Executive Head Chef — Sustainable, Team-Driven Kitchen Leader

Starwood Hotels; Manchester; On-site; GBP 60,000 - 85,000; Full time

Benefits offered by this job

Free gym membership

Discounted onsite parking

Health & Wellness programs

Staff recognition programs

Sustainability initiatives

Discounted stays across properties

Career advancement opportunities

Wagestream financial planning services

Free food on shift

Job summary

Starwood Hotels in Manchester is seeking an Exec Head Chef to lead the hotel's restaurant operations across multiple kitchens and collaborate with all departments to deliver excellence. You will design hyper-seasonal menus, source local produce, and set high standards in service and sustainability.

You will train and motivate the kitchen team, manage food and labour costs, health and safety, and rota planning while maintaining exceptional guest experiences and financial performance.

Qualifications

• 5 years' experience in a similar exec head chef role overseeing multiple kitchens.
• Strong focus on sustainable kitchen practices.
• Ability to develop menus aligned with brand guidelines.
• Commitment to quality and team training.
• Excellent communication skills, verbal and written.
• Skilled in managing food and labour costs, Health and Safety, and rotas.
• Leadership to motivate talent and drive performance.

Responsibilities

• Lead hotel restaurant operations and collaborate with all departments.
• Create and deliver hyper seasonal menus using local produce.
• Inspire and manage kitchen teams to meet exceptional standards.
• Oversee kitchen administration, costs, and schedules.
• Maintain guest and team member engagement and financial performance.

Skills

Multi-kitchen leadership

Menu development

Sustainability focus

Cost control

Strong communicator

Job description

Starwood Hotels in Manchester is seeking an Exec Head Chef to lead the hotel's restaurant operations across multiple kitchens and collaborate with all departments to deliver excellence. You will design hyper-seasonal menus, source local produce, and set high standards in service and sustainability.

You will train and motivate the kitchen team, manage food and labour costs, health and safety, and rota planning while maintaining exceptional guest experiences and financial performance.