Overview
We are seeking a dynamic Group Executive Chef to lead culinary operations across multiple venues within our organisation. The ideal candidate will possess strong leadership qualities, extensive culinary expertise, and a passion for delivering exceptional food experiences. We are seeking a leader, not a manager, someone who can confidently divide their time between administrative functions and leading form the front with the team.
THIS IS NOT AN OFFICE BASED ROLE, PEN PUSHERS NEED NOT APPLY.
This role involves overseeing food production, managing kitchen teams, and ensuring the highest standards of food safety and quality are maintained at all times. The successful applicant will play a pivotal role in shaping our culinary offerings and maintaining our reputation for excellence.
Duties
- Lead and supervise multiple kitchen teams, from high end seasonal cookery to wedding and events catering. Ensuring efficient operations and high standards of food preparation and presentation.
- A strong knowledge of current restaurant and culinary trends to enable the business to stay ahead of the curve.
- Lead all aspects of food production, from menu development to ingredient sourcing, ensuring consistency and quality across all outlets
- Manage staff, provide training, and foster a positive team environment to optimise performance and morale
- Lead food safety regulations and maintain rigorous hygiene standards across multiple venues.
- Collaborate with management to develop innovative menus that reflect current culinary trends and customer preferences.
- Monitor inventory levels, control costs, and optimise utilisation of resources to maximise operational efficiency.
- Assist in the recruitment process for culinary staff and participate in ongoing professional development initiatives.
- Maintain excellent customer service standards by supporting serving staff during busy periods when necessary.
Experience
- Proven senior leadership experience within a high-volume hospitality venues.
- Extensive culinary experience with strong skills in food preparation, cooking, and presentation.
- A knowledge of bakery and patisserie would be advantageous.
- Demonstrable leadership capabilities with experience managing diverse kitchen teams across multiple venues.
- In depth knowledge in food safety practices and regulatory compliance within a professional kitchen setting.
- Previous restaurant or hospitality experience is highly essential, along with a comprehensive understanding of the industry’s best practices.
- Experience in menu creation, cost control, and inventory management is advantageous.
- Ability to work under pressure in fast-paced environments while maintaining attention to detail and high standards of quality.
- Leadership at the heart of everything you do, being comfortable at the head of your teams, coaching and developing from the front.
Pay: Up to £55,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- Gym membership
- On-site parking
Work Location: In person
