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Peak Edge Hotel & Red Lion Restaurant Peak Edge Hotel is entering an exciting phase as we continue the elevation of the Red Lion Restaurant and our award winning Banqueting operation, building on our reputation for honest, seasonal cooking rooted in exceptional local produce from our own Walton Lodge Estate. We are now looking for a hands-on Head Chef to join our senior kitchen team and help drive the next stage of our guest experience. Reporting to the Group Executive Chef, you will lead the day-to-day kitchen operation while helping develop a confident, consistent brigade capable of delivering at 2 AA Rosette level across a 7-day operation, while also supporting our high-quality banqueting and wedding offer. The Role This is a leadership role for a chef who still loves being on the pass and in the kitchen. You will be responsible for maintaining standards, developing the team, and ensuring every service reflects the quality of the produce we are proud to serve. Alongside the Red Lion operation, you will play an important supporting role in the delivery of our busy banqueting and wedding business, working closely with the Group Executive Chef, the Red Lion Head Chef and the Head Banqueting Chef to ensure consistency and quality across the whole site. Menu development is collaborative and structured, with strong support from the Group Executive Chef, including administrative support for costings and menu engineering. Key Responsibilities • Lead the day-to-day kitchen operation, • Deliver consistent 2 AA Rosette standard food across all services, • Support the delivery of high-quality banqueting and wedding food, • Develop, mentor and grow the kitchen brigade, • Drive standards of prep, service, and kitchen organisation, • Work collaboratively on seasonal menu development, • Champion the use of Walton Lodge Estate produce, • Ensure strong GP performance with support from the Exec Chef, • Maintain excellent food safety and compliance standards, • Support recruitment and succession planning within the kitchen team About You We are looking for a chef who combines craft, leadership and energy. You will ideally: • Be an experienced Snr Sous Chef or Head Chef from a quality fresh-food environment, • Be genuinely passionate about seasonal, ingredient-led cooking, • Have experience working to 2AA Rosette standards (or similar), • Be confident supporting both restaurant and banqueting operations, • Be a strong, calm leader who develops people, • Be highly organised and standards-driven, • Enjoy working collaboratively rather than in isolation, • Take pride in consistency as much as creativity, • Be comfortable in a busy, quality-focused 7-day operation Why Join Peak Edge Hotel? • Work with outstanding produce from our Walton Lodge Estate, • Be part of an ambitious but grounded independent business, • Strong support structure from an experienced Group Executive Chef, • Collaborative menu development process, • Real opportunity to shape the next phase of the Peak Edge Hotel, • Stable, established brigade and business If you're ready to grow your culinary career and achieve a wonderful dining experience with our team, lets talk!

Bars Manager Requirements. Smart appearance Excellent communication skills with apassion for guest service Technical food and beverage knowledge to offer the required service and ability to develop the rest of the team Management/Supervisory experience within a top quality food service hotel/restaurant required Ability to manage and motivate a team of bar staff to ensure excellence. Must have your own transport due to semi-rural location. The Place Wildes Resort (Derbyshire) is part of Wildes Group a private group of quality hotels of distinction in the north of England. 4 Star, Award winning 69-bedroom hotel together with 2 banqueting suites catering for around 350 weddings and events per year, all within the grounds of 15 acres of gardens. The hotel has several restaurants including the Orangery Restaurant and Bar for more informal dining. Please see our website for a full list of facilities and sample menus Bars Manager As Bars Manager you will head up the bars team (1 Rosette standard), You will be responsible for managing a team to deliver outstanding standards of service. We are seeking a Bars Manager with passion for food, wine and service who will inspire and drive standards to even higher heights. The Orangery restaurant is open to residents, spa guest and non-residents so caterers for a wide range of discerning clients with many regular patrons. The Orangery Restaurant seats 100 guests and you can expect to service 30-75 covers for dinner and between 40-80 covers for afternoon tea with the busiest days at the weekend. The bar is open adjoining our Orangery Restaurant serving resident guests, spa guest and local visitors. Service for guests covers breakfast, lunch and dinner 7 days per week so candidates must be available for flexible shift patterns across 5 days including weekends from 11am until 2am. The team to support you consists of a permanent team of employees, Managers, F&B Supervisors and a team of permanent and casual Food & Beverage Assistants and Bar Staff Main Duties Include; Ensuring the restaurant and bar is prepared for service and employees are briefed for service. Meeting and greeting guests and being their host during their meal. Ensuring close liaison between bar and restaurant to ensure a smooth transition from bar to dining experience. Taking guest orders. Effective rostering of employees. Coaching employees to develop their skills and ensure service standards are met. Serving food and beverage including alcoholic beverages and wines. Completing satisfaction checks and action all feedback. Resolving any service issues. Presenting bills to guests and taking payment. Ensuring till is balanced and cashed up accurately and room charges are transferred to residents room accounts. Ensuring the restaurant is reset at the end of the shift ready for the next service. Ensuring work area is clean and tidy before closing. Working with the Executive Chef to develop the menus. Ensuring effective ordering and control systems in place to ensure availability of products to guests while controlling stock holding levels. Selecting and sourcing wines to compliment the menu items and guests requirements. Recruitment, induction, training and coaching of all employees. If you love to motivate, are always looking to spot progression and development within your team, are well organised, possess excellent communication skills, can work on your own initiative, and have a genuine desire to work in the hospitality industry; Please apply. TPBN1_UKCT

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