Executive Head Chef — Lead Creative Menus & Local Sourcing

RBH; Coldharbour; On-site; GBP 60,000 - 70,000; Full time

Benefits offered by this job

Discounted hotel room rates for you &"

Birthday leave

Course Sponsorship

30% F&B discount at RBH hotels

Refer a Friend (£250 per referral)

Flexible working arrangements

Wagestream – get paid when you want

Life Insurance

Employee Assistance Programme

Free meals on duty

Job summary

RBH Hospitality Management seeks an Executive Head Chef to lead the culinary vision at Wotton House Hotel. You will be a hands-on leader in a busy, high-volume operation, shaping menus and directing the brigade.

You will champion local and seasonal ingredients, work with on-site gardens and be responsible for a £2.7m annual food revenue, while maintaining exceptional standards and a positive kitchen culture. This role offers creative autonomy within a supportive team.

Qualifications

• Experience as Executive Head Chef or Head Chef in a high-volume hotel.
• Hands-on leader who thrives in busy environments.
• Creative chef with a passion for great food.
• Strong people management and ability to foster a positive kitchen culture.

Responsibilities

• Own the Wotton Food Story and develop a distinctive food identity.
• Lead from the front in a high-volume operation.
• Champion local sourcing and seasonal produce.
• Create innovative menus balancing creativity and commercial performance.
• Develop and coach kitchen team to learn and progress.
• Drive quality across restaurant dining, weddings, events.
• Take commercial responsibility for a £2.7m operation.
• Ensure food safety, allergens, hygiene and kitchen organisation.

Skills

Executive leadership

Hospitality operations

Menu development

Local and seasonal sourcing

Team mentoring

Food cost & procurement

Job description

RBH Hospitality Management seeks an Executive Head Chef to lead the culinary vision at Wotton House Hotel. You will be a hands-on leader in a busy, high-volume operation, shaping menus and directing the brigade.

You will champion local and seasonal ingredients, work with on-site gardens and be responsible for a £2.7m annual food revenue, while maintaining exceptional standards and a positive kitchen culture. This role offers creative autonomy within a supportive team.