We are seeking an experienced and dynamic Head Chef to lead the kitchen operations of our 50-bedroom hotel. The role involves delivering high-quality dining experiences across daily service, weddings, and large-scale events of up to 300 guests.The successful candidate will oversee a small but dedicated team consisting of 2 Sous Chefs and a Kitchen Porter, ensuring efficient kitchen management, consistent food quality, and exceptional guest satisfaction.Key ResponsibilitiesKitchen Leadership and ManagementLead and manage the kitchen team, including two Sous Chefs and a Kitchen PorterAllocate duties, provide training, and foster a positive working environmentEnsure effective communication across all departments, particularly with front-of-house and events teamsFood Preparation and ServicePlan, prepare, and deliver high-quality dishes for: la carte serviceHotel guestsWeddings and events (up to 300 covers)Ensure all food is prepared to a consistently high standard in presentation and tasteOversee service during peak periods, including large functions and weddingsMenu Planning and DevelopmentDesign seasonal menus that reflect the hotel''s brand and customer expectationsCreate bespoke menus for weddings, conferences, and private eventsManage dietary requirements and allergen complianceOperational ManagementControl stock, ordering, and supplier relationshipsManage food cost, wastage, and GP margins Blue Arrow is proud to be a Disability Confident Employer and is committed to helping