Job Description: Head Chef

Role Overview Our client, a well-established hotel in the heart of Hexham, is seeking an experienced Head Chef to lead their kitchen and deliver exceptional food quality, consistent service, and a safe, efficient working environment. This role oversees day-to-day kitchen operations, manages the team, and ensures menus meet agreed standards, cost targets, and guest expectations.

Key Responsibilities

• Lead and manage the kitchen team to deliver consistently high-quality food and service.
• Plan menus, create seasonal offerings, and maintain standards in line with business requirements.
• Ensure food is prepared and served to the highest standard of taste, presentation, and portion control.
• Manage daily kitchen operations including production planning, station workflow, and service timing.
• Maintain strict food safety standards in line with relevant regulations and company procedures.
• Control stock levels, place orders, monitor waste, and support margin/cost targets.
• Develop and maintain recipes, specifications, and standard operating procedures (SOPs).
• Train, coach, and supervise kitchen staff; support recruitment and onboarding where required.
• Enforce cleanliness, health and safety, and all legal/compliance requirements including allergen management.
• Collaborate with management on budgets, supplier relationships, and continuous improvement.
• Handle guest feedback professionally and drive corrective actions where needed.

Skills & Experience

• Proven experience as a Chef with leadership responsibilities (e.g., Head Chef or similar).
• Strong knowledge of food preparation methods, kitchen operations, and seasonal menu planning.
• Excellent understanding of food safety, hygiene practices, and allergen handling.
• Ability to manage budgets, stock, and labour efficiently.
• Demonstrable leadership skills and ability to motivate a team under pressure.
• Strong organisation, communication, and attention to detail.
• Experience in a hotel, hospitality, or high-volume environment is highly desirable.

Qualifications (Preferred)

• Relevant culinary qualification (e.g., NVQ/SVQ/City & Guilds or equivalent).
• Food safety certification (e.g., Level 2/3) and up-to-date compliance knowledge.