Hilton at St George’s Park is seeking an Executive Head Chef to lead the kitchen operation. The role is based in Staffordshire, just outside Burton upon Trent, and involves overseeing culinary activities across the hotel’s outlets.
The Executive Head Chef will be fully accountable for the overall culinary direction, quality, and performance of the hotel’s kitchen. The position requires strong people leadership, commercial acumen, and hands‑on culinary expertise.
Benefits
* Competitive annual salary
* Free and healthy meals when on duty
* Personal development programmes
* Corporate Responsibility programme participation
* Team Member Travel Program: discounted hotel nights and 50 % off food and beverages
* Team Member Referral Program
* High street discounts with Perks at Work
* Holiday entitlement: 28 days including bank holidays, increasing to up to 33 days
* Discounted dental and health cover
* Free parking
* Subsidised taxi scheme
* Guest Experience Day after successful probation
* Modern and inclusive team member areas
Key Responsibilities
Culinary Leadership & Quality
* Provide clear leadership to the kitchen brigade, driving engagement, development, and succession planning.
* Deliver creative, market‑relevant menus that meet guest expectations and align with Hilton brand standards.
* Ensure consistent production of high‑quality food across all hotel outlets, events, and functions.
* Demonstrate a robust understanding of elite nutrition and wellness.
* Regularly review hotel offerings in partnership with the Food & Beverage Director, the nutrition community, and Hilton’s Food and Drink team to reflect trends and guest feedback.
Operational & Financial Management
* Oversee all aspects of kitchen operations, including planning, forecasting, budgeting, and resource management.
* Maintain robust food control and waste management systems to protect margins without compromising quality and support ESG goals.
* Manage departmental financial performance in line with hotel objectives and targets.
* Ensure staffing levels and rota planning meet business demands and comply with local legislation.
People Management & Development
* Recruit, train, coach, and develop the kitchen team to build a strong, capable, and motivated workforce.
* Address performance, conduct, and capability matters fairly and promptly in line with company policies.
* Ensure team members are fully informed on menus, promotions, events, and standards.
* Lead regular team communication meetings to support engagement and alignment.
Compliance, Safety & Sustainability
* Ensure full compliance with all food safety, allergen management, health and safety, hygiene, security, and fire regulations.
* Proactively manage maintenance, cleanliness, and hazard reporting within kitchen areas.
* Promote environmentally responsible working practices and minimise food waste.
* Build positive working relationships with suppliers, contractors, and internal stakeholders.
What We’re Looking For
* Proven experience as a Head Chef or high‑performing Sous Chef in a large conference‑based property or high‑quality hotel.
* Strong leadership capability to inspire, develop, and retain talented teams.
* A creative, quality‑driven approach to food production.
* Solid commercial awareness and experience managing kitchen finances.
* Excellent communication, organisation, and stakeholder management skills.
* Ability to prioritise effectively, manage multiple demands, and meet deadlines.
* Relevant trade qualification (proof may be required).
Desirable
* Management qualification or formal leadership training.
* Competence with Microsoft Word, Excel, and Outlook.
Location
Hilton St. George’s Park, Staffordshire, England.
Schedule
Full‑time
Brand
Hilton Hotels & Resorts
Job Category
Culinary
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