Executive Head Chef

Job Brief

The following details are designed to give an overview of the senior role we are currently seeking to recruit.

The Vacancy

Executive Head Chef – Reporting to the General MgrUp to £50,000 per annum + Bonus potential £4k
5 days. Hours as required to fulfil responsibilities.20 days holiday rising to 25 days with service

8 lieu days for bank holidays

Private healthcare (optional)

Staff discount scheme

Annual bonus scheme agreed annually (to be agreed following probationary period)

The Team

10 Chefs + 4 Kitchen Porters

Scope of the Role

Full management and operation of all aspects of the kitchen;

  • Staffing – recruitment/rostering
  • Purchasing and food cost control
  • Menu/recipe development
  • Food hygiene management
  • Food standards/consistency
  • Wedding menu tastings with clients
  • Coaching, training and development of team
  • Achievement of positive Mystery Guest scores/comments
Offering Menus across the following areas;


  • 2 Rosette standard RG’s  Fine Dining Restaurant (90 covers)
  • Elements Brasserie (50 covers) + Elements Bar (30 covers)
  • Afternoon Tea (700 covers per week) and Room Service
  • A range of 4 private dining/function rooms ( catering for between 8-160 covers)

Our private facilities are used for Weddings (ceremonies as well as Wedding Breakfasts / Evening Buffets), Conferences and other functions.

Wedding business; 2019  110 weddings

Our Restaurant / Brasserie are open to non residents and are popular venues for our Spa guests (200 spa days per week) who join us for a range of inclusive packages.

The Candidate

  • Managed a team of 6+ chefs. Ability to manage and inspire a long standing team of dedicated chefs
  • Located locally for ease of completing shifts
  • Quality restaurant and banqueting experience in a similar style operation.
  • Experience of menu development away from the corporate brands.
  • Multi outlet experience on one site.
  • A passion for coaching, training and developing their team. (in the kitchen)
  • A smart and friendly disposition for guest liaison / Wedding tasting appointments.
  • Food hygiene management success.
  • Team player with internal customers.
  • Achievement of food cost targets.
  • Proven record of retention of any awards gained.
  • Proven record of stability in job roles.
  • Fine Dining and Brasserie experience in a quality hotel. (B/L/D operation).
  • Country House Hotel experience.
  • Managed similar size team (10 chefs + KPs)
  • Advanced/Intermediate Food Hygiene trained.



Tagged as: Rowhill Grange Hotel & Utopia Spa

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