Exec Head Chef, East Yorkshire. £55,000 basic + bonus + gratuities (OTE £65,000)
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.
The role:
You will take full responsibility for all kitchen operations, leading a team of around 20 including 11 chefs and 9 kitchen assistants.
• 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.