Executive Head Chef
Salary

£55,000 basic + bonus + gratuities (OTE £65,000)

East Yorkshire

We're looking for an experienced Executive Head Chef to lead a high-volume, fresh food kitchen within a busy premium inn and hotel.

This is a hands-on leadership role for an established Head Chef or Executive Chef with a proven track record of leading large kitchen teams, delivering exceptional food quality and driving commercial performance.

The business operates a busy restaurant, 38-bedroom hotel, breakfast service, events and seasonal menus.

This is not a first-time Head Chef opportunity.

We're looking for someone who thrives in volume while maintaining consistently high standards.

You will take full responsibility for all kitchen operations, leading a team of around 20 including 11 chefs and 9 kitchen assistants.

Key responsibilities include:

• Leading a high-volume fresh food kitchen during busy service periods.
• Managing, coaching and developing the kitchen brigade.
• Creating seasonal menus using fresh, locally sourced ingredients.
• Delivering consistent food quality across restaurant, breakfast and event operations.
• Managing GP, food cost, labour cost and kitchen budgets.
• Ordering, stock control, waste reduction and supplier management.
• Maintaining Food Safety, HACCP, allergen compliance and health & safety standards.
• Recruiting, training and succession planning for the kitchen team.
• Working closely with senior management to achieve financial and operational targets.
• Driving kitchen standards, efficiency and continuous improvement.

You'll have:

• At least 3 years' experience as a Head Chef or Executive Chef.
• Experience leading large kitchen teams within premium hospitality.
• Strong fresh food and from-scratch cooking experience.
• Experience in high-volume restaurant, hotel or gastro pub environments.
• Strong financial understanding including GP, food cost, labour control and stock management.
• Excellent leadership, coaching and communication skills.
• Experience delivering Rosette-standard food in a commercially focused operation.
• Level 3 Food Safety qualification or willingness to obtain it.

You'll be a visible leader who enjoys being on the pass, developing chefs and maintaining standards during demanding services.

• Premium inn with 38 bedrooms.
• Around 91% annual occupancy.
• Busy breakfast operation serving 50-60 covers daily.
• Restaurant regularly serving 70-90 covers, with significantly higher volumes during peak periods.
• Seasonal menus changing every couple of months.
• Fresh, traditional British food prepared to a high standard.
• Strong emphasis on consistency, quality and speed of service.
• Existing Head Chef has been promoted internally after eight successful years.

• £55,000 basic salary.
• Bonus scheme.
• Gratuities worth approximately £4,000 per year.
• 28 days holiday increasing with service.
• Health Cash Plan.
• Employee Assistance Programme.
• Enhanced maternity and paternity pay.
• Life assurance.
• High Street discounts.
• Discounted food, drink and accommodation across the group.
• Apprenticeship and development opportunities.
• Long service awards.
• Career progression within a growing hospitality business.
• Temporary accommodation may be available for relocation.

If you're an experienced Head Chef who enjoys leading from the front, developing teams and delivering exceptional fresh food in a fast-paced environment, we'd love to hear from you.