Head Chef

• Job title:
  
  Head Chef
• Department:
  
  Culinary
• Contract type:
  
  Permanent
• Rate of pay:
  
  From £46,917 per annum
• Hours:
  
  48 hours per week
• Location:
  
  Newport, NP18 1HQ

Join the 'Greatest Story in Hospitality' by becoming one ofour Hospitality Heroes as Head Chef of The Olive Tree Restaurant at the Celtic Manor Resort. The Olive Tree is one of the Resort's principal dining venues, serving breakfast and dinner daily to resident guests, leisure visitors and corporate customers. As a key part of the Resort's food and beverage offering, the restaurant delivers a high-quality dining experience in a busyand dynamic environment where exceptional standards and consistency are paramount.

This is an exciting opportunity for an experienced and ambitious chef to lead an 18-strong kitchen brigade within one of Wales'leading hospitality destinations. Working closely with the Executive Chef, youwill be responsible for driving culinary excellence, developing your team,managing costs and resources, and, Can' philosophy, you will

Lead,motivate and develop an 18-strong kitchen brigade, creating a positive,high-performing culture focused on quality and continuous improvement

Deliver exceptional breakfast and dinner services while maintaining consistency,quality and presentation standards

Work alongside the Executive Chef to develop seasonal menus and innovative food concepts

Manage food costs, labour budgets and stock controls to maximise profitability and operational efficiency

Ensureall food safety, hygiene and HACCP procedures are maintained to the highest standards

Lead,coach and develop the kitchen team, creating a positive andhigh-performing working environment

Monitor guest feedback and operational performance, implementing improvements where required

Drive innovation and continuous improvement across all aspects of the culinary operation

Ensure appropriate staffing levels to deliver a first-class dining experience atall times

Be recognised and rewarded As one of our Hospitality Heroes, you will receive
a host ofcompany benefits such as:

• Accessto career development training from day one
• Discounts on food and beverage and hotel stays
• Discounted leisure membership
• FreeGP virtual appointment service
• 24/7wellbeing helpline
• NEST pension scheme
• Social Club Staff appreciation  events
• Monthly and end-of-year awards

Grow with us

As a Celtic Collection employee, you will be able to say:

I am equipped, trained and supported to do the best job I canI amproud to be part of The Celtic Collection and would recommend it to othersI work in an inclusive, friendly, positive and constructive environmentI am encouraged to learn, grow and develop and to try new things in my roleI amthanked and recognised for the work I do, and my views and ideas arevaluedI amclear about our ambition, and I can contribute to it every day

Recruitment information

In the event we receive a high number of applications, wereserve the right to close this campaign early. All applicants must have theright to live and work in the UK.
Documented evidence of eligibility will be required as part of the recruitment process, in line with current UK Visas and Immigration regulations.

The Celtic Collection is an equal opportunities employer and welcomes applications from all individuals, regardless of age, disability,gender identity, marital status, race, religion or belief, sex, sexual orientation or background.
ensuring every guest enjoys an exceptional dining experience. With responsibility for both the day-to-day operation andlong-term development of the kitchen, this role offers the opportunity to influence menus, nurture talent and contribute to the continued success of oneof the Resort's flagship restaurants.

Our ideal hero will haveNVQLevel 3, AAA Level 3 or equivalent professional cookery qualification

Astrong understanding of menu planning, menu engineering and food costing

Comprehensive knowledge of HACCP and food safety legislation

Aminimum of 12 years' experience within a four or five-star hotel and/oquality restaurant environment, including experience within an AARosette-standard operation

Proven experience leading, coaching and developing a kitchen brigade, ideally within a high-volume environment

Food Hygiene Level 3 qualification

Excellent organisational, communication and leadership skills

Apassion for developing people and delivering exceptional food and service

Implementing our 'Yes, We'