Head Chef

Fairmont Hotels & Resorts; Coventry; On-site; GBP 45,000 - 65,000; Full time

Benefits offered by this job

Staff discounts within Accor network

Training and development opportunities

Job summary

Fairmont Hotels & Resorts in Coventry, United Kingdom, seeks an experienced Head Chef to lead our culinary operations. You will oversee the kitchen, inspire a professional team, and deliver dishes that reflect excellence, consistency, and innovation.

You will drive menu development, ensure HACCP compliance, manage costs, and maintain superb food safety and presentation across all outlets. A strong leader with strategic vision is essential.

Qualifications

• Proven experience as Head Chef or senior kitchen leader.
• Strong knowledge of kitchen operations, menu development and culinary innovation.
• Solid understanding of food safety regulations and HACCP.
• Proven ability to manage food costs and optimize portions.

Responsibilities

• Lead daily kitchen operations and ensure high standards of quality and presentation.
• Mentor and motivate the culinary team, fostering a positive kitchen culture.
• Develop standardized recipes, techniques and plating for consistency.
• Conduct quality checks and tastings to guarantee flavor and freshness.
• Monitor food costs, inventory, and wastage while achieving profitability.
• Provide hands-on training and career development opportunities.

Skills

Leadership

Kitchen operations

Food safety

Cost control

Team development

Communication

Education

Culinary degree or equivalent

Food Safety Level 3 (Catering)

HACCP certification (preferred)

Job description

We are seeking an experienced and visionary Head Chef to lead our culinary operations in Coventry, United Kingdom. In this pivotal role, you will take charge of our kitchen, inspire and develop a talented culinary team, and ensure that every dish that leaves our kitchen reflects our commitment to excellence, consistency, and innovation. If you're passionate about food, thrive in a dynamic environment, and possess strong leadership capabilities, we want to hear from you!

• Lead and oversee all daily kitchen operations, ensuring smooth, efficient, and organized food production and service while maintaining the highest standards of quality and presentation
• Manage, mentor, and motivate the culinary team, fostering a positive, respectful, and collaborative kitchen culture that encourages creativity and accountability
• Develop and implement standardized recipes, cooking techniques, and plating presentations to ensure consistency across all dishes
• Conduct regular quality checks and tastings to guarantee that every plate meets organizational standards for flavor, freshness, portion size, timing, and visual appeal
• Monitor and control food costs, portion sizes, inventory levels, and product wastage while supporting the kitchen's financial objectives and profitability goals
• Maintain rigorous food safety, sanitation, and hygiene standards, including HACCP compliance and safe food handling practices throughout the kitchen
• Ensure proper maintenance, organization, and functionality of all kitchen equipment, storage areas, refrigeration units, and food inventory systems
• Provide hands-on training, coaching, and professional development opportunities to culinary team members, helping them build skills and advance their careers
• Stay informed about emerging culinary trends, techniques, and innovations, and thoughtfully integrate fresh ideas and inspiration into our menu offerings
• Collaborate with the broader food and beverage team, management, and other departments to support organizational goals and deliver exceptional customer experiences
• Analyze kitchen performance metrics, identify areas for improvement, and implement solutions that enhance efficiency and operational excellence

Qualifications

• Proven experience as a Head Chef, Executive Chef, or in a senior kitchen leadership position managing large culinary teams and high-volume operations
• Demonstrated expertise in kitchen operations management, including food preparation, cooking techniques, menu development, and culinary innovation
• Strong knowledge of food safety regulations, HACCP principles, sanitation standards, and safe food handling practices
• Proven ability to manage food costs, control portions, monitor inventory, and minimize wastage while maintaining quality standards
• Excellent leadership and interpersonal skills with the ability to motivate, coach, and develop team members in a fast-paced environment
• Outstanding organizational and time management skills with the ability to prioritize multiple tasks and work efficiently under pressureStrong analytical and problem-solving abilities with a detail-oriented approach to quality assurance and continuous improvement
• Excellent communication skills, both written and verbal, with the ability to collaborate effectively across departments
• Physical stamina and the ability to work in a demanding kitchen environment, including standing for extended periods
• Passion for culinary excellence, creativity, and a commitment to delivering exceptional dining experiences
• Culinary degree or equivalent professional culinary training (preferred)
• Food Safety certification or Level 3 Food Safety in Catering qualification (preferred)
• HACCP certification or equivalent food safety management training (preferred)

Additional Information

What We Offer

• 40-hour permanent contract.
• Training and development opportunities.
• Staff discounts within the Accor network.
• Opportunity to develop your career within a global hospitality brand.
• Supportive and friendly working environment.