Key Qualities of the Successful Candidate:

• Strong leadership skills with the ability to motivate, coach, and develop others.
  
• Passionate about food, hospitality, and creating memorable guest experiences.
  
• Highly organised with strong attention to detail and consistency.
  
• Calm and composed under pressure with excellent problem-solving abilities.
  
• A collaborative team player who builds positive working relationships across departments.
  
• Creative, adaptable, and open to new ideas and approaches.
  
• Professional, dependable, and committed to maintaining high standards.
  
• A genuine commitment to guest delight and continuous improvement.
  

Key Qualifications:

• Diploma or Certificate in Culinary Arts, Food Production, Hospitality Management, or a related field.
  
• Previous experience in a senior kitchen supervisory role, preferably within hospitality or lodge operations.
  
• Strong knowledge of food preparation techniques, kitchen operations, food safety, and hygiene standards.
  
• Experience supervising and developing kitchen teams.
  
• Good understanding of stock control, food costing, and kitchen administration.
  
• Strong communication and interpersonal skills.
  
• Ability to work flexible hours, including weekends and public holidays, as required.
  

Key Responsibilities:

• Support the day-to-day management of kitchen operations and service delivery.
  
• Ensure food is prepared and presented to the highest standards of quality, consistency, and guest satisfaction.
  
• Supervise, coach, and support kitchen team members, fostering a positive and productive working environment.
  
• Assist with menu planning, recipe implementation, and the development of new culinary ideas.
  
• Monitor food safety, hygiene, and cleanliness standards across all kitchen areas.
  
• Support stock management, ordering, storage, and inventory control processes.
  
• Minimise food waste and contribute to efficient, cost-conscious kitchen operations.
  
• Work closely with lodge teams to ensure seamless service and personalised guest experiences.
  
• Take responsibility for kitchen operations in the absence of the Head Chef.
  
• Participate in training initiatives and support continuous improvement within the culinary team.