Executive Head Chef 

Hilton Hotels
Wembley, Greater London
Closing date
6 Jun 2022
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Executive Head Chef 

Whip up something amazing today


WELCOME TO A WORLD OF OPPORTUNITIES - What makes Hilton Wembley unique, is the sense of belonging and teamwork shared throughout all our departments. This hotel is the #choiceofchampions – one day we are busy looking after a family on vacation visiting London, the next day a world famous sports team or music artist. But every day we are busy creating lasting memories.



    Annual rate from 60,000 to 75,000 Chef whites provided and laundered 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) Guest Experience Day 1 night stay with breakfast per year Team Member Referral Program 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 Discounted Parking - £2 per day at Red Car Park Modern and inclusive Team Member’s areas

What will I be doing?

As Executive Head Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Head Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

    Lead of the kitchen brigade and ensure ongoing development of Team Members Identify an effective approach to succession planning Create menus that meet and exceed customers' needs and conform to brand standards Ensure the consistent production of high quality food through all hotel food outlets Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members Manage department operations, including budgeting, forecasting, resource planning, and waste management   Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Ensuring adequate resources are available according to business needs Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with hotel security, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with hotel objectives Manage food control systems are adhered to them  so margins are on target in a pro-active way Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends Be environmentally aware Ensure food wastage program is adhered to so that margins are on target Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
What are we looking for?

An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

    Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required Excellent leadership skills A creative approach to the production of high quality food A business focused approach to managing a hotel kitchen Excellent communication skills Ability to build relationships, internal and external, to the hotel and the Company Excellent planning and organizational skills Ability to multi-task and meet deadlines A current, valid, and relevant trade qualification (proof may be required)
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

    A certification in management Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

Want to know more about this job?

Contact Sandi directly in our Recruitment Team on Sandi.Mahlli@hilton.com



Hospitality Integrity Leadership Teamwork Ownership Now

The most recognized name in the industry, Hilton remains synonymous with the word “hotel.” From inaugural balls and Hollywood awards galas to business events and days to remember, Hilton is where the world makes history, closes the deal, toasts special occasions and gets away from it all.

Find out more about all our brands and hotels - Hilton Brands | Global Hospitality Company


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