Executive chef Work, Jobs in Ruislip, Gtl (with Salaries)

Group Executive Chef
Heard Soho —London
- £85,000 - £95,000 a year
- Full-time
- Fast casual restaurant
- Quality control
- Travel
- Annual leave
- Employee discount
Quick apply
8d
Executive Chef
Restaurant Associates —Woking
- Up to £64,000 a year
- Overtime
- Hospitality
- Management
- Continuous improvement
- Employee discount
Executive Chef Manager
Impact Food Group —London
- £55,000 a year
- Weekend availability
- Organisational skills
- Budgeting
- Leadership
- Annual leave
- Employee discount
Quick apply
4d
Head of Campus Culinary
CH&CO —London
- £59,000 a year
- Weekend availability
- Hospitality
- Continuous improvement
- Mentoring
- Employee assistance programme
- Employee discount
6d
Executive Chef
CH&CO —London
- £60,000 a year
- Monday to Friday
- Hospitality
- Management
- Inventory control
- Employee assistance programme
- Employee discount
11d
Executive Chef
BaxterStorey —London
- Day shift
- Management
- Cooking
- Recruiting
- Employee assistance programme
- Employee discount
Sous Chef
RH —London
- From £65,000 a year
- Weekend availability
- Hospitality
- Inventory control
- Cooking
- Employee discount
- Flexible schedule
Quick apply
Executive Head Chef
Cliveden House —Maidenhead
- Full-time
- Hotel
- Leadership
- Hotel experience
- Employee discount
Quick apply
Head Chef
Barrafina —London
- £71,179 - £78,297 a year
- Bar
- English
- Team management
- Annual leave
DEPUTY HOSPITALITY & EVENTS MANAGER
Houston & Hawkes —London
- £45,000 - £48,000 a year
- Full-time
- Hotel
- Leadership
- Employee assistance programme
Quick apply
10d
Executive Chef (British cuisine)
Aqua Restaurant Group —London
- Up to £140,000 a year
- Full-time
- Inventory control
- Cooking
- Mentoring
- Employee discount
Quick apply
Executive Chef
Four Seasons —West End
- Full-time
- Customer service
- Cooking
- English
- Employee discount
11d
Executive Sous Chef
Edyn —Canary Wharf
- £56,000 a year
- Full-time
- Recruiting
- Leadership
- Employee discount
Quick apply
Events and Private Dining Head Chef
The Dorchester —London
- Management
- Inventory control
- English
- Employee discount
- Referral programme
Development Chef
Bart & Taylor Collection —Covent Garden
- From £50,000 a year
- Full-time
- Management
- English
- Quality control
Quick apply
Pastry Sous Chef - Chocolatier
Makers —Brentford
- £42,000 - £55,000 a year
- Full-time
- Hotel
- Supervising experience
- Continuous improvement
- Free parking
- Store discount
Quick apply
3d
Executive Chef
Olive Dining —East London
- £45,000 a year
- Weekend availability
- Training & development
- Communication skills
- School
- Employee assistance programme
5d
Catering Supervisor
Ormiston Latimer Academy —London
- £33,868 - £35,372 a year
- Management
- Organisational skills
- Leadership
- Employee discount
Head Chef - Monday - Friday
BaxterStorey —London
- Up to £55,000 a year
- Monday to Friday
- Hospitality
- Culinary experience
- Mentoring
- Employee assistance programme
- Employee discount
4d
Kitchen Manager/Senior Sous chef
Carmel Queens Park —London
- £49,000 - £52,000 a year
- Full-time
- Bar
- Inventory control
- Team management
- Employee discount
Quick apply
5h

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Group Executive Chef

Heard Soho
London

Quick apply

Job details

Full-time
£85,000 - £95,000 a year
8 days ago

Benefits

Cycle to work scheme
Unlimited paid holidays
Annual leave
Discounted or free food
Employee discount

Qualifications

Succession planning
Kitchen staff training and mentoring
Operations management
Quick service & fast food restaurant experience
Procurement
Supply chain
Food safety and hygiene regulations
Food waste reduction
Quality assurance
HACCP
Plating
Quality control
Staff training
Kitchen team management
Operational strategy development
Contracts
Kitchen inventory control
Contract negotiation
Training & development
Chef experience
Food safety
Leadership
Internal quality assurance
Professional kitchen experience
Food service management
Rota coordination

Full job description

Group Executive Chef - Heard.
Burgers worth gathering for.

Heard. is a premium fast-casual smash burger concept from 2 Michelin-starred chef Jordan Bailey, born from a desire to take an everyday classic and make it quietly exceptional. We combine top-quality, thoughtfully sourced ingredients with the rigour and technique of the world’s best kitchens. No gimmicks, no shortcuts - just maximum flavour done right.

After a massive year touring the UK’s biggest events and launching our permanent homes in Borough and Soho, we are looking forward to our next chapter. With our third and fourth sites on the horizon, we are preparing the business for rapid scale, global expansion, and long-term franchise readiness.

To get us there, we are looking for a Group Executive Chef who thinks like a culinary director and operates like a systems engineer. You won't just be running kitchens; you will take full ownership of the "Heard Kitchen Engine" - building the operational infrastructure, standardising site execution, locking down commercial performance, and developing our future culinary leaders.

The Heard Package

Salary: £85,000 - £95,000 per year (depending on experience)
Holiday: Unlimited paid holiday. We trust you to manage your time, your team, and your results.

Benefits: Access to benefits platform from day one including 50% off food and drink in our sites, cycle to work scheme and high street discounts.
The Food: A monthly meal for you and four guests, on us.
Your Birthday off!

What You’ll Do

You will operate across four core responsibility pillars, bridging head office strategy with restaurant-level operational reality:

Talent & People Development

Build the Kitchen Leadership Bench: Identify, train, and develop internal talent, actively building our pipeline of future Head Chefs and Sous Chefs as the group expands.
Set the Cultural Tone: Set a cold-to-warm shift in kitchen energy - building a supportive, high-accountability environment where feedback is generous and BOH/FOH operate as one team.
Structured Onboarding: Design and launch structured kitchen training programmes so new hires hit our quality benchmarks quickly.

2. Quality, Standards & Global Scalability

Own the Heard Kitchen Playbook: Document, update, and enforce our cross-site standardisation - from prep methods and plating to equipment usage and comprehensive recipe specs, making the business “franchise-ready” and prepared for global expansion.
Taste Obsessively & Audit: Conduct regular quality audits and rotating tastings across all locations to catch slippage in quality, presentation, or portioning long before the guest does.
International Openings & Travel: Occasional International travel to lead site launches and conduct follow-up standards audits. You will work closely with location-dedicated Exec Chefs and Head Chefs who run those restaurants day-to-day, ensuring our global footprint maintains the exact same standard as our London homes.
EHO & Compliance Readiness: Drive flawless HACCP compliance, food safety, and hygiene standards, keeping every site audit-ready every single day.

3. Commercial Performance & Supplier Partnerships

Own the Kitchen P&L: Maintain daily/weekly control of Food COGS, waste streams, and site variance. Implement systems that protect gross margins without compromising product quality.
Supplier Relations & Timely Feedback: Build strong, accountable relationships with our supply chain network. Set clear receiving benchmarks, conduct routine vendor checks, and provide immediate, actionable feedback to suppliers to ensure material consistency and optimal commercial pricing.
Labour Efficiency: Partner with Head Chefs to build operational schedules that protect team well-being while hitting labour targets and shift-prep readiness.

4. Menu Implementation & Creative Synergy

Bridge Concept to Execution: Work side-by-side with our dedicated Development Chef. While they drive core R&D, your creative input and culinary ideas are very much welcomed and encouraged.
Feasibility & Rollouts: Ensure every new dish, special, or seasonal LTO can be executed flawlessly and consistently within the physical confines, equipment, and speed requirements of our kitchens. Coordinate seamless menu rollouts across sites - ensuring line readiness, stock availability, and full team training prior to launch day.

What You Bring

Multi-Site Culinary Leadership: Proven experience as an Executive Chef, Group Head Chef, or Operations Chef managing multiple high-volume, premium fast-casual or high-standard restaurants.
Systems & Operations Mindset: Obsessed with documentation, consistency, and building scalable frameworks that outlive any single individual.
Commercial Acumen: Deep fluency in kitchen P&Ls, food margin control, stock tracking systems, and supplier contract negotiations.
Flexibility for Travel: Willing and excited to travel internationally to oversee new country openings and support our local international culinary leaders.
Collaborative Spirit: The ability to work seamlessly with Head Office, site Head Chefs, and our Development Chef - combining operational precision with culinary creativity.

This is an opportunity to define the operational DNA of a high-growth food brand, not simply manage a group of restaurants. So, if you are a grounded culinary leader who takes systems and food seriously but leaves the stuffy formality at the door, we would love to hear from you.

INDMANAGE

Quick apply

Refine Your Search

executive chef jobs in ruislip, gtl

Group Executive Chef

Executive Chef

Executive Chef Manager

Head of Campus Culinary

Executive Chef

Executive Chef

Sous Chef

Executive Head Chef

Head Chef

DEPUTY HOSPITALITY & EVENTS MANAGER

Executive Chef (British cuisine)

Executive Chef

Executive Sous Chef

Events and Private Dining Head Chef

Development Chef

Pastry Sous Chef - Chocolatier

Executive Chef

Catering Supervisor

Head Chef - Monday - Friday

Kitchen Manager/Senior Sous chef

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