Head Chef

About the role

The Pomme d’Or Hotel in St Helier is seeking an experienced Head Chef to lead its large, multi‑outlet kitchen operation. This senior leadership role requires hands‑on involvement, high culinary standards, and the ability to influence the entire food service across the hotel.

Key responsibilities

• Lead, organise and develop a sizeable kitchen team across breakfast, restaurant, lounge, bar, functions and events.
• Maintain high standards of food quality, presentation, cleanliness and food safety.
• Develop and refine creative, commercially aware menus for all service areas.
• Manage food costs, purchasing, stock, staffing levels and kitchen controls.
• Work closely with senior hotel management to align kitchen operations with overall hotel priorities.

Required profile

• Senior chef with proven ability to lead a large, varied kitchen operation.
• Hands‑on leader who works from the front line rather than an office.
• Strong culinary skill and judgement, capable of maintaining quality in a busy environment.
• Passionate about teaching, mentoring and developing kitchen staff.
• Commercially aware with experience managing food cost, labour and stock.
• Holder of Food Safety Level 3 or equivalent qualification.

Required skills

• Food safety and hygiene compliance (Food Safety Level 3).

What we offer

• Competitive salary and live‑in accommodation at a subsidised rate.
• Employee benefits including meals on shift, health and wellbeing support, gym discounts and free flu vaccination.
• Team building events, community engagement activities and a vibrant island lifestyle.
• Career development opportunities with in‑house and external training.