Head Chef
Department: Chefs & Kitchen
Employment Type: Permanent - Full Time
Location: Pomme d'Or Hotel
Description
The Pomme d’Or Hotel, a St Helier landmark, is looking for a strong and experienced Head Chef to lead our kitchen and oversee a large, varied and important food operation at the heart of the hotel.
This is a significant leadership role for a chef with excellent culinary ability, strong operational judgement and the presence to influence standards across the whole kitchen. We are looking for someone who can lead from the front, be hands on with the team, and bring consistency, structure and direction across a busy multi-outlet environment.
This role is about far more than one menu or one style of service. It requires someone who can maintain high standards across breakfast, restaurant service, lounge and bar food, functions, events and the wider needs of the hotel, while developing the team, improving the product and ensuring that their leadership is felt throughout the kitchen operation.
If you are the sort of chef who enjoys teaching, mentoring, setting standards and being present in all the important parts of the business, this could be an excellent opportunity.
About Us
For over 185 years, the Pomme d’Or Hotel has been a landmark in St Helier, blending business and leisure in style. With 143 contemporary rooms, two restaurants, versatile function spaces, and the island’s finest cocktail bar, the hotel is renowned for exceptional hospitality.
The kitchen at the Pomme d’Or supports a broad range of food operations and plays an important role in the guest experience and overall success of the hotel. We are seeking a Head Chef who can take ownership of that responsibility and lead the department with confidence, visibility and balance.
What You’ll Do
As Head Chef, you will take full ownership of the kitchen and play a central role in maintaining and developing the food operation across the hotel. Responsibilities include:
• Leading, organising and developing a sizeable kitchen team across different service areas
• Being a visible, hands-on presence in the kitchen and setting the tone through example, standards and daily leadership
• Overseeing food delivery across breakfast, restaurant service, lounge and bar food, functions, events and other hotel requirements
• Developing and refining menus in a way that is creative, commercially aware and appropriate to the operation
• Coaching, mentoring and developing chefs at different levels, helping to strengthen the team and raise standards over time
• Maintaining consistently high standards of food quality, presentation, cleanliness, organisation and food safety
• Managing food costs, purchasing, stock, staffing levels and kitchen controls in a disciplined and effective way
• Working closely with senior management to ensure the kitchen supports the wider needs and priorities of the hotel
• Introducing improvements in a sensible, well-judged and sustainable way
• Creating a positive, professional and supportive kitchen culture where expectations are clear and performance is actively developed
This is a hands-on senior leadership role for a chef whose presence will be felt everywhere and whose influence will help shape both the food and the people behind it.
Does this sound like you?
• You are an experienced senior chef with the ability to lead a large and varied kitchen operation
• You are genuinely hands on and lead from the front, not from the office
• You have the culinary skill and judgement to maintain quality while also understanding the practical needs of a busy operation
• You are confident working across a wide range of service styles, not just one focused menu
• You take pride in teaching, mentoring and developing others, and know how to improve a team through daily involvement
• You bring presence, control and consistency, and understand how important it is for standards to be felt across every part of the kitchen
• You are commercially aware and confident managing food cost, labour, stock and kitchen procedures
• You can balance creativity with structure, ensuring improvements are introduced in a practical and sustainable way
• You hold Food Safety Level 3, or an equivalent qualification
If you are a strong kitchen leader with excellent hands-on ability and the presence to make a difference across a broad and demanding operation, we would like to hear from you.
Why work at Seymour Hotels of Jersey
We are passionate about our work and believe it truly makes a difference. We strive to create magical memories not only for our guests and owners, but also for our colleagues. At the end of each day, we hope our team members have either learned something new or had a fun and enjoyable day.
What else is in it for you?
Memorable experiences Team Building and Fun (Summer Family BBQ, Annual Colleague Party, Colleague Bowling, Colleague Talent Show, Beach games and surfing lessons, Movie Nights, etc.)
Community Engagement and Giving Back (Participation in charity events, Jersey Marathon, car boot sales, beach clean-up, Green Team, etc.)
A great island lifestyle. Jersey enjoys unspoilt beaches, clean sea air and beautiful countryside. It is a safe and secure location with a good climate.
Financial Stability A competitive salary
Recognition schemes
Referral Scheme ‘Introduce a Star’ where you can earn extra money
We take part in the Visit Jersey Team Pass, offering free entry into local visitor attractions
Uniforms provided
Recognition and Career Development Employee social events
Internal transfer and promotion opportunities
In-house and external training and development with a strong focus on career progression and personal growth
Long Service Awards
Recognition schemes
Health and Wellbeing Support Free, delicious and nutritious meals on shift in our Employee Restaurant
Company sickness benefit scheme after 6 months
Free flu vaccination
24-hour Employee Assistance Programme through Hospitality Action
Spectrum Life wellbeing app
Access to Mental Health First Aiders
Eye test vouchers
Discount gym rates
Holiday entitlement
