Head Chef - Lead a Branded Kitchen, Master Food Cost

Valor Hospitality Careers - UK; Exeter; On-site; GBP 38,000 - 56,000; Full time

Job summary

voco Zeal Exeter Science Park is a 142-bedroom, four-star IHG hotel and the UK’s first net zero carbon hotel. Valor Hospitality Careers - UK is seeking a Head Chef to lead the kitchen and make it the best-run kitchen in the area.

Deliver branded menus across breakfast, restaurant, bar, room service and events; own food cost and margin; manage payroll; ensure food safety and allergen controls; lead and develop the team; collaborate with the General Manager and F&B leadership.

Qualifications

• Experience as a Head Chef, or a strong Sous Chef ready to step up, ideally in a hotel or branded operation.
• A proven track record of hitting food cost and payroll targets
• Comfort working to brand specs and standards, and the pride to execute them well
• Level 3 Food Safety (or willingness to achieve it) and solid allergen knowledge
• A calm, hands-on leadership style that people want to work for

Responsibilities

• Deliver our menus consistently across breakfast, the restaurant, the bar, room service and meetings
• Own your food cost and margin, through smart ordering, stock control, portion control and keeping waste low
• Manage kitchen payroll: build rotas that match the business, control hours and hit your labour targets
• Keep food safety, allergen management and health and safety spotless and audit-ready
• Lead, train and develop your team so they feel supported, confident and proud of what they serve
• Work closely with the General Manager and F&B team as a key part of the hotel’s leadership

Skills

Head Chef

Cost control

Team leadership

Brand standards

Food safety L3

Job description

voco Zeal Exeter Science Park is a 142-bedroom, four-star IHG hotel and the UK’s first net zero carbon hotel. Valor Hospitality Careers - UK is seeking a Head Chef to lead the kitchen and make it the best-run kitchen in the area.

Deliver branded menus across breakfast, restaurant, bar, room service and events; own food cost and margin; manage payroll; ensure food safety and allergen controls; lead and develop the team; collaborate with the General Manager and F&B leadership.