Head Chef

Overview

Aloft Liverpool –

Job Title:

Head Chef

Reports To:

Hotel Manager

Job Purpose:

The Head Chef leads the kitchen team to deliver exceptional, high‑quality culinary experiences, overseeing all aspects of kitchen operations, including menu design, preparation, staff leadership, cost control, and safety compliance.

• Culinary Leadership:
  Lead and inspire the kitchen team; develop seasonal and innovative menus; maintain RBH culinary standards.
• Kitchen Operations:
  Oversee daily kitchen activities; manage stock control and inventory systems; schedule staff and coordinate with hotel departments.
• Cost & Waste Management:
  Maintain food cost targets; control portions and minimize food waste; complete forecasts and production reports.
• Health, Safety & Compliance:
  Ensure compliance with hygiene, HACCP, and safety regulations; conduct audits and maintain documentation.
• Team Development:
  Recruit, train, and mentor staff; conduct performance reviews and identify training needs.
• Guest
  
  Experience:
  
  Ensure all dishes meet quality expectations; respond to and encourage guest feedback.

Person Specification:

• Proven experience as Head Chef or Senior Sous Chef.
• Strong leadership and communication skills.
• Knowledge of food safety and allergen regulations.
• Financial acumen in cost and budget management.

• Formal culinary training.
• Familiarity with modern culinary trends.

• Flexible working arrangements (varies by hotel).
• Staff discounts, competitive salary/tronc.
• Birthday holiday, enhanced parental leave.
• Free meals on duty and wellbeing programmes.