Executive Head Chef
Executive Head Chef
Discover Your Future at Osprey Hotel – Where Every Day is a New Opportunity!
The Role
The Executive Head Chef will lead the culinary vision and daily kitchen operations of our hotel, ensuring exceptional food quality, consistency, and presentation across all outlets. This role oversees menu development, team leadership, cost control, and kitchen standards, delivering an outstanding dining experience that reflects the hotel’s brand and commitment to excellence. The ideal candidate is a creative, organised, and commercially minded leader with a passion for high‑quality cuisine, team development and strong communication skills .
About this role
Responsibilities
Create and develop innovative, seasonal menus for all hotel outlets, events, and banqueting supporting the Head Chef.
Ensure consistent food quality, presentation, and portion control across all services
Maintain high culinary standards while balancing creativity with commercial awareness
Oversee menu costing, recipe development, and allergen management
Lead the daily operation of all kitchen areas, ensuring smooth, efficient service
Implement and manage food production schedules, prep lists, and service plans
Ensure all equipment is maintained, safe, and used correctly
Oversee stock control, ordering, deliveries, and supplier relationships
Manage, train, and mentor the kitchen team, fostering a positive and high‑performing culture
Conduct regular training on skills, standards, food safety, and operational procedures
Support succession planning and staff development within the brigade
Lead by example with professionalism, communication, and work ethic
Ensure full compliance with HACCP, food safety legislation, and hotel policies
Maintain impeccable hygiene and cleanliness standards throughout all kitchen areas
Conduct regular audits, temperature checks, and documentation
Work closely with management to uphold brand standards and guest satisfaction
Manage food cost, labour cost, and waste control to achieve budget targets
Monitor GP performance and implement strategies to improve profitability
Work collaboratively with the General Manager, Hotel Manager, Event Manager and wider leadership team
Support menu engineering, pricing decisions, and supplier negotiations
Ideal Candidate requirements
Proven experience as an Executive Head Chef or Head Chef in a high‑volume, high‑quality hotel environment
Strong culinary expertise with a passion for fresh, seasonal, and innovative cuisine
Excellent leadership skills with the ability to inspire, train, and develop a diverse team
Strong understanding of kitchen operations, cost control, and menu engineering
Comprehensive knowledge of HACCP, food safety standards, and compliance requirements
Ability to work under pressure while maintaining exceptional standards
Strong organisational and time‑management skills
Commercially aware with a focus on quality, efficiency, and guest satisfaction
Excellent communication and collaboration skills across departments
Professional, reliable, and committed to delivering an outstanding culinary experience
