Executive Chef – Casa Bianca Group
Location: South Wales – overseeing 5 Casa Bianca restaurants
Reporting to: Directors & Operations Manager
Role: Full-Time, Multi-Site Executive Chef
Role Overview
Casa Bianca Group is looking for an experienced, passionate and highly organised Executive Chef to take overall responsibility for the kitchen operations across our five Italian restaurants.
This is a senior, hands-on position. The Executive Chef will lead the Head Chefs at each location, maintain consistency across the group, control food costs, develop menus and ensure every dish leaving a Casa Bianca kitchen meets the same standard.
The successful candidate must be equally comfortable working on the pass during a busy service, training a Head Chef, reviewing food costs and developing new dishes.
Key ResponsibilitiesKitchen Leadership
- Oversee kitchen operations across all 5 Casa Bianca restaurants.
- Manage and support the Head Chef at each location.
- Regularly work from and visit every restaurant.
- Set clear expectations and hold Head Chefs accountable.
- Identify weaknesses within individual kitchens and implement improvement plans.
- Support recruitment, training and development of kitchen teams.
- Step into kitchens during busy periods or where additional leadership is required.
Food Quality & Consistency
- Ensure every Casa Bianca restaurant delivers the same high standard of food.
- Create and maintain standardised recipes, specifications and presentation guides.
- Carry out regular food and kitchen audits.
- Monitor portion sizes, presentation, taste and preparation.
- Ensure chefs follow agreed recipes rather than making unauthorised changes.
- Maintain the quality and authenticity expected from the Casa Bianca brand.
Menu Development
- Work with the Directors to develop and improve Casa Bianca menus.
- Create seasonal dishes, specials and new menu concepts.
- Regularly review existing dishes and remove or improve underperforming items.
- Conduct menu tastings before launches.
- Ensure new dishes can be consistently delivered across all five kitchens.
- Balance creativity with commercial viability.
Food Cost & GP
The Executive Chef will have direct responsibility for controlling food costs across the group.
Responsibilities include:
- Monitor food GP and food cost percentages by site.
- Cost every menu item accurately.
- Review portion sizes and specifications.
- Reduce unnecessary waste.
- Investigate excessive food costs or unusual stock variances.
- Work with Head Chefs to achieve agreed GP targets.
- Monitor supplier pricing and identify opportunities for savings.
- Ensure cost control never compromises the quality of the Casa Bianca product.
Stock & Purchasing
- Oversee kitchen ordering procedures.
- Ensure Head Chefs maintain appropriate stock levels.
- Reduce over-ordering and unnecessary stockholding.
- Monitor wastage and implement waste controls.
- Review supplier quality and pricing.
- Work with suppliers to negotiate better products and commercial terms where appropriate.
- Ensure stocktakes are completed accurately and on time.
Kitchen Staffing
- Support recruitment of Head Chefs, Sous Chefs and other kitchen positions.
- Build a strong pipeline of chefs across the group.
- Ensure kitchens are appropriately staffed for forecast sales.
- Monitor kitchen labour costs.
- Assist with Head Chef rotas where necessary.
- Develop talented chefs internally and create progression opportunities.
- Identify poor performance quickly and work with management to address it.
Training & Development
- Develop consistent kitchen training across Casa Bianca.
- Train chefs on recipes, presentation, portion control and preparation.
- Ensure new chefs are properly inducted before working independently.
- Develop Sous Chefs capable of progressing into Head Chef positions.
- Conduct regular chef meetings and training sessions.
Food Safety & Compliance
- Maintain excellent food hygiene standards across every kitchen.
- Ensure HACCP procedures are correctly followed.
- Ensure temperature checks and food safety records are completed properly.
- Maintain allergen controls and accurate allergen information.
- Ensure correct food storage, labelling and rotation procedures.
- Maintain excellent cleaning standards.
- Ensure kitchens are always prepared for Environmental Health inspections.
- Work towards maintaining the highest possible Food Hygiene Ratings across the group.
Kitchen Standards
The Executive Chef will regularly inspect:
- Food quality
- Presentation
- Portion control
- Kitchen cleanliness
- Fridge and freezer organisation
- Prep standards
- Food labelling
- Stock rotation
- Equipment condition
- Staff uniform and personal hygiene
- Compliance documentation
Issues identified during visits must be followed through until they are resolved.
Weekly Reporting
The Executive Chef will provide the Directors and Operations Manager with a weekly overview covering:
- Food GP / food cost
- Kitchen labour
- Stock and wastage
- Food quality
- Head Chef performance
- Staffing requirements
- Recruitment
- Supplier issues
- Compliance
- Equipment and maintenance
- Menu development
- Actions required at each restaurant
The role is about solving problems and improving kitchens, not simply reporting what is wrong.
What We’re Looking For
The successful candidate should have:
- Significant experience as an Executive Chef, Group Chef or experienced Head Chef.
- Strong Italian restaurant experience is highly desirable.
- Experience managing multiple kitchens is desirable.
- Excellent knowledge of food costing and GP management.
- Strong understanding of stock and waste control.
- Excellent food hygiene and allergen knowledge.
- Strong leadership skills.
- Ability to train and develop chefs.
- Excellent organisational skills.
- Ability to remain calm and lead during high-volume services.
- Commercial understanding alongside a genuine passion for food.
- Full UK driving licence and ability to travel between restaurants.
Key Performance Indicators
Performance will be measured against:
- Food quality and consistency
- Food GP / cost percentage
- Kitchen labour percentage
- Wastage
- Stock variance
- Customer food feedback
- Food Hygiene Ratings
- Kitchen audit results
- Head Chef performance
- Staff retention
- Menu performance
- Supplier costs
- Overall kitchen cleanliness and organisation
Working Pattern
This is a hands-on hospitality position, not an office-based Executive Chef role.
The Executive Chef will be expected to work across all five restaurants and be present during important services, weekends, menu launches and busy trading periods.
The position requires flexibility and the ability to respond when a restaurant needs additional kitchen leadership.
Overall Objective
To build five strong, consistent and profitable Casa Bianca kitchens that deliver excellent Italian food every service — regardless of which Casa Bianca restaurant the customer visits.
Pay: £40,000.00-£60,000.00 per year
Benefits:
- Company pension
- Employee discount
- Gym membership
- On-site parking
- Store discount
Work Location: In person
