Head Chef in Cheadle

Brightstar is an award-winning hospitality management company, with a proven track record in delivering excellence. Our motto is people, quality, profit, and it’s no accident that people come first. We know that great things come from great people! We are passionate about creating an environment where our employees can bring their A-game and be their best selves.

As Head Chef, you will lead the kitchen team in delivering an exceptional culinary experience that reflects both the Brightstar brand and the local character of the hotel. With full responsibility for food quality, safety, menu development, and kitchen operations, you’ll set the tone for excellence, innovation, and teamwork.

Brightstar’s values are at the heart of everything we do: Have Fun, Enjoy Your Work, Act with Integrity, Reach for More, and Take Care. As Head Chef, you’ll bring these values to life by inspiring your team, creating unforgettable dishes, and ensuring a culture of respect, high performance, and pride in every plate served.

Objectives of this role:

• Lead the kitchen in delivering exceptional dishes that exceed guest expectations.
• Develop seasonal, innovative menus that showcase fresh, locally sourced ingredients.
• Maintain the highest levels of food hygiene, safety, and compliance.
• Manage all kitchen operations, including staffing, stock, and supplier relationships.
• Foster a professional, motivated, and supportive kitchen culture.

Key Responsibilities

People

• Lead, coach, and develop the kitchen team to achieve high performance and consistency.
• Foster a positive and respectful kitchen culture that supports wellbeing and retention.
• Provide training and feedback to chefs at all levels to support career development.
• Collaborate with front-of-house, events, and hotel leadership teams.
• Champion Brightstar’s values across all areas of kitchen leadership.
• Ensure all team members understand and deliver the culinary vision.
• Support recruitment and succession planning within the kitchen team.

Quality

• Design and implement creative, seasonal menus aligned with the hotel’s identity.
• Ensure the consistent preparation and presentation of all dishes.
• Conduct regular quality control and tasting to maintain standards.
• Monitor portion control and plating accuracy.
• Implement and enforce all hygiene, food safety, and allergen protocols.
• Maintain a clean, efficient, and well-organised kitchen environment.
• Respond to guest feedback to improve dishes and dining experiences.

Profit

• Manage food costs through effective stock control and waste minimisation.
• Create menus that balance guest appeal and profitability.
• Monitor and work within kitchen budgets and margin targets.
• Oversee ordering, inventory, and supplier negotiations to ensure value and quality.
• Support upselling opportunities and collaboration with the F&B team.
• Drive efficiency in prep and service operations.
• Use systems and reporting tools to track performance and make informed decisions.

Responsible Business

• Ensure full compliance with all health & safety and food safety regulations.
• Maintain accurate documentation including HACCP records and cleaning schedules.
• Promote sustainable practices such as local sourcing, waste reduction, and energy efficiency.
• Role model safe and responsible use of equipment and ingredients.
• Support Brightstar’s ethical and environmental commitments through kitchen practices.
• Treat all team members, guests, and suppliers with fairness and respect.
• Maintain transparency and accountability in all areas of kitchen leadership.
• Comply with all company policies, procedures, and operational standards including any hotel-specific brand standards.
• Complete all E-learning and mandatory training within required timeframes.

Skills and Qualifications

• Exceptional culinary expertise with a flair for creative, high-quality food.
• Proven leadership and kitchen management experience.
• Deep understanding of food safety, allergen management, and HACCP.
• Strong organisational and problem-solving skills.
• Ability to perform under pressure while maintaining high standards.
• Excellent interpersonal and communication skills.
• Experience in cost control, budgeting, and supplier negotiation (preferred).
• Culinary degree or equivalent professional experience (preferred).
• Previous experience as a Head Chef or Executive Chef in a high-end kitchen (preferred).

The above responsibilities are intended to describe the general nature of the role and are not intended to be an exhaustive list.