inspiring individuals, providing exceptional customer service and experiences which constantly exceed expectations. You will develop the company’s strategy to produce banqueting experiences. The company now offers a stylish setting for weddings and events with extensive conferencing and exhibition facilities, including the Regent centre, which is one of the largest exhibition spaces in the West Midlands.

Position in Organisation

Reports to: General Manager

Responsible for: The catering team

Key Responsibilities

Team leadership

This role requires a strong personality to be able to lead by using different management styles with a hands-on approach which leads by example to create a positive environment for team development. This will include

Ensuring team members have individual performance plans
Monitor team performance and conduct regular appraisals
Manage training and development of team members
Ensuring all food is cooked to the correct specification and presentation

Customer service

To provide exceptional customer service with high quality, often large number of covers for banqueting, weddings and events. Including designing bespoke menus with the client and delivering their concept of the event. Ensure team members understand customer needs and deliver the expected outcomes

Operational management

This role is required to

Develop team programmes that support the organisation’s business strategy
Monitor and report on progress towards achievement of plans and strategies
Foster a customer-focused working environment, with clear responsibilities and expectations for team members.
Understand team strategies and objectives
Motivation to learn and constantly improve processes
Precise attention to detail
The ability to organise multiple work assignments and establish priorities
Control stock in line with pre-determined budgeted levels and profit margins by ensuring all food is prepared correctly
Maintain our 5* Food Hygiene rating

Relationship management

Develop and maintain collaborative relationships with key clients both internally and externally
The people skills required to deal with challenging clients
Ability to communicate with employee and clients in a professional and courteous manner
Negotiate with others and resolve conflicts

Health and safety

Ensure staff are informed of and trained in safe practices and procedures in their specific areas of work
Ensure back of house and preparation areas are maintained and clean
Ensure you are familiar with hotel emergency procedures
Use and store chemicals safely and according to relevant COSHH data sheets
Ensure you and your team work in a manner that is always fully compliant with Health and safety legislation and hygiene protocols
Ensure the safe storage and monitoring of food

Essential Skills and Qualifications

To hold an NVQ level 3 in catering /Hospitality
Intermediate food hygiene certificate
Intermediate HACCP certificate
At least 2 years’ experience managing a kitchen in a high-volume banqueting and fine dining hotel using fresh ingredients
Strong motivational and empowerment skills
Strong communication and management skills
Have a business aptitude
Must be driven, passionate and intuitive

Essential attributes