Head Chef - Blue Smoke on the Bay (Low Wood Bay Resort & Spa)

Low Wood Bay Resort & Spa Blue Smoke Kitchen

25 Sep 2017

Low Wood Bay Resort & Spa

Blue Smoke Kitchen


Full Time


Head Chef £35-38k+

We inspire our diners already and with the introduction of our all new destination restaurant “Blue Smoke on the Bay” we will be pushing the boundaries.  

We are looking to secure an inspiring and forward thinking Head Chef with a passion for innovation to lead a brigade of 10 in the North of England’s first Wood Fired Argentinian grill restaurant in the heart of the Low Wood Bay Resort & Spa.  

This is a full time position,  working straight shifts, 5 days over 7.

The Role
We are looking for the right applicant to figurehead the launch of this exciting New Restaurant concept, 

This role has an exciting opportunity to open a brand new, state of the art kitchen, build your own brigade and be instrumental in launching Blue Smoke on the Bay, working alongside the Resort Head Chef and the Blue Smoke on the Bay Restaurant Manager

If you are interested do you think you could take full responsibility for a dynamic new Blue Smoke on the Bay brigade who will be fun, friendly, inspiring and more so love what they do with the main aim of ensuring every guest has a memorable and unique experience and has enjoyed stand out hospitality? If you answered yes, then we want to hear from you.

Previous experience as a Head Chef in 100 cover bustling restaurant with a fast pace, exceptional standards are absolutely essential. You will show excellent people management skills and the ability to demonstrate innovation & drive, exercise excellent decision making qualities & be totally hospitality driven. You must have excellent communication skills and be capable of managing a variety of tasks for yourself and others. 

What we look for

A passion for hospitality

Excellent knowledge of budgets, stock controls, accounting systems and wage controls.
Excellent knowledge of menu costing systems. 
A strong background in menu writing and menu training.
Proven knowledge of food management safety systems.
Up to date knowledge on all allergen details, laws and law enforcement's.
Experience of staff management inc. recruitment, training and development.
Flexibility and have the facility to work different shift patterns
Track record of delivering results through your people,
Attention to the smallest details

What's in it for you?
The opportunity to be part of the newest world class resort in one of the most beautiful destinations with an exciting new restaurant concept.

Company Benefits Package

At English Lakes Hotels, Resorts and Venues it is our pride in the quality and devotion of our people that make our business a success. We are committed to a culture where creativity and innovation are encouraged to allow our people to reach their very best. We encourage an environment where training and development and career progression are key aspects in ensuring a happy team and alongside this we also offer our successful applicants a whole host of other benefits which include :-

  • Complimentary Leisure Club Membership and Family Leisure Club Membership (subject to terms and conditions).
  • Complimentary Dinner, Bed & Breakfast stay for 2 to celebrate your birthday
  • Discounted room nights across all English Lakes Hotels Resorts & Venues
  • Discounts on food and beverage across all English Lakes Restaurants
  • English Lakes Gift Vouchers and awards lunch presentation for each year of service
  • Annual departmental awards
  • Chef Whites provided
  • Complimentary staff car parking area


All applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of our standard recruitment process.

We are happy to receive your CV as an additional supporting document but you still need to complete our full application form or you can request a hard copy to be sent to you if you prefer.

See below to apply now.


Blue Smoke on the Bay
Head Chef

The Role
To provide and maintain the Hotels reputation as being renowned for its friendly efficient service & excellent cuisine. To supervise and control the Kitchen Department efficiently and effectively.
Reporting to - Resort Head Chef / Resort General Manager
Responsible for - All Kitchen Staff


To prepare and cook all food to a high standard.
To compile menus and costings to the required standard taking into account changing trends and the            Hotels market place and originality.
To obtain and maintain the agreed overall food gross profit level by control over purchasing, portioning, wastage and production.
To purchase all food for the Hotel through the Company’s relevant nominated suppliers.

To keep adequate yet minimal stock of all foodstuffs within the Hotel.
To maintain efficient cleaning schedules as laid down in the Hotels procedure.
To communicate respectively with colleagues, other staff & guests.
To supervise an efficient production within the Department at all times.
The rotaring of all members of the Kitchen staff including control and recording of annual leave and lieu days.
To be vigilant at all times to ensure the safety and security of the Hotel, Guests, other employees and self.

To report all suspicious persons and occurrences within the Hotel. 
To ensure that all Hotel and Government rules are adhered to.

 Attending to guests requirements and acknowledging customer care at all times.
To liaise with the Manager responsible for Personnel and Training to ensure that all Kitchen staff are trained to the required standard.
To assist in accurately keeping any records in the kitchen daily, weekly, and monthly record sheets.
To maintain good relations with other Departments and within the Company.
To report any maintenance faults via the online maintenance system.
To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform in accordance with the Dress & Appearance Policy.
To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly.
To successfully select develop & motivate a team in accordance with the Company's standards of practice, ensuring a total quality approach to the running of the Department and therefore to the business as a whole.
To carry out any reasonable requests made by the Resort General Manager or Senior Management.