**We are delighted to have been awarded AA SMALL HOTEL GROUP OF THE YEAR (2024-2025), as well as being place in the TOP 30 Best Places to Work in Hospitality**

Respectfully – we are not engaging agencies for this role

What you’ll be doing?

Working as Executive Chef, you will be the key driver in delivering a creative culinary experience to be proud of, across a multi outlet food operation.  Mallory Court has long since been recognised for it’s exceptional 3 rosette restaurant offering, and as we look to the future there will be a need to modernise and innovate around the restaurant concept in order to stay ahead of the market whilst staying authentic to our hotel style.

Equally as important, is the need to emulate that same innovation across the property when creating conference & events menu’s.  Having relaunched our second restaurant, Sencha in 2024, there will be the need to continue to evolve this offering with fresh, vibrant small plate options suitable for daytime spa guests and evening casual dining.

We are seeking a strong Executive Chef, with as much focus on people and kitchen management as culinary ability.  Our ideal candidate will have previous Executive Chef experience with in multi outlet properties gained within a similar size red star property, to 3 quality rosette standard food offering. 

 This role would be ideal for someone seeking a more modern approach to an Executive Chef role, who enjoys as much of the administration and organisation associated with running a kitchen, as much as being on the floor.  The focus of time will be in all aspects of the kitchen organisation and driving the food strategy alongside managing people, learning and development, menu costing, HACCP and maintenance.

We anticipate a 50/50 or 70/30 weighting towards kitchen management, combined with the ‘on the floor element’ with your brigade outside of these times and during holidays, working with the team to deliver an exceptional food offering. 

Culture will really be the key to the success of this repositioning, and with this in mind we’re looking for an Exec Chef capable of winning hearts and minds of not only their own brigade but the wider hotel team too.  You’ll be an incredible motivator, trainer, coach and manager of people, with the ability to get wider teams excited and engaged in our food offering. 

What you’ll need?

• Credible experience within a 3 rosette background, with proven ability in managing this alongside a secondary food operation whether this be events or a second restaurant;
• Strong kitchen management skills, including embracing technology and the important role it plays in today’s kitchen including purchasing, H&S, payroll, recruitment and engagement;
• A talent for driving quality and consistency and in turn increasing our food sales;
• Great financial knowledge (GPs, revenue, quality/portion control) and knowledge of the impact it has on the business and how to use it to our advantage
• A genuine passion for food and ethically sourced produce, with pride and creative flair in its delivery to the plate;
• To hold a brigades progression as paramount, and to be passionate about building, developing and maintaining a talented team;
• To have a fresh and relevant approach to people management, creating the very best working environment for both the brigade and developing strong relationships with the rest of the hotel team;
• To be comfortable taking a hands on role, leading from the front to motivate and get the best out of the team; 
• Willingness to support with marketing and promotional activities innovating around what we offer to support the hotels sales and marketing efforts. 
• Tech savvy to use the latest software in food ordering, rostering, health and safety and training;
• In-depth knowledge of Food Safety, Food Allergen and H&S best practises.
• Ability and proven results in managing food costs, payroll controls etc
• Experience of working within luxury hotel ‘collection’s’ where technology advancements and expectations are in place.

EHC are committed to  offering opportunities to those groups who may be under represented within our workforce – within our kitchen’s, we would particularly welcome the addition of a greater representation of female chef’s.

**We are delighted to have been awarded AA SMALL HOTEL GROUP OF THE YEAR (2024-2025), as well as being place in the TOP 30 Best Places to Work in Hospitality**

Respectfully – we are not engaging agencies for this role

What you’ll be doing?

Working as Executive Chef, you will be the key driver in delivering a creative culinary experience to be proud of, across a multi outlet food operation.  Mallory Court has long since been recognised for it’s exceptional 3 rosette restaurant offering, and as we look to the future there will be a need to modernise and innovate around the restaurant concept in order to stay ahead of the market whilst staying authentic to our hotel style.

Equally as important, is the need to emulate that same innovation across the property when creating conference & events menu’s.  Having relaunched our second restaurant, Sencha in 2024, there will be the need to continue to evolve this offering with fresh, vibrant small plate options suitable for daytime spa guests and evening casual dining.

We are seeking a strong Executive Chef, with as much focus on people and kitchen management as culinary ability.  Our ideal candidate will have previous Executive Chef experience with in multi outlet properties gained within a similar size red star property, to 3 quality rosette standard food offering. 

 This role would be ideal for someone seeking a more modern approach to an Executive Chef role, who enjoys as much of the administration and organisation associated with running a kitchen, as much as being on the floor.  The focus of time will be in all aspects of the kitchen organisation and driving the food strategy alongside managing people, learning and development, menu costing, HACCP and maintenance.

We anticipate a 50/50 or 70/30 weighting towards kitchen management, combined with the ‘on the floor element’ with your brigade outside of these times and during holidays, working with the team to deliver an exceptional food offering. 

Culture will really be the key to the success of this repositioning, and with this in mind we’re looking for an Exec Chef capable of winning hearts and minds of not only their own brigade but the wider hotel team too.  You’ll be an incredible motivator, trainer, coach and manager of people, with the ability to get wider teams excited and engaged in our food offering. 

What you’ll need?

• Credible experience within a 3 rosette background, with proven ability in managing this alongside a secondary food operation whether this be events or a second restaurant;
• Strong kitchen management skills, including embracing technology and the important role it plays in today’s kitchen including purchasing, H&S, payroll, recruitment and engagement;
• A talent for driving quality and consistency and in turn increasing our food sales;
• Great financial knowledge (GPs, revenue, quality/portion control) and knowledge of the impact it has on the business and how to use it to our advantage
• A genuine passion for food and ethically sourced produce, with pride and creative flair in its delivery to the plate;
• To hold a brigades progression as paramount, and to be passionate about building, developing and maintaining a talented team;
• To have a fresh and relevant approach to people management, creating the very best working environment for both the brigade and developing strong relationships with the rest of the hotel team;
• To be comfortable taking a hands on role, leading from the front to motivate and get the best out of the team; 
• Willingness to support with marketing and promotional activities innovating around what we offer to support the hotels sales and marketing efforts. 
• Tech savvy to use the latest software in food ordering, rostering, health and safety and training;
• In-depth knowledge of Food Safety, Food Allergen and H&S best practises.
• Ability and proven results in managing food costs, payroll controls etc
• Experience of working within luxury hotel ‘collection’s’ where technology advancements and expectations are in place.

EHC are committed to  offering opportunities to those groups who may be under represented within our workforce – within our kitchen’s, we would particularly welcome the addition of a greater representation of female chef’s.