Head Chef | Luxury Five-Star Resort Kitchen Leader

COREcruitment Ltd; Aston End; Sur place; GBP 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Free staff parking

Shuttle bus from Watford town centre

Staff accommodation available (limited

Résumé du poste

COREcruitment is seeking a Head Chef for a luxury five-star resort in Hertfordshire, overseeing a busy all-day restaurant. You will lead a kitchen team of around 13, drive seasonal menus and ensure top quality, cost control and guest satisfaction.

The role requires strong leadership, hands-on cooking excellence and a track record in quality dining operations, with a focus on profitability and sustainability.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef ready to take the next step.
• Background in quality restaurants, hotels or substantial food-led operations.
• Ability to develop dishes while maintaining profitability.
• Experience managing a sizeable team and delivering across busy services.
• Strong understanding of kitchen financials, including GP, labour, ordering and stock management.

Responsabilités

• Lead, develop and motivate a kitchen team of about 13 chefs.
• Maintain high standards of cooking, presentation and consistency across all services.
• Develop seasonal menus showcasing British produce and the restaurant's identity.
• Collaborate with local suppliers and the resort's kitchen garden team.
• Manage food costs, gross profit, purchasing, stock control and waste.
• Plan rotas and deploy the kitchen team effectively.
• Ensure excellent food safety, hygiene and allergen standards.
• Train and develop your team, fostering a positive culture.
• Work with senior culinary leadership to raise standards and performance.
• Bring creativity while maintaining consistency and commercial awareness.

Connaissances

Leadership

Kitchen Management

Menu Development

Financial Acumen

Description du poste

COREcruitment is seeking a Head Chef for a luxury five-star resort in Hertfordshire, overseeing a busy all-day restaurant. You will lead a kitchen team of around 13, drive seasonal menus and ensure top quality, cost control and guest satisfaction.

The role requires strong leadership, hands-on cooking excellence and a track record in quality dining operations, with a focus on profitability and sustainability.