Head Chef - Two Rosette Mirabelle Restaurant
| Dyddiad hysbysebu: | 29 Awst 2025 |
|---|---|
| Cyflog: | Heb ei nodi |
| Gwybodaeth ychwanegol am y cyflog: | Competitive Salary, plus a share of the service charge* |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 28 Medi 2025 |
| Lleoliad: | BN21 4EQ |
| Cwmni: | Elite Hotels |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | fb50df6f70c64e34b27d |
Crynodeb
Head Chef – Two Rosette Mirabelle Restaurant, Eastbourne
Since the day it opened its doors in 1989, the Mirabelle Restaurant has garnered numerous awards, accolades and critical notices from the UK’s top food writers. As well as being considered one of the finest restaurants in Eastbourne, The Independent voted the Mirabelle in the top 50 best restaurants in the UK and it has held 2AA Rosettes, as well as entries in the Good Food Guide and Michelin Guide, every year since its opening 30 years ago.
The cuisine has traditionally been a Modern European style, with a menu that focuses on the use of locally sourced seasonal produce.
The Mirabelle, part of the Grand Hotel, runs as an independent 50-cover fine dining restaurant. The kitchen is separate to the main hotel kitchen with its own brigade of five chefs and waiting staff. A separate entrance to the street also gives the Mirabelle its own identity and attracts diners from across the South East as well as hotel guests. The restaurant is open for lunch and dinner and currently offers a weekly changing set menu plus à la carte and tasting menu and also hosts various special events throughout the year.
When you join us…
- As part of the hotel management team, you will be reporting to the Executive Head Chef and you will be managing the smooth running of the Mirabelle Kitchen, maintaining high standards of fine dining within set targets.
- You will be leading and inspiring the team to be creative and passionate about good quality food, making the customer experience one to remember.
- You will have the opportunity to put your own stamp on the restaurant with seasonal and special occasion menu creation, which will also involve managing stock control and adhering to food cost guidelines.
- This will be your chance to pass on what you know to others – we have a keen interest in developing the chefs of the future and as such we are looking for people who are passionate about training apprentices and work experience students to inspire them in to the industry.
- You will enjoy Sundays and Mondays off – working week is normally Tuesday-Saturday.
- You will enjoy a good rest after Christmas as the restaurant closes for the first two weeks in January.
What we need from you…
Relevant experience in a similar position in a quality operation – may suit an experienced Sous Chef with the right skills and attitude or an existing Head Chef looking to take the next step in a larger operation. Fine dining/rosette experience is essential.
- A high level of understanding of health and safety and food safety guidelines within the kitchen and the ability to enforce this with the team – Level 3 Food Safety training will be given if necessary.
- Enjoy working as part of a team and motivating others
- Possess the ability to work under pressure with good organisational skills, including ordering, general paperwork and GP management.
- The ambition to drive the restaurant forward and grow its reputation nationally as one of the leading fine-dining restaurants in the South East