WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK’s #1 GREAT PLACE TO WORK 2025, AS VOTED BY OUR TEAM MEMBERS!  – No two days or two hotels are the same, but our spirit and passion for hospitality always brings all our teams together to create a culture of inclusiveness, positivity and drive to achieve our common goal. “To share the light and warmth of hospitality”. With amazing training, resources and support from both managers and colleagues, there is always an opportunity to develop and grow

A WORLD OF REWARDS

Annual Salary ranging from £55,000 up £60,000

Smart uniform provided and laundered

Free and healthy meals when on duty

Grow your Career !

Personal Development programmes designed to support you at every step of your career

A chance to make a difference through our Corporate Responsibility programmes – Find out what and how we are doing (https://cr.hilton.com)

Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)

Team Member Referral Program

High street discounts: with Perks at Work

Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)

Discounted dental and health cover

Subsidised Taxi Scheme

Guest Experience Day after successfully passing probation

Modern and inclusive Team Member’s areas

 

An Executive Head Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

What will I be doing?

 

As Executive Head Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Head Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

Lead of the kitchen brigade and ensure ongoing development of Team MembersIdentify an effective approach to succession planningCreate menus that meet and exceed customers' needs and conform to brand standardsEnsure the consistent production of high quality food through all hotel food outletsDevelop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliersResolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team MembersManage department operations, including budgeting, forecasting, resource planning, and waste managementManage all aspects of the kitchen including operational, quality and administrative functionsActively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient mannerEnsuring adequate resources are available according to business needsManage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislationControl costs without compromising standards, improving gross profit margins and other departmental and financial targetsEnsure team members have an up-to-date knowledge of menu items, special promotions, functions and eventsMaintain good communication and work relationships in all hotel areasEnsure that staffing levels are maintained to cover business demandsEnsure monthly communication meetings are conducted and post-meeting minutes generatedManage staff performance issues in compliance with company policies and proceduresRecruit, manage, train and develop the kitchen teamComply with hotel security, fire regulations and all health and safety and food safety legislationEnsure maintenance, hygiene and hazard issues are dealt with in a timely mannerManage financial performance of the department so all planning is in line with hotel objectivesManage food control systems are adhered to them  so margins are on target in a pro-active wayRegular review of all menus with Food and Beverage manager to confirm offerings are in line with market trendsBe environmentally awareEnsure food wastage program is adhered to so that margins are on targetResponsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

What are we looking for?

 

An Executive Head Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, requiredExcellent leadership skillsA creative approach to the production of high quality foodA business focused approach to managing a hotel kitchenExcellent communication skillsAbility to build relationships, internal and external, to the hotel and the CompanyExcellent planning and organizational skillsAbility to multi-task and meet deadlinesA current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

A certification in managementProficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

EVERY JOB MAKES THE STAY.

At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests – and behind every job, there’s an extraordinary person working to make each Stay magical.  That’s why at Hilton, Every Job Makes the Stay.

Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company