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Head Chef
Head Chef
Reports to: General Manager
What You’ll Get
- Competitive salary, scaled by experience
- Service charge (£9,000–£10,000 per annum, subject to business levels)
- Discretionary bonus of up to 20%, based on achievement of agreed KPIs
- Enhanced pension scheme
- Enhanced annual leave entitlement, increasing with length of service
- Complimentary meals while on duty
- Private Bupa Health Plan
- Access to the CODE App, offering exclusive hospitality benefits and discounts
- A vibrant social calendar and employee engagement programme (team events & seasonal celebrations)
What You’ll Be Doing
As Head Chef, you’ll ensure operational excellence in the hotel’s kitchens, collaborating closely with the General Manager. Your key duties include:
Core Responsibilities
- Foster a culture of continuous improvement and collaboration, aligned with Hôtel Costes’s Paris-based ethos
- Develop, cost, and approve all recipes, ensuring compliance with food safety & health & safety standards
- Engage with guests as required to uphold the hotel’s standards and ensure satisfaction
- Guarantee seasonal, trend-appropriate specials while maintaining high food quality
- Provide exceptional, personalised service, collaborating seamlessly with other departments
- Plan, execute, and oversee menu production, ensuring all stations meet closing & hygiene protocols
- Demonstrate financial acumen through requisitioning, inventory, and budget management
- Oversee staff operations, enforcing hygiene, presentation standards, and efficient workflows
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Team Management
- Adjust staffing levels to meet restaurant demands
- Coordinate schedules, including holiday planning
- Lead pre-service briefings and attend key departmental meetings
- Ensure training compliance (hygiene, appearance) across all shifts, including night teams
Key Goals & Objectives
- Achieve COS budget targets, reviewing expenses consistently
- Monitor and respond to guest feedback, refining processes as needed
- Foster high morale & low turnover through a positive work environment
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Financial Performance
- Assess department performance using KPIs & financial targets
- Control labour & payroll costs while maintaining efficient resource use (payroll ratios aligned with sales)
- Maintain strict control of food costs, following the first in, first out principle
Food Safety & Compliance
- Ensure adherence to Health & Safety & Food Safety regulations
- Actively participate in the Health & Safety Committee
- Implement and enforce the HACCP plan, ensuring full team compliance
What We’re Looking For
- Minimum of four years’ experience in luxury/high-end hotels, in roles such as Head Chef/Executive Chef
- Proven leadership with experience managing 16+ kitchen staff
- Degree/Diploma in Culinary Arts from a recognised institution
- Level 3 or 4 Food Safety certification (mandatory)
- Desirable: Additional Food Safety/Hygiene certifications
- Experience in preparing for & passing EHO inspections
- Flexibility to work weekends and adjust to business demands
- French proficiency (advantageous)
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Skills
Leadership
Culinary Arts
Food Safety
Budget Management
Team Management
Recipe Development
Guest Engagement
Operational Excellence
Hygiene Standards
Menu Planning
Collaboration
Continuous Improvement
Financial Acumen
Communication
Training
Compliance
Location