Lead Chef/Cook

Clawford Lakes Resort and Spa has a mix of quality self-catering accommodation which includes lodges, apartments, cocoons, lake pods, floating lodges, and lodges. Clawford Lakes Resort and Spa also provides a range of catering and leisure facilities on site which include a Spa with infinity pool and leisure activity lake.

About the role

We are looking for a Lead Chef / Cook to join our team. This position will report to the F&B Manager and/or F&B Team Leader.

We are looking for a cultural fit who has strong leadership skills – someone with a successful track record who can inspire the same performance in others. Someone who is highly organised and confident prioritising tasks to ensure Health and Wellbeing is top priority and demonstrating problem solving. You lead your teams to ensure that operational process, and high standards are delivered on time and to the company standards, thus exceeding customer expectation. Great communication skills, leadership, and a positive attitude are key, together with looking for continuous improvements in efficiency and ability to motivate are all traits that would suit this role.

Job Responsibilities

The duties will include but not be limited to

• Take a hands-on leadership role in all food preparation activities, including overseeing tasks such as cleaning, chopping, peeling, and cutting ingredients, while ensuring quality and consistency.
• Lead the preparation and presentation of all dishes, taking into account dietary restrictions, allergen information, and individual customer needs.
•  Collaborate with the F&B Manager and F&B Team Leader to develop menus and daily specials that are innovative, cost-effective, and aligned with stock levels and seasonal availability.
• Oversee ordering and stock management, ensuring adequate supplies are maintained and procurement is done in a timely and cost-efficient manner.
• Implement and maintain exceptional hygiene and cleanliness standards across all kitchen and service areas, in line with internal policies and external health and safety regulations.
• Actively mentor and support junior kitchen staff by providing training, clear direction, constructive feedback, and ongoing development opportunities, fostering a positive and professional team culture.
• Take responsibility for effective stock rotation and control, ensuring optimal use of ingredients and minimising waste.
• Conduct regular audits of stock and kitchen operations to ensure compliance, identify areas for improvement, and implement solutions as needed.
• Foster a collaborative and supportive working environment that encourages continuous learning, teamwork, and high performance across the kitchen team

Knowledge Skills and Experience:

• Culinary Techniques: Strong knowledge of professional cooking methods across a range of cuisines, including baking, grilling, roasting, sautéing, and more.
• Food Safety & Hygiene: Deep understanding of food safety laws, allergen management, HACCP procedures, and kitchen hygiene standards.
• Nutrition & Dietary Needs: Awareness of nutritional content, dietary restrictions, and how to accommodate vegetarian, vegan, gluten-free, and allergen-free requirements.
• Menu Planning: Ability to develop creative, seasonal, and cost-effective menus in line with customer preferences and business goals.
• Ingredient Knowledge: In-depth knowledge of ingredients, including sourcing, seasonality, and appropriate storage methods

Lakeshore Leisure actively encourage personal development and attendance of relevant courses to help to develop your knowledge and skills.

Job Types: Full-time, Permanent

Pay: Up to £35,000.00 per year

Expected hours: No less than 40 per week