Executive Head Chef (HOT0CGG1)
Job Number: HOT0CGG1
Work Locations
Hilton St. George’s Park, Newborough Road, Needwood, Burton Upon Trent DE13 9PD
Hilton at St George’s Park is entering an exciting new era of culinary delivery, and we are seeking an inspiring, strategic and engaging Executive Head Chef to lead our kitchen operation.
We can offer you….
* Competitive annual salary
* Free and healthy meals when on duty
* Grow your Career !
* Personal Development programmes designed to support you at every step of your career
* A chance to make a difference through our Corporate Responsibility programmes – Find out what and how we are doing (https://cr.hilton.com)
* Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)
* High street discounts: with Perks at Work
* Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
* Discounted dental and health cover
* Free Parking
* Subsidised Taxi Scheme
* Guest Experience Day after successfully passing probation
* Modern and inclusive Team Member’s 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 the consistent production of high‑quality food across all hotel outlets, events and functions
* Demonstrate a robust understanding of elite nutrition and wellness
* Regularly review the hotels offerings in partnership with the Food & Beverage Director, FA nutrition community and Hilton’s Food and Drink team to reflect trends and guest feedback
* 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 our 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 as a high‑performing Sous Chef (In a large conference-based property) ready for the next step, within a high‑quality hotel or hospitality environment
* Strong leadership capability with the ability 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
* A relevant trade qualification (proof may be required)
* Management qualification or formal leadership training
* Competence with Microsoft Word, Excel and Outlook
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