Head Chef

About the hotel

Harbour Hotel Brighton is a stunning seafront property occupying a prime position on the Brighton coast, part of Harbour Hotels — a celebrated collection of 14 boutique coastal and countryside hotels across southern England. With a vibrant restaurant and bar, luxury spa and beautifully designed rooms overlooking the sea, the hotel attracts a discerning clientele who expect exceptional food alongside a genuinely spirited and warm welcome. The culinary team is led by Executive Chef John Pollard, with a philosophy centred on quality ingredients, seasonal menus and genuine guest satisfaction.

The work

• • Lead and inspire the kitchen brigade to deliver consistently outstanding food across all outlets
• • Develop seasonal menus with a strong emphasis on fresh, quality ingredients and modern British technique
• • Oversee all food preparation, quality control and presentation throughout service
• • Manage kitchen labour, ordering and food cost controls in line with departmental budgets
• • Maintain the highest standards of food hygiene and kitchen safety at all times, including HACCP compliance
• • Mentor and develop junior kitchen staff, creating a culture of learning and professional pride
• • Collaborate with the hotel's F&B team on events, specials and promotional menus
• • Drive innovation in the menu to reflect changing seasons, guest feedback and culinary trends

This role is for you if…

• • You are a highly organised and energetic Head Chef with experience leading a kitchen in a high-volume quality restaurant or hotel
• • You are deeply passionate about fresh, seasonal food and bring genuine creativity to your menus
• • You are a natural leader who develops talent and creates a positive kitchen culture
• • You are commercially astute and understand the balance between quality and cost control
• • You thrive in a fast-paced coastal hospitality environment where no two days are the same

This role might not be for you if…

• • You prefer the stability of a smaller, quieter kitchen operation to the energy of a busy hotel restaurant
• • You are not comfortable taking full ownership of the kitchen and its P&L performance
• • You are not available to work across seven days including weekend and evening services