Executive Head Chef

This stunning four-star hotel is centrally located within Hull, on Ferensway, minutes from the train station and St Stephens Shopping Centre. The hotel is opposite the Hull Truck Theatre and is a short stroll to the bustling downtown and marina area. This contemporary-style hotel offers a stylish stay for corporate guests and also accommodates leisure guests and family stays with its spacious and relaxing environment.

The hotel boasts 165 bedrooms and a 1,000sqm ballroom for events and conferences. There is a Marco Pierre White Steakhouse and Grill offering hearty meals and a pleasurable atmosphere. Guests will enjoy relaxing with food and drinks in our lounge bar or may choose to visit our rooftop bar The Lexington for panoramic views of Hull and a handmade cocktail on the terrace.

What we're looking for:

The Executive Head Chef will be an experienced individual who ideally has worked within a branded hotel setting previous. Experience overseeing a multifaceted kitchen brigade and function is key and so a solid track record of managing high-volume conferences and banqueting. You will maintain a comprehensive understanding and management of kitchen health, safety, and hygiene. Flexibility to work evenings and weekends is a must. And so is the skill to lead, motivate and inspire a team of chefs at all levels.

Day in the life of:

Overall responsibility for the smooth operation of the hotel’s kitchen function. This role will ensure the running of a smooth operation, and continual development of the kitchen’s offering and people, and this role has the overall responsibility for the kitchen’s health and safety.

Accountable for the control of the kitchen including GP’s, food cost of sale, ordering and stock control. Responsible for the successful visits of all internal and external auditors, including the Environmental Health Officers and branded Quality Assurance.

Reporting to the Hotel’s General Manager this will be a senior role within the hotel. The Executive Head Chef will ensure that the kitchen’s communication with all other departments is a healthy and successful partnership, especially with the restaurant and Meeting and Events team.

Example key responsibilities:

• Monitor sales figures by menu item, review the profitability and popularity of dishes on all menus and make changes where applicable in conjunction with the General Manager and brand requirements.
• Participate in ideas and menus for all events and functions working closely with the Group F&B Development Manager.
• Supervise the kitchen brigade and present/hands-on during key operational periods.
• Monitoring and management of kitchen standards. Ensuring compliance with all external and internal requirements.
• Payroll control and management, overseeing the production of the kitchen rota.
• Control of food purchasing and stock management working closely with the key senior management team on this.
• Working with Key Performance Indicators (KPI’s).
• Organise and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames.