Head Chef

Company Description The Borough Arms Hotel and Restaurant is one of the longest-established hotels in the Newcastle-under-Lyme and Stoke-on-Trent areas, with origins dating back to 1783. The property reflects the character of a traditional English town centre coaching inn, offering a distinctive and historic setting for guests and team members. Over time, the hotel has been carefully updated to provide modern comfort and amenities while preserving its period charm. Team members join a venue that values hospitality, quality service, and a welcoming atmosphere for a broad range of visitors. Role Description The Head Chef is a full-time, on-site role based at the Borough Arms Hotel in Newcastle-under-Lyme. This role is responsible for leading the kitchen team, planning and preparing menus, and ensuring high-quality food is delivered consistently across the restaurant and hotel functions. Day-to-day tasks include supervising food preparation and presentation, managing ordering and stock control, maintaining food safety and hygiene standards, and overseeing kitchen scheduling. The Head Chef collaborates with management to develop seasonal offerings, control costs, and support special events, while promoting a positive, inclusive working environment and mentoring kitchen staff. Qualifications

• Strong culinary skills, including menu development, food preparation, and plating, with a focus on quality and consistency.
• Experience in kitchen management, including team leadership, training, and performance supervision.
• Knowledge of food safety, hygiene regulations, and best practices, with a track record of maintaining compliant kitchen operations.
• Competence in stock control, ordering, and cost management to support efficient and sustainable kitchen practices.
• Ability to work effectively in a fast-paced hospitality environment, including evenings, weekends, and peak periods.
• Excellent communication and collaboration skills for working with front-of-house teams and hotel management.
• Prior experience as a Head Chef or Senior Sous Chef in a hotel, restaurant, or similar setting is highly beneficial.
• Culinary qualifications or professional chef training are preferred, along with a genuine commitment to guest satisfaction and continuous improvement.