Job Title: Head Chef – Multiple Outlets
Job Term: Permanent
Location: Near Wincanton, Somerset
Salary: £37,000k base plus tronc and annual bonus (up to £45,000)
Hours: 45 Hours
Live in: Yes
Job Number: 22-00208

Reports to: Head of F&B operations
Key relations internal:

  • VA F&B op’s Manager
  • Visitor Experience Manager
  • Events Manager
  • Head of food
  • Head of Bakery
  • Head of Production kitchen
  • Head of edibles

Department Description
Food and Beverage in the Visitor Attraction is their welcome to the estate, it is a dynamic department encompassing all food and beverage offer to their loyal members and day visitors and the food and beverage for their specialist events throughout the year. Not a restaurant in the traditional sense but this department produces food and experiences in a variety of ways. Including their cyder bar, Garden Lates, day picnics, regular pop up’s, large specialist events, plus the Roman Villa.

Key responsibilities:

  • This role requires a dynamic and organised person, you will lead a team to deliver a wide range of experiences across the estate working with our head of food and other kitchen teams
  • You will be a leader with a passion for developing and delivering simple fresh innovative food
  • Working to the culinary brief you will be a responsible for presenting plans to the senior team and execution of multiple food offers consistently across the Visitor Experience portfolio
  • A driven cook and natural organiser, comfortable managing the day to day in a kitchen with one eye on the future with meticulous forward planning.
  • Be responsible for the food safety and profitability of your own department
  • You will seek opportunity to increase revenues and deliver to key business metrics
  • Working alongside our head of food and other kitchens across the estate you will be responsible for driving the food culture and standards of the newts most exclusive events

Other tasks

  • Chair culinary meeting with key stakeholders
  • Attend weekly VA F&B HOD meeting

Relationship with head of F&B operations:

  • Head of F&B operations to set and agree yearly objectives with VE Head Chef
  • Mid and end of year review with head of F&B operations
  • Bi-weekly 1-to-1 with head of F&B operations set in calendar, agenda to be sent 24hrs prior and notes to be written and sent no later than 24hrs after
  • Weekly report of activity and achieved tasks, plus focus on new activity for following week submitted by 5pm on Friday
  • Holiday requests through head of F&B operations
  • Projects to be discussed and agreed with head of F&B operations
  • Offsite working agreed with head of F&B operations
  • Industry development programme
    • Conferences and shows
    • Research trips twice a year

Parameters of role:

  • Weekly rota (set 8 weeks in advance)
  • Uniform supplied and always worn
  • Laptop supplied

Expectation of role:

  • Ambassador for the business always
    • Manage by walking
    • Being visible to team and members
    • Empower and delegate
  • All decisions that are made are purely guest focus considered
  • Conduit between events and wider estate team stakeholders
  • Reputation management
  • Networking events – being the Newt Ambassador

Skills and Experience:

  • Experience cook in multiple formats
  • Excellent communicator and natural collaborator
  • Excellent time management, ensuring all deadlines are hit and timelines are on track
  • Strong financial acumen to create a consistent income for the department and manage costs in line with the budget
  • Self-motivated and a strong sense of accountability
  • Be able to motivate and direct different teams of individuals from across the estate
  • Ability to see the bigger picture of the overarching project to align all parties
  • Ability to continually improve the current Estate Events and Visitor Experience kitchens that are in keeping with the Newt’s identity
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