Head chef

21c Museum Hotels; Sheffield; On-site; GBP 30,000 - 45,000; Full time

Job summary

A prominent hotel chain in Sheffield is seeking an experienced Head Chef to lead its kitchen operations. The candidate should have expertise in menu creation, food quality control, and team management. The role emphasizes maintaining high standards of hygiene and culinary excellence. Strong leadership and communication skills are essential. This position offers opportunities for development within a supportive environment.

Qualifications

• Proven experience as a Head Chef or experienced sous chef.
• Strong knowledge of food safety and kitchen hygiene standards.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Manage and oversee all kitchen operations.
• Design, test seasonal menus.
• Control food costs and minimize waste.
• Ensure compliance with hygiene and safety standards.
• Work closely with front-of-house staff to ensure customer satisfaction.

Skills

Leadership

Menu creation

Food quality control

Team management

Food presentation

Communication

Education

Relevant hospitality qualifications

Job description

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

Job Summary:

We are seeking an experienced and creative Head Chef to lead our kitchen operations. The ideal candidate will be passionate about food, possess excellent leadership skills, and have a proven track record in menu creation, food quality control, and team management. The Head Chef will be responsible for ensuring the kitchen runs efficiently while maintaining high standards of hygiene, safety, and culinary excellence.

Key Responsibilities

• Kitchen Leadership:
  • Manage and oversee all kitchen operations.
  • Supervise, train, and motivate kitchen staff.
  • Ensure efficient and professional food preparation and service.
• Menu Development:
  • Design, test, seasonal menus.
  • Maintain food quality and consistency across all dishes.
  • Consider customer preferences, dietary requirements, and cost margins.
• Inventory and Cost Management:
  • Monitor food inventory and place orders as needed.
  • Control food costs and minimize waste.
  • Ensure proper storage and labelling of food items.
• Health & Safety:
  • Enforce compliance with food hygiene, safety standards, and sanitation regulations.
  • Maintain cleanliness and organization of the kitchen at all times.
• Team work:
  • Work closely with front-of-house staff and management to ensure customer satisfaction.
  • Participate in staff meetings and contribute to business development strategies.

Qualifications

• Proven experience as a Head Chef, or experienced sous chef
• Relevant hospitality qualifications and professional training.
• Strong knowledge of food safety and kitchen hygiene standards.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food presentation and innovation.

Additional Information

Your team and working environment:

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.