Head Chef - The Wolseley Hotel New York

Are you interested in a new challenge at Minor Hotels Europe & Americas?

REPORTS TO: Director of Restaurant and Bars and TWHG Leadership

DEPARTMENT: Culinary

LOCATION: The Wolseley Hotel NY

RESPONSIBLE FOR: All members of the culinary and kitchen teams

SALARY RANGE: $145K - $175K USD per year plus Incetive plan 

LIAISES WITH: All Restaurant & Bar Managers, All Chefs, Personnel & Development, Membership, Procurement, Finance, Events and key Heads of Department.

SUMMARY:

Responsible for leading all kitchen operations delivering exceptional, seasonally driven cuisine to the highest quality and presentation in line with brand guidelines and standards. Oversee menu development, cost control, hygiene compliance, and profitability.

Leads, trains, and motivates a high‑performing culinary team, working closely with senior management to enhance guest experience and brand reputation.

DUTIES / RESPONSIBILITIES

• Establish and uphold exceptional culinary quality standards that align with group brand positioning and bespoke guest experience.
• Develop, implement, and maintain clear kitchen operating policies and procedures that support consistency, efficiency, and excellence across all services.
• Collaborate with the TWHG London team to agree, review, and implement seasonal menu updates across all F&B outlets in line with brand standards, local sourcing, and market availability.
• Manage and control kitchen food margins, payroll and labour scheduling in line with approved budgets, ensuring optimal staffing levels for a luxury operation.
• Ensure continuous training of all kitchen staff, with a strong focus on precise portion control, refined presentation, and elevated service standards.
• Attend regular meetings with the Director of Food & Beverage to ensure alignment on business objectives, operational performance, and interdepartmental communication.
• Lead structured weekly meetings with Senior Chefs and Sous Chefs to ensure smooth kitchen operations, consistency of delivery, and timely resolution of issues.
• Maintain the highest standards of food safety, sanitation, and cleanliness in full compliance with NYC Department of Health, OSHA, and company requirements.
• Ensure all statutory notices, certifications, and compliance documentation are correctly displayed and that all culinary staff hold appropriate food safety and health & safety qualifications.
• Conduct daily inspections of all kitchen, production, and storage areas to monitor food quality, presentation, cleanliness, hygiene, and operational readiness in line with brand guidelines.
• Ensure all kitchen team members present themselves professionally, meeting regulatory standards while reinforcing the hotel’s luxury brand image.
• Oversee procurement to ensure all stocks areordered at the correct quantity, quality, and price, working closely with purchasing teams and approved vendors.
• Ensure all food and beverage products are stored securely and under optimal conditions to preserve quality, safety, and traceability.
• Review regular stock takes conducted by Sous Chefs, investigate variances promptly, and implement corrective actions where required.
• Maintain strict control of kitchen expenses, ensuring performance remains within budget without compromising quality or guest satisfaction.
• Partner with People & Development/HR to identify training needs within the kitchen brigade and implement targeted development programmes to address skill gaps.

MANAGING & LEADING THE TEAM:

• A successful kitchen is built on a culture of respect, accountability, communication, and continuous improvement. The Head Chef must operate in an environment where standards are clear, support is available, and the team works together towards common goals. By fostering trust, developing people, and recognising success, we create a positive culture that drives consistency, profitability, and an exceptional customer experience

• Ensure kitchen staffing levels are appropriate to operational standards and approved budgets, with any deviations agreed in advance.
• Manage kitchen rotas to achieve agreed manpower and productivity ratios in collaboration with the Director of Restaurant and Bars .
• Notify People & Development/HR of all kitchen vacancies and support internal and external recruitment efforts.
• Work closely with HR and recruitment partners to ensure vacancies are filled efficiently with suitably qualified candidates.
• Ensure all new hires complete a full company induction within one week of their start date.
• Conduct probationary reviews for all new employees at Junior Sous Chef level and above.
• Lead annual performance appraisals for Junior Sous Chefs and above, setting clear objectives and personalised development plans.
• Support Sous Chefs in completing regular appraisals for junior team members, identifying training needs and development opportunities.
• Ensure attendance records are maintained and submitted weekly to HR, addressing absenteeism promptly and in line with company procedures.
• Partner with People & Development/HR to ensure fair, consistent, and compliant disciplinary practices.
• Consult with HR immediately on any disciplinary, grievance, or employee relations matters prior to taking action.
• Foster high levels of morale, professionalism, and personal presentation throughout the kitchen team.
• Demonstrate a commitment to personal development and continuous improvement by contributing constructive ideas to enhance the operation.

MANAGING THE OPERATION:

• Communicate regularly with the Director of Restaurant and Bars  on the performance of the kitchen and culinary teams, including successes, challenges, risks, and support requirements.
• Manage all kitchen operations in line with approved budgets and headcount.
• Deliver agreed objectives within set timelines, monitored through self‑assessment and regular review meetings with the Director of Food & Beverage and People & Development/HR.
• Ensure full compliance with New York State Health & Safety and Food Safety regulations, as well as all company policies and standards.
• Protect profit margins through effective cost‑control systems, sales analysis, and production testing.
• Ensure all kitchen team members understand and consistently apply company policies and operating procedures.
• Prepare kitchen budgets, analyse P&L performance, review sales forecasts, and manage revenue controls.
• Prepare and present regular sales‑mix analysis to inform and support all menu planning and development discussions.
• Ensure appropriate senior chef representation at all required daily, weekly, and monthly operational meetings.

Please keep your profile up to date since the more information you provide, the better, and don´t forget that there are three requirements that you must fulfill to apply for an internal vacancy: 

- At least 1 year of experience in your current position.

- Your last Time For You should be at least a "Well Done".

- Inform your manager that you apply for a specific internal vacancy.