Executive Head Chef – Dual-Kitchen Ops, Luxury Hotel

Harbour Hotels; Southampton; Hybrid; GBP 55.000 - 60.000; Vollzeit

Benefits dieser Stelle

Discounted room rates for Crew

25% HarSPA/Temple Spa discounts

25% food & drink discounts

Mental health & wellbeing support

24/7 GP services

Career progression opportunities

Meals on duty

Special uniforms

Zusammenfassung

Harbour Hotels in Southampton is seeking an experienced Executive Head Chef to oversee two distinct kitchen operations, including HarBAR on 6th and the Meetings & Events kitchen. You will lead from the front, balance two brigades, and develop menus while driving cost efficiency and guest experiences.

The role requires strategic leadership, hands-on service, and a track record in high-volume luxury hospitality, with a salary of £55,000–£60,000 per annum plus generous tronc.

Qualifikationen

• Five years' experience in an Executive Head Chef, Head Chef or equivalent senior culinary leadership role.
• Experience in a five-star or luxury hotel environment is highly advantageous.
• Ability to manage two kitchens and multiple brigades with strong cost control.

Aufgaben

• Lead two separate kitchen operations and their brigades across HarBAR on 6th and the Meetings & Events kitchen.
• Develop menus and food concepts aligned with different business areas.
• Maintain high standards of food quality, presentation and service.
• Oversee food costs, labour management, stock control and commercial performance.
• Recruit, develop and retain talent; build succession plans across both brigades.
• Ensure food safety, hygiene and kitchen organisation across both operations.

Kenntnisse

Two kitchen operations

Executive leadership

Kitchen leadership

Cost management

High-volume events

Team development

Food quality standards

Strategic mindset

Jobbeschreibung

Harbour Hotels in Southampton is seeking an experienced Executive Head Chef to oversee two distinct kitchen operations, including HarBAR on 6th and the Meetings & Events kitchen. You will lead from the front, balance two brigades, and develop menus while driving cost efficiency and guest experiences.

The role requires strategic leadership, hands-on service, and a track record in high-volume luxury hospitality, with a salary of £55,000–£60,000 per annum plus generous tronc.