Head Chef

Aimbridge Hospitality; Kingston upon Hull; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading hospitality brand seeks a Head Chef for the Mercure Hull Grange Park Hotel. This role involves managing kitchen operations, ensuring food quality, and leading a dynamic team in a busy event space capable of hosting up to 500 guests. Candidates should have necessary culinary qualifications and experience in a hotel setting, with strong leadership skills.

Benefits

Hotel discounts across the portfolio

Wagestream access

24/7 employee assistance programme

Career and lifestyle breaks

Volunteer days

Qualifications

• Experience as Head Chef or senior sous chef.
• Proven track record of managing a kitchen team.
• Strong interpersonal skills.

Responsibilities

• Oversee and develop kitchen operations.
• Menu planning and cost control.
• Recruitment and training of kitchen team.

Skills

Interpersonal skills

Team development

Education

City & Guilds 706/1 | 706/2 Catering

NVQ Level 3 or equivalent

Food Safety Level 2 or 3

Job description

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Aimbridge Hospitality EMEA is a division of the global Aimbridge Hospitality brand, overseeing over 1,600 hotels and resorts worldwide. We collaborate with major brands such as Hilton, Accor, Marriott, and IHG, as well as with small independent hotels.

What is in it for you?

As part of the Aimbridge team, you will have access to a range of benefits including:

• Hotel discounts across the portfolio – staff rates and up to 50% discount on food & beverage and spa services.
• Wagestream – access to up to 40% of your earned pay in advance, with automatic savings options to support your financial wellbeing.
• 24/7 access to our employee assistance programme.
• Career and lifestyle breaks – take time off for key life events.
• Volunteer days – up to two days per year to support a charity of your choice.

A day in the life of…

As Head Chef, you will oversee and develop the smooth operation of a busy kitchen, emphasizing quality and presentation, and maximizing opportunities to meet profit and cost margins in line with budget. Responsibilities include menu planning, cost and budget control to maintain food costs, as well as recruitment, training, and development of the team to ensure exceptional service while maintaining strict food safety and health & safety standards for statutory compliance.

Based at the Mercure Hull Grange Park Hotel, you will be part of a passionate team at a busy conference and banqueting venue capable of catering for events of up to 500 guests.

What do we need from you?

The ideal candidate will hold City & Guilds 706/1 | 706/2 Catering, NVQ Level 3 or equivalent, as well as Food Safety Level 2 or 3. You should have experience at this level or as a senior sous chef, with a proven track record of managing a kitchen team within a hotel or hospitality environment. Strong interpersonal skills and experience in developing high-performing teams are essential.