Head Chef - Wolseley Hotel

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Date:
Sep 14, 2026

Location:

New York, US USA

Are you interested in a new challenge at
Minor Hotels Europe & Americas?

REPORTS TO:

Director of Restaurant and Bars and TWHG Leadership

DEPARTMENT:
Culinary

LOCATION:

The Wolseley Hotel NY

RESPONSIBLE FOR:

All members of the culinary and kitchen teams

SALARY RANGE:$145K - $175K USD per year plus Incetive plan

LIAISES WITH: All Restaurant & Bar Managers, All Chefs, Personnel & Development, Membership, Procurement, Finance, Events and key Heads of Department.

Responsible for leading all kitchen operations delivering exceptional, seasonally driven cuisine to the highest quality and presentation in line with brand guidelines and standards. Oversee menu development, cost control, hygiene compliance, and profitability.

Leads, trains, and motivates a high-performing culinary team, working closely with senior management to enhance guest experience and brand reputation.

• Establish and uphold exceptional culinary quality standards that align with group brand positioning and bespoke guest experience.
• Develop, implement, and maintain clear kitchen operating policies and procedures that support consistency, efficiency, and excellence across all services.
• Collaborate with the TWHG London team to agree, review, and implement seasonal menu updates across all F&B outlets in line with brand standards, local sourcing, and market availability.
• Manage and control kitchen food margins, payroll and labour scheduling in line with approved budgets, ensuring optimal staffing levels for a luxury operation.
• Ensure continuous training of all kitchen staff, with a strong focus on precise portion control, refined presentation, and elevated service standards.
• Attend regular meetings with the Director of Food & Beverage to ensure alignment on business objectives, operational performance, and interdepartmental communication.
• Lead structured weekly meetings with Senior Chefs and Sous Chefs to ensure smooth kitchen operations, consistency of delivery, and timely resolution of issues.
• Maintain the highest standards of food safety, sanitation, and cleanliness in full compliance with NYC Department of Health, OSHA, and company requirements.
• Ensure all statutory notices, certifications, and compliance documentation are correctly displayed and that all culinary staff hold appropriate food safety and health & safety qualifications.
• Conduct daily inspections of all kitchen, production, and storage areas to monitor food quality, presentation, cleanliness, hygiene, and operational readiness in line with brand guidelines.
• Ensure all kitchen team members present themselves professionally, meeting regulatory standards while reinforcing the hotel’s luxury brand image.
• Oversee procurement to ensure all stocks are ordered at the correct quantity, quality, and price, working closely with purchasing teams and approved vendors.
• Ensure all food and beverage products are stored securely and under optimal conditions to preserve quality, safety, and traceability.
• Review regular stock takes conducted by Sous Chefs, investigate variances promptly, and implement corrective actions where required.
• Maintain strict control of kitchen expenses, ensuring performance remains within budget without compromising quality or guest satisfaction.
• Partner with People & Development/HR to identify training needs within the kitchen brigade and implement targeted development programmes to address skill gaps.

• A successful kitchen is built on a culture of respect, accountability, communication, and continuous improvement. The Head Chef must operate in an environment where standards are clear, support is…