Executive Head Chef, 5* Hotel, Manchester, £55k-58K + Bonus -

Executive Head Chef, 5* Hotel, Manchester, £55k-58K + Bonus

| Job ID: AHEC | £55,000 - £58,000 per annum


Our client is looking for an Executive Head Chef who will be responsible for all food offerings at this busy 5* Luxury Hotel including Restaurant, Bar, Weddings and Conference and Banqueting events.

Are you looking for a new opportunity? Do you have excellent organisation skills? Are you a natural leader with good communication skills? This is the opportunity for you!

Based in central Manchester; this is a modern contemporary 5 * Hotel has 165 bedrooms, 7 function rooms which can serve from 20-600 people. Over the next 3-5 years the hotel aims to raise the company profile within Manchester and to develop the food offering hoping to achieve accolades.

Working closely with the General Manager, our Client is looking for a people person who is firm but fair ensuring continual training and development within the current kitchen brigade. Additionally, you must be able to maximise the efficient and effective use of staff whilst working within overall departmental budget targets.

The successful candidate will develop menus, complete food purchasing specifications and develop recipes to promote a professional, efficient, effective, and customer focused business. Your success will be measured through organisation, leadership ability as well maintaining food costings and GP margins.

This is a fantastic opportunity for an experienced Chef Manager to step into a new position or for current Executive Head Chef who is looking for a new challenge. Our client is looking for a passionate Chef who is a natural leader, and able to communicate on all levels.

Your role as Executive Head Chef will include:

  • To effectively manage and develop food production within the hotel ensuring the highest standard of food quality and presentation
  • Overseeing and developing the organisation of food preparation and production according to demands of the business whilst maintaining hotel standard
  • To produce menus which demonstrate flair, imagination and a commercial awareness that takes into account current trends in the catering industry and meets customer needs and preferences
  • To assist in the preparation of food budgets and to achieve their requirements with respect to food sales, average spend, profit percentages and expenses
  • To take overall responsibility for food hygiene and health and safety within the kitchen, setting high cleanliness rules, practices and routines to avoid accidents, food spoilage or waste

Person Specification

  • Be an experienced Chef Manager or Executive Chef for a minimum of 2/3 years working in a high volume, fast paced kitchen within hotel/restaurants/contract catering.
  • Be a people person, with excellent communication, leadership and organisational skills
  • Previous knowledge and experience of fine dining and large volume hospitality and catering.
  • Have a good financial understanding with the ability to work to budget and cost accurately


  • £58,000 annual salary (dependent on experience)
  • Holiday entitlement; 20 days per annum increasing to 25 days after completion of 5 years’ service
  • Pension Scheme
  • Family & Friends discount rates
  • Uniform provided

A full job and person specification is available on request