Executive Chef

Executive Chef, Toravaig House Hotel & Duisdale House Hotel, Skye and Lochalsh

Posted on March 8, 2024 | Start date March 25, 2024

Salary:Up to £46,000 per annum plus tips
Duration:Permanent
Hours:Minimun of 40 hours per week
Days:Full Time 5 over 7 including weekends and bank holidays.
Holidays:Statutory (28 days p/a)
Bedrooms:11 at Toravaig & 22 at Dusidale
Covers:Lunch: 45-50 in Duisdale and up to 25 in Toravaig; Dinner: Up to 50 in Duisdale up to 40 at Duisdale; Breakfast: 25 Torovaig & 45 Duisdale; Functions: Occasional weddings
Food type:2 AA rosette, fresh local produce
Full-time chefs:up to 5 plus kitchen porters in Duisdale and up to 3 plus kitchen porters in Toravaig
Accommodation:Accommodation available if needed
Job description:

We are on the search for an enthusiastic, passionate, and dynamic individual to join us as Executive Chef for our two hotels in the south of the Isle of Skye, Duisdale House Hotel and Toravaig House Hotel.
About the role:
As the Executive Chef, you will work closely with the Cluster General Manager, Group Operations Manager and Group General Manager to ensure both hotels have a world class offering available to our guests, and our teams are working toward the same standard, whilst continuing with their own personal development. You are responsible for the day to day running of the kitchen with line management responsibility for the kitchen teams across both properties. You will also work closely with all other hotel departments and central support functions to ensure the overall success of the business.
Accommodation is available for the right candidate. Given the nature of this role, a full UK driving license and access to a car are essential requirements.
A snapshot of your key responsibilities:
Plan and direct the kitchen operations including quality, standards, cleanliness, guest satisfaction.
Work alongside hotel management team to ensure the smooth running of the day-to-day kitchen operations, monitoring business levels and managing budgeted departmental costs including but not limited to, payroll and stock control.
To ensure that revenue/profit budgets/targets are achieved.
Promote a positive people culture through effective communication and regular team meetings.
Driving standards of operation within the kitchen ensuring successful leadership, continued training and development for all.
Recruitment & retention of your team.
Initial & ongoing training of your team.
Driving the commercial success of the kitchen.
Create, implement & maintain all operational policies and procedures with the Head Chef.
Menu development with the senior leadership team.
Key requirements for this role:
Previous experience in a similar role.
A passion for hospitality and a drive to grow and develop yourself and your team.
Fantastic communication skills.
What’s In It For You?
Additional holiday allowance for your birthday.
50% food discount in all our restaurants.
Staff rates across all our hotels.
Access to Health Assured which hosts a wealth of informational tools and support across many areas including:
Financial Wellbeing
Mental Health
Exercise
Heathy Eating
Ongoing personal development with access to internal and external training programmes.
Free Gym Membership at Local Gyms.
A share of monthly tips split fairly across the business.
Free staff meals on duty.
Paid breaks.

How to apply:

Please send your up to date CV

Work for partners:

Possibly

Contact details:joeseph@sonascollection.com | www.sonascollection.com
Apply online:Submit your CV now
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