Location: Maidstone / Reading
Position Summary: The Cluster Corporate Chef is responsible for leading and managing the culinary operations across multiple hotel or restaurant properties within the cluster. This role ensures consistent food quality, menu innovation, cost control, and adherence to brand standards while training and mentoring culinary teams. The Cluster Corporate Chef collaborates closely with Operations, Food & Beverage, and senior management to drive guest satisfaction and profitability.
Key Responsibilities
Culinary Leadership & Standards
Oversee and coordinate all culinary operations across assigned properties.
Ensure consistency in food presentation, taste, and quality in line with brand standards.
Conduct regular kitchen audits to monitor hygiene, food safety, and operational compliance.
Standardize recipes, portion sizes, and preparation methods across the cluster.
Menu Development & Innovation
Design, develop, and update menus reflecting market trends and guest preferences.
Introduce seasonal, local, and sustainable ingredients to enhance offerings.
Collaborate with F&B managers and property chefs on special events and promotions.
Financial & Cost Control
Monitor food costs, portion control, and wastage to maximize profitability.
Work with procurement teams to source high-quality products at competitive prices.
Review and approve supplier contracts within assigned cluster guidelines.
Team Development & Training
Mentor and develop Executive Chefs and kitchen teams across all properties.
Conduct training programs on culinary skills, food safety, and quality standards.
Support recruitment and succession planning for culinary leadership positions.
Guest Experience & Service Excellence
Engage with guests, VIPs, and stakeholders to gather feedback on F&B offerings.
Ensure consistent delivery of exceptional dining experiences.
Partner with marketing teams to support F&B campaigns and brand positioning.
Compliance & Safety
Ensure all kitchens comply with HACCP, health, safety, and sanitation standards.
Oversee kitchen maintenance, equipment, and facility upkeep.
Skills & Competencies
Strong leadership and multi-property management abilities
Creative flair with deep knowledge of global and local cuisines
Excellent organizational, time management, and planning skills
Strong financial acumen (food cost, budgeting, procurement)
Exceptional communication and interpersonal skills
Ability to inspire and train large, diverse culinary teams
Qualifications
Culinary degree/diploma from a recognized institution (advanced certifications preferred)
8–12 years of progressive culinary experience, including at least 3–5 years in an Executive Chef or multi-property/cluster leadership role
Proven expertise in menu design, large-scale operations, and cost management
Experience in luxury hotels, resorts, or high-volume restaurants preferred
Flexibility to travel frequently across properties within the cluster