We’re looking for an exceptional Head Chef to take charge of our kitchen at The Waterfront Southport Hotel.
Our landmark hotel features 131 beautifully designed bedrooms, a stunning main event space, and a variety of conference and meeting rooms. It is the go-to destination for everything from elegant weddings and VIP guest stays to corporate events and special celebrations.

We’re seeking a Head Chef who brings both culinary flair and proven leadership experience:

• Proven experience as a Head Chef.
• Strong leadership skills with the ability to motivate and inspire a team.
• Extensive knowledge of kitchen operations, culinary techniques, and food safety standards.
• Excellent communication skills to interact effectively with staff, management, and suppliers.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed

As Head Chef, you will not only showcase culinary expertise but also bring strong leadership and management skills to the role:

• Lead, train, and motivate the kitchen team, ensuring high performance and full compliance with all Health & Safety policies.
• Oversee kitchen finances, meeting KPIs through effective cost control, stock management, and food storage procedures.
• Ensure compliance with food safety regulations and maintain a clean, organised kitchen environment.
• Design and deliver creative menus that balance innovation, guest satisfaction, and profitability.
• Collaborate with senior management to provide amazing guest experiences.
• Monitor food quality, portion sizes, and presentation to meet and exceed customer expectations.
• Handle administrative tasks such as scheduling, ordering supplies, and maintaining accurate records.
• Lead by example, fostering a positive, professional, and motivated team culture.

Requirements

We’re seeking a Head Chef who brings both culinary flair and proven leadership experience:

• Proven experience as a Head Chef.
• Strong leadership skills with the ability to motivate and inspire a team.
• Extensive knowledge of kitchen operations, culinary techniques, and food safety standards.
• Excellent communication skills to interact effectively with staff, management, and suppliers.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.