Executive Kitchen Manager

4 weeks ago

SouthendonSea, Southend-on-Sea, United Kingdom Aimbridge Hospitality Full time

About Us

Aimbridge Hospitality EMEA is a segment of the renowned Aimbridge Hospitality brand, managing a diverse portfolio of over 1,600 hotels and resorts globally. Our collaborations span from major brands like Hilton, Accor, Marriott, and IHG to charming independent establishments.

What We Offer

Joining the Aimbridge team grants you access to a comprehensive range of benefits, including:

  • Extensive hotel discounts across our portfolio – Staff rates and up to 50% off on food, beverages, and spa services.
  • Wagestream – Access up to 40% of your earned pay and set up automatic savings for your financial health.
  • 24/7 availability of our employee assistance program.
  • Career and lifestyle breaks – Time off for significant life events.
  • Volunteer days – Up to two days annually to support a charity of your choice.
  • Complimentary meals during shifts.
  • Paid breaks.
  • Competitive starting salary above the national minimum wage.
  • Flexible working arrangements.

A Day in the Role

As the Head Chef, you will oversee and enhance the efficient operation of a bustling kitchen, focusing on quality and presentation while maximizing opportunities to meet profit and cost margins in line with the budget. Your responsibilities will include menu planning, cost management, and budget control to achieve food cost targets. Additionally, you will play a crucial role in recruiting, training, and developing your team to ensure exceptional service while maintaining rigorous food safety and health & safety standards for compliance.

Located within a vibrant hospitality environment, you will be part of a dedicated team that understands that excellence does not always require relentless hours. Our establishment features modern accommodations, conference facilities, and a rooftop restaurant and bar.

What We Seek

The ideal candidate will possess qualifications such as City & Guilds 706/1 | 706/2 Catering, NVQ Level 3, or equivalent, along with Food Safety Level 2 or 3. You should have experience at this level or as a senior sous chef, with a proven history of effectively managing a kitchen team in a hotel or hospitality setting. Strong interpersonal skills and a track record of developing high-performing teams are essential for success in this role.

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