The stage is set for something different. We don’t run conventional hotels; we build places with character and intent.
What began as a small UK aparthotel portfolio has grown into a European collection recognised for design and atmosphere - and we’re now entering a new chapter. As we redefine the brand and evolve our identity, we’re focused on creating spaces that feel compelling, contemporary, and truly distinctive. Locke leads with bold expression; Cove by Locke refines that same spirit into a quieter, more streamlined approach.
Guests come to rest, work, or escape. Comfort is a given - great beds, hot showers, genuine service. But we aim to create moments that feel memorable and a little unexpected, bringing back the sense of mood hospitality often lost.
- Prepare and present high-quality dishes with consistency, creativity and attention to detail.
- Take responsibility for the smooth running of the kitchen in the Sous Chef's absence when required.
- Manage your section efficiently, including stock control, deliveries, food rotation and minimising waste.
- Maintain the highest standards of food safety, hygiene, allergen management and kitchen compliance.
- Keep the kitchen, equipment and storage areas clean, organised and service-ready at all times.
- Adapt to guest requests and support the team to deliver an outstanding dining experience.
- Work collaboratively across the hotel, supporting events and business needs while contributing to a positive, high-performing kitchen culture.
- Champion our brand standards, health & safety procedures and operational excellence every day.
Naturally this is not intended as an exhaustive list of duties. Other duties as may be reasonably required will form part of this job description
- Strong cooking knowledge using fresh ingredients and international cuisine
- Ability to maintain high food quality and presentation standards
- Good organisational and time-management skills
- Team-oriented mindset with a strong community spirit
- Basic understanding of kitchen cost control and waste management
- Ability to work efficiently under pressure in a busy kitchen environment
- Professional attitude with honesty, integrity, and customer awareness
- Minimum 2 years’ experience in a high-volume hotel, brasserie, or restaurant
Kitchen
- Basic culinary qualification or certificate from a Culinary Arts program preferred
- Experience working within professional kitchen teams
- Knowledge of stock control and kitchen operational procedures
- Basic knowledge of Microsoft Office (Email, Word, Excel, PowerPoint) is an advantage
We’re here to rethink what a modern lifestyle hotel can be. That takes pace, creativity, and people who enjoy working with purpose.
If you’re comfortable with change, motivated by ideas, and focused on crafting meaningful guest experiences, you’ll do well here. We value individuals who can hold a vision, appreciate atmosphere, and want their work to have impact.
Skills can be taught. Mindset can’t. There’s no single template for success here - just the right approach and willingness to grow.
