Executive Chef — Lead a Destination Resort Kitchen

The Nici; Pennington; Hybrid; GBP 70,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Service charge

Staff discounts

Meals on duty

Training and professional development

Career progression

Newly developed resort environment

Job summary

THE NICI New Forest is seeking an Executive Chef to take ownership of the entire food operation, aligning restaurant dining, all-day service and events. You will set culinary standards, lead a large team and shape the resort’s food identity with a clear strategic vision.

This role combines creative excellence with commercial leadership, driving food quality, cost control and guest experience across a busy destination resort environment.

Qualifications

• Significant senior-level experience in a hotel/resort/restaurant group or similar complex operation.
• Experience managing multiple food outlets and/or high-volume service.
• Strong culinary background and genuine enthusiasm for food.
• Proven experience creating and evolving menus.
• Commercial understanding to manage food cost, GP, labour and purchasing.

Responsibilities

• Define and evolve the overall food direction for THE NICI New Forest.
• Shape the identity and menus for Martha's and Elm's Café.
• Lead the kitchen leadership team and establish clear standards.
• Build a high-performing brigade capable of high-volume service.
• Develop chefs and future kitchen leaders through coaching and hands-on support.
• Introduce commercially viable, exciting menus.
• Own kitchen budgets, food margins, GP performance and profitability.
• Review purchasing and supplier relationships for quality and value.
• Implement stock management, waste reduction and portion control.

Skills

Senior-level experience

Multiple outlets

High-volume service

Culinary leadership

Menu development

Commercial acumen

Job description

THE NICI New Forest is seeking an Executive Chef to take ownership of the entire food operation, aligning restaurant dining, all-day service and events. You will set culinary standards, lead a large team and shape the resort’s food identity with a clear strategic vision.

This role combines creative excellence with commercial leadership, driving food quality, cost control and guest experience across a busy destination resort environment.