Executive head chef Work, Jobs in Kington, Wor (with Salaries)

Executive Head Chef
Kitchen (Cheltenham) —Cheltenham
- £50,000 a year
- Full-time
- Culinary experience
- Hotel
- Leadership
Quick apply
11d
Executive Chef
Valor Hospitality —Stratford-upon-Avon
- £55,000 - £65,000 a year
- Full-time
- Bar
- Cooking
- Hotel
Quick apply
6d
Head Chef
Brunning & Price - The Roe Deer —Kinvere
- Up to £60,000 a year
- Full-time
- Cooking
- Leadership
- Employee discount
- Referral programme
Quick apply
5d
Executive Head Chef
AC Hotel by Marriott Birmingham NEC and Airport —Birmingham
- £40,000 a year
- Full-time
- Culinary experience
- Hotel
- Continuous improvement
- Free parking
- Employee discount
Quick apply
8d
Head Chef
HandPickedHotels —Stratford-upon-Avon
- Weekend availability
- Cooking
- Hotel
- Organisational skills
- Free parking
- Employee assistance programme
Quick apply
Executive Chef
Cafe & Restaurant —Birmingham
- £29,373.51 - £69,311.66 a year
- Full-time
- Hospitality
- Cooking
- In-person
Quick apply
20h
Executive Chef
Brondi —Solihull
- £35,000 - £45,000 a year
- Part-time
- Hospitality
- Culinary experience
- Cooking
- Employee discount
Quick apply
Head Chef
NOVOTEL —Birmingham
- Full-time
- Hospitality
- Culinary experience
- Cooking
Quick apply

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Head Chef
The Bell Inn —Stratford-upon-Avon
*Leadership:* Hands-on ability to inspire, train, and lead a busy kitchen team. *High-Volume Experience:* Proven Head or Senior Sous Chef background managing…
£40,000 - £50,000 a year
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10d
Head Chef
Baz and Fred —Cheltenham
Proven experience as a Head Chef within a busy restaurant. Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
£50,000 - £55,000 a year
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19h

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Executive Head Chef

Kitchen (Cheltenham)
Cheltenham

Quick apply

Job details

Full-time
£50,000 a year
11 days ago

Qualifications

Culinary experience
Leadership

Full job description

Role Overview

The Executive Chef is responsible for the overall management of the hotel’s culinary operations, ensuring the highest standards of food quality, presentation, and service across all outlets, including the restaurant, room service, and meetings and events facilities.

This leadership role requires a highly skilled culinary professional who can deliver exceptional guest experiences, drive innovation, manage costs, and lead a high-performing kitchen team within a luxury 4-star environment.

Key Responsibilities

1. Culinary Leadership & Food Quality

Develop and deliver innovative, seasonally driven menus aligned with the hotel’s brand and guest expectations.
Maintain outstanding standards of food quality, presentation, taste, and consistency across all service areas.
Oversee all food production including restaurant dining, breakfast service, room service, banqueting, and events.
Ensure compliance with luxury hospitality standards and industry best practices.
Regularly review guest feedback and implement improvements.

2. Kitchen Operations Management

Oversee day-to-day kitchen operations, ensuring efficiency and smooth service delivery.
Manage staffing levels in line with business demands across restaurant and events operations (whilst being cost conscious)
Establish and maintain kitchen procedures, workflows, and service standards.
Ensure effective communication between kitchen, front-of-house, and event teams.

3. Meetings & Events / Banqueting

Design bespoke menus for conferences, weddings, and private events.
Collaborate with the sales and events team to deliver tailored culinary experiences.
Ensure seamless execution of events, maintaining high service standards during peak volumes.
Oversee large-scale banquet operations, including plated and buffet service.

4. Financial Management & Cost Control

Manage food cost budgets, GP margins, and purchasing processes.
Develop cost-effective menus while maintaining quality and profitability.
Monitor portion control, waste management, and stock levels.
Produce weekly/monthly financial reporting for the General Manager (as necessary)

5. Team Leadership & Development

Lead, train, and inspire the kitchen brigade to achieve excellence.
Recruit, coach, and develop talent, fostering a positive and high-performance culture.
Conduct regular performance reviews and training sessions.
Ensure appropriate staffing structures for restaurant and events operations.

6. Compliance & Food Safety

Ensure full compliance with food hygiene, health & safety, and HACCP standards.
Maintain a clean, safe, and organised kitchen environment at all times.
Ensure all kitchen team members are trained in food safety regulations.
Ensure Risk proof | Procure wizard | Kitchen cut remain up-to-date and relevant in line with the operation.

7. Supplier & Inventory Management

Build strong relationships with suppliers, prioritising quality and sustainability.
Source seasonal and local produce wherever possible.
Manage stock purchasing, deliveries, and supplier negotiations.

8. Brand & Guest Experience

Act as a brand ambassador for the hotel’s culinary offering.
Engage with guests where appropriate, enhancing their dining experience.
Drive innovation in menu design and presentation to maintain a competitive edge.

Key Performance Indicators (KPIs)

Food quality and guest satisfaction scores
Food cost percentage and GP margins
Kitchen labour costs
Health & safety compliance scores
Event execution performance
Staff retention and engagement
Compliance and Audit Reviews

Personal Attributes

Creative, innovative, and detail-oriented
Strong leadership presence with a hands-on approach
Customer-focused with a passion for delivering excellence
Highly organised and commercially aware
Flexible and adaptable to business demands

INDBOH

Quick apply

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