The Seaview Hotel, situated in the picturesque village of Seaview, Isle of Wight is a rare example of a unique independent British coastal hotel with a rich tradition of hospitality. The hotel has warmly welcomed guests from near, far and wide. Our guest demographic is diverse, encompassing corporate travelers, families, groups and functions.The standard of food in the hotel restaurant by the Head Chef and Culinary team is very high, with 2 AA Rosettes. The hotel offers a diverse dining experience with four distinct locations.As Head Chef you will provide a food operation in line with current objectives and aiming to retain 2 AA Rosettes. Work on business strategy and support the hotels financial objectives by adhering to budgets and targets.Head Chef Benefits Include:Competitive Salary based on ExperienceRole is included in the Hotel Tip ProgramDiscounted Cross-Solent Ferry TravelHotel and Restaurant Closed Christmas Day/Boxing DayFood and Beverage Staff DiscountHead Chef Key Responsibilities:To ensure a food operation that is consistently in line with a 2 AA Rosette ratingTo meet and aim to exceed company Food GP budgetAll kitchen staff to be trained in dish specification and how to achieve food marginsOrders of food stock appropriate to sales levels and not over orderedEnsure all deliveries are checked and signed for.Prepares food for service appropriate to sales levelsControl of wastage and recordsStaff Food policy is followed with no unauthorized food leaving the kitchenKeeps within budgets set for ordering.Stock rotation is followed and all storerooms/ fridges and freezers are in orderMonitors and controls stock levels

daily, weekly and monthly ensuring there are no shortfallsImplement and ensure the company Health and Safety Policy is always met

this includes the training of all kitchen staffComply and implement all Health and Safety and EHO Food Hygiene requirementsEnsure temperature records and food labelling are maintained and up to dateEnsure the kitchen cleaning schedules are adhered to and records keptEnsure all food is served to specificationEnsure the kitchen uniform and personal hygiene requirements are adhered toEnsure the kitchen runs smoothly daily and is adequately stocked with all necessary goodsPromote a positive perception of the SVH at all times, both internally and externallyAttend company meetings as requestedC reate a positive and collaborative work environment, working with the front of house leadership to ensure all staff can speak knowledgeably and confidently about menu items and allergens.

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