Senior Level
Executive Head Chef
DoubleTree By Hilton Hull

Salary: Competitive

Closing Date: Thursday, 28 September 2017

For more information, click here.

A £25 million pound investment into the city of Hull, The DoubleTree by Hilton will provide a 24-hour full service facility complete with 165 bedrooms, meeting and event space for up to 1,000 delegates, an exclusive branded restaurant, roof top bar and lobby cafe.

Due to this exciting new addition to the city we are currently seeking a full time Executive Head Chef to be responsible for and oversee the day to day operation of the food offerings in the hotel team and development of the kitchen teams.

The role

Overall responsibility for the smooth operation of the hotels kitchen ensuring its continual development. Successfully managing a highly engaged team, ensuring low turnover and taking a lead on the individual development of team members. Accountable for the control of the kitchen including GPs, food cost of sale, ordering and stock control. Responsible for the successful visits of all internal and external auditors, including the Environmental Health Officers and branded Quality Assurance.

Reporting into the Hotel's General Manager this will be a senior role within the hotel. The Executive Head Chef will ensure that the kitchen's communication with all other departments is a healthy and successful partnership especially with the restaurant and Meeting and Events team.

Key Responsibilities

  • Monitor sales figures by menu item, review the profitability and popularity of dishes on all menus and make changes where applicable in conjunction with the General Manager and brand requirements
  • Participate in the drafting of concept ideas and menus for all events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical.
  • Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards.
  • Monitor standards of production to ensure the highest quality is demonstrated
  • Supervise all aspects of kitchen cleanliness and maintain an excellent hygienic condition at all times in line with brand and external guidelines
  • Control of food purchasing levels liaising with Financial Controller and General Manager.
  • With the assistance of the Financial Controller, co-ordinate the preparation of the departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
  • Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotels annual manning and payroll budgets.
  • Maintain a sound knowledge of purchasing procedures for food stocks. Maintain budgeted food costs, whilst ensuring adequate food stocks and maintaining standards.
  • To organise and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department.

Required skills and experience:

  • Minimum of 2 years™ experience in a Head Chef role
  • Minimum of 4 years Kitchen experience in a hotel or large scale venue.
  • Ideally from a branded hotel background

Job Type: Full-time

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