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- Tasks: Lead a dynamic kitchen, focusing on quality, menu planning, and team development.
- Company: Join Aimbridge Hospitality, a global leader managing over 1,600 hotels and resorts.
- Benefits: Enjoy hotel discounts, Wagestream access, and volunteer days for your favourite charities.
- Why this job: Be part of a passionate team in a vibrant venue catering for large events.
- Qualifications: City & Guilds 706/1 | 706/2 or NVQ Level 3, plus Food Safety Level 2 or 3 required.
- Other info: Experience as a senior sous chef is essential for this exciting leadership role.
The predicted salary is between 36000 - 60000 £ per year.
Aimbridge Hospitality EMEA is a division of the global Aimbridge Hospitality brand, overseeing over 1,600 hotels and resorts worldwide. We collaborate with major brands such as Hilton, Accor, Marriott, and IHG, as well as with small independent hotels.
What is in it for you?
- Hotel discounts across the portfolio – staff rates and up to 50% discount on food & beverage and spa services.
- Wagestream – access to up to 40% of your earned pay in advance, with automatic savings options to support your financial wellbeing.
- 24/7 access to our employee assistance programme.
- Career and lifestyle breaks – take time off for key life events.
- Volunteer days – up to two days per year to support a charity of your choice.
A day in the life of… As Head Chef, you will oversee and develop the smooth operation of a busy kitchen, emphasizing quality and presentation, and maximizing opportunities to meet profit and cost margins in line with budget. Responsibilities include menu planning, cost and budget control to maintain food costs, as well as recruitment, training, and development of the team to ensure exceptional service while maintaining strict food safety and health & safety standards for statutory compliance. Based at the Mercure Hull Grange Park Hotel, you will be part of a passionate team at a busy conference and banqueting venue capable of catering for events of up to 500 guests.
What do we need from you?
The ideal candidate will hold City & Guilds 706/1 | 706/2 Catering, NVQ Level 3 or equivalent, as well as Food Safety Level 2 or 3. You should have experience at this level or as a senior sous chef, with a proven track record of managing a kitchen team within a hotel or hospitality environment. Strong interpersonal skills and experience in developing high-performing teams are essential.
Head Chef employer: Aimbridge Hospitality
Contact Detail:
Aimbridge Hospitality Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Head Chef
✨Tip Number 1
Network with professionals in the hospitality industry, especially those who have experience as Head Chefs or in similar roles. Attend culinary events, workshops, or local food festivals to make connections and learn about potential job openings.
✨Tip Number 2
Showcase your culinary skills by creating a portfolio of your best dishes. Consider sharing this on social media platforms or culinary blogs to attract attention from recruiters and demonstrate your expertise.
✨Tip Number 3
Research Aimbridge Hospitality and their specific hotels to understand their culinary style and customer base. Tailor your approach to highlight how your experience aligns with their values and operational needs.
✨Tip Number 4
Prepare for the interview by practising common questions related to kitchen management, team development, and menu planning. Be ready to discuss your previous experiences and how they can benefit the team at Mercure Hull Grange Park Hotel.
We think you need these skills to ace Head Chef
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in kitchen management, menu planning, and team development. Use specific examples from your previous roles to demonstrate your skills and achievements.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for culinary excellence and leadership. Mention your experience with food safety standards and how you can contribute to the success of the Aimbridge team.
Highlight Relevant Qualifications: Clearly list your qualifications such as City & Guilds 706/1 | 706/2 Catering and Food Safety Level 2 or 3. This will help the hiring team quickly see that you meet their requirements.
Showcase Team Development Skills: Emphasise your experience in recruiting, training, and developing kitchen teams. Provide examples of how you've successfully built high-performing teams in past roles.
How to prepare for a job interview at Aimbridge Hospitality
✨Showcase Your Culinary Expertise
Be prepared to discuss your culinary background in detail. Highlight specific dishes you've created, your approach to menu planning, and how you ensure quality and presentation in your kitchen.
✨Demonstrate Leadership Skills
As a Head Chef, you'll need to lead a team effectively. Share examples of how you've recruited, trained, and developed kitchen staff in the past, and how you foster a positive working environment.
✨Discuss Budget Management
Since managing food costs is crucial, be ready to talk about your experience with budget control. Provide examples of how you've maximised profit margins while maintaining high standards.
✨Emphasise Food Safety Knowledge
Food safety is paramount in any kitchen. Be sure to mention your qualifications, such as Food Safety Level 2 or 3, and discuss how you implement and maintain health and safety standards in your kitchen.
