Executive Chef

1 month ago

Bournemouth, Bournemouth, United Kingdom Aimbridge Hospitality Full time
Head Chef Opportunity at Aimbridge Hospitality

We're seeking an experienced and operationally driven Head Chef to join our team at The Holiday Inn, Bournemouth.

Aimbridge Hospitality EMEA is a division of the global Aimbridge Hospitality brand, overseeing over 1,600 hotels and resorts across the world. We work with big brands such as Hilton, Accor, Marriott, and IHG, as well as small independent hotels and everything in between.

What We Offer
  • Hotel discounts portfolio-wide – Staff rates and up to 50% discount on food & beverage and spa.
  • Wagestream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.
  • First-class leadership development opportunities.
  • 24/7 access to our employee assistance programme.
  • Career and lifestyle breaks – Allowing you to take time off for key life events.
  • Volunteer days – Up to two days per year to support a charity of your choice.
  • Starting salary above NMW.
A Day in the Life
  • As Head Chef, you will be responsible for overseeing and controlling smooth operations of a busy kitchen, with emphasis on quality and presentation and maximising every opportunity to ensure profit and cost margins are met and consistently kept in line with budget.
  • Whilst only managing a small but experienced culinary brigade at the hotel; recruitment, training, and development of the team is important to ensure we deliver exceptional service whilst maintaining strict controls of food safety/health & safety to ensure statutory compliance.
  • You will be Menu planning, cost, and budget controlling to ensure food cost is achieved.
  • As a figure head for Safety and hygiene: you'll utilise your knowledge of food allergens, safety regulations, sanitation practices, and hygiene standards and implement and enforce these practices in the kitchen to ensure the safety and well-being of both the guests and the staff.
Requirements

To be successful in this role, 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 will also have experience at this level or senior sous chef level and a successful track record of managing a kitchen team within a hotel or hospitality venue. You should also be able to display strong interpersonal management skills, with a proven track record developing high-performing teams.

The ideal candidate will also have previous experience working with a bar lounge menu and breakfast service.

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