Chateau Impney Hotel and Exhibition Centre

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

  • Critical thinking
  • Problem solving 
  • Conceptual
  • Analytical 
  • Presentation skills
  • Flexibility
  • Collaboration
  • Possesses managerial courage
  • Takes initiative
  • Works well with all kinds of people
  • Remains calm under pressure

Applications by CV and covering letter to Julie Bellerby, email address,

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