Cluster Head Chef - Bournemouth

Cluster Head Chef
Three-Hotel Cluster | Bournemouth
JWR is recruiting an experienced Cluster Head Chef to oversee the kitchen operations across three distinctive hotels located within close proximity of one another in Bournemouth.
The portfolio includes a contemporary lifestyle hotel, an intimate boutique property and a larger full-service coastal hotel with restaurant, bar, spa, leisure and events facilities.
Working with the support of the Group Executive Chef, this is an excellent opportunity for a commercially astute and people-focused chef to lead multiple kitchen teams, strengthen standards and develop a consistent, high-quality food offering across the cluster.
The Package
Salary of £45,000-£50,000, depending on experience
Meals while on duty
Workplace pension
Life insurance
Employee benefits platform
Hotel and employee discounts
Personalised training and development
Team celebrations and social events
Support from an experienced Group Executive Chef
Genuine opportunities for career progression
The Role
As Cluster Head Chef, you will take responsibility for the day-to-day culinary performance of all three hotels, supporting the kitchen teams and ensuring consistently high standards across each property.
The operation includes restaurant dining, breakfast, bar food, private events, functions and hotel guest service. You will balance quality, creativity and commercial performance while adapting the food offer to suit the individual identity and customer base of each hotel.
Your responsibilities will include:
Leading and supporting the kitchen teams across three hotel properties
Working closely with the Group Executive Chef to deliver the wider culinary strategy
Maintaining consistent food quality, presentation and service standards
Developing menus that complement the style and market of each hotel
Overseeing breakfast, restaurant, bar, function and event food operations
Supporting Head Chefs, Sous Chefs and senior kitchen team members
Recruiting, training, coaching and developing kitchen employees
Creating succession plans and identifying future culinary talent
Monitoring food costs, margins, payroll and departmental expenditure
Managing purchasing, stock control, wastage and supplier relationships
Ensuring effective kitchen rotas and staffing levels across the cluster
Supporting the kitchens during periods of high demand, absence or major events
Ensuring full compliance with food hygiene, allergen, health and safety requirements
Maintaining strong kitchen cleanliness and food-safety standards
Introducing effective systems, procedures and operational controls
Working collaboratively with hotel managers and food and beverage teams
Using guest feedback and commercial results to improve the food offering
Identifying opportunities to increase revenue and improve profitability
Requirements
We are looking for a confident and adaptable senior chef who can provide leadership across several kitchens while remaining visible and operationally involved.
You will ideally have:
Previous experience as a Head Chef, Executive Head Chef or experienced multi-outlet Head Chef
A strong hotel, restaurant or hospitality background
Experience overseeing several food outlets or kitchen operations
The ability to lead and influence teams across multiple locations
Strong knowledge of food costs, margins, stock control and payroll
Experience delivering restaurant, breakfast and event food operations
Excellent food hygiene, allergen and health and safety knowledge
Strong menu-development and kitchen-management skills
A proven ability to recruit, train and retain talented chefs
A collaborative leadership style and excellent communication skills
The flexibility to work across all three Bournemouth properties
A hands-on approach and the ability to remain calm during busy services
You will be an organised and inspiring kitchen leader who can bring teams together, strengthen consistency and create food experiences that encourage guests to return.
This is a fantastic opportunity to influence the culinary direction of three established hotels while benefiting from the guidance and support of a Group Executive Chef.

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