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.

Key Responsibilities:

1. Culinary Leadership:
- Lead and inspire the kitchen team.
- Develop seasonal and innovative menus.
- Maintain RBH culinary standards.

2. Kitchen Operations:
- Oversee daily kitchen activities.
- Manage stock control and inventory systems.
- Schedule staff and coordinate with hotel departments.

3. Cost & Waste Management:
- Maintain food cost targets.
- Control portions and minimize food waste.
- Complete forecasts and production reports.

4. Health, Safety & Compliance:
- Ensure compliance with hygiene, HACCP, and safety regulations.
- Conduct audits and maintain documentation.

5. Team Development:
- Recruit, train, and mentor staff.
- Conduct performance reviews and identify training needs.

6. Guest Experience:
- Ensure all dishes meet quality expectations.
- Respond to and encourage guest feedback.

Person Specification:

Essential:
- 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.

Desirable:
- Formal culinary training.
- Familiarity with modern culinary trends.

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

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.

Key Responsibilities:

1. Culinary Leadership:
- Lead and inspire the kitchen team.
- Develop seasonal and innovative menus.
- Maintain RBH culinary standards.

2. Kitchen Operations:
- Oversee daily kitchen activities.
- Manage stock control and inventory systems.
- Schedule staff and coordinate with hotel departments.

3. Cost & Waste Management:
- Maintain food cost targets.
- Control portions and minimize food waste.
- Complete forecasts and production reports.

4. Health, Safety & Compliance:
- Ensure compliance with hygiene, HACCP, and safety regulations.
- Conduct audits and maintain documentation.

5. Team Development:
- Recruit, train, and mentor staff.
- Conduct performance reviews and identify training needs.

6. Guest Experience:
- Ensure all dishes meet quality expectations.
- Respond to and encourage guest feedback.

Person Specification:

Essential:
- 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.

Desirable:
- Formal culinary training.
- Familiarity with modern culinary trends.

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