Executive Chef

5 days ago

Sheffield, Sheffield, United Kingdom Leonardo Hotel Sheffield Full time
About the Role

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at Leonardo Hotel Sheffield. As a key member of our management team, you will be responsible for overseeing the day-to-day operations of the kitchen, ensuring that our guests receive an exceptional dining experience.

Key Responsibilities
  • Menu Development: Design and implement new menu concepts that showcase our hotel's culinary expertise and appeal to a wide range of tastes.
  • Team Leadership: Lead and motivate a team of chefs and kitchen staff to achieve high standards of quality, safety, and efficiency.
  • Cost Management: Manage kitchen costs, including food, labor, and supplies, to ensure profitability and minimize waste.
  • Quality Control: Maintain the highest standards of food quality, presentation, and service, ensuring that our guests receive an exceptional dining experience.
  • Compliance: Ensure that all kitchen operations comply with health and safety regulations, food safety standards, and company policies.
What We Offer
  • Competitive Salary: A competitive salary package that reflects your experience and qualifications.
  • Benefits: A range of benefits, including a bonus scheme, enhanced pension plan, and special rates on hotel rooms across the UK and Europe.
  • Professional Development: Opportunities for career advancement and professional development, including training programs and mentorship.
  • Recognition: Recognition and rewards for outstanding performance and contributions to the team.
Requirements
  • Experience: A minimum of 5 years of experience in a senior culinary role, preferably in a hotel or restaurant environment.
  • Qualifications: A culinary degree or equivalent qualification, and a strong understanding of food safety and health and safety regulations.
  • Skills: Excellent leadership and communication skills, with the ability to motivate and inspire a team of chefs and kitchen staff.
  • Knowledge: A strong understanding of menu development, cost management, and quality control, with the ability to apply this knowledge in a fast-paced kitchen environment.

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