Executive Chef

We are seeking an experienced and innovative Executive Chef to oversee all aspects of kitchen operations across our managed houses. Our Executive Chef will work with our Operations Director to ensure seamless coordination between front and back of house operations. The successful candidate will be responsible for staff recruitment and training, menu development and rationalization, supplier negotiations, implementation of automated dry stock controls, and ensuring the highest standards of food hygiene and safety, including accurate allergy information. This role is pivotal in delivering exceptional culinary experiences to our customers and driving the success of our food and beverage operations. 

• Recruitment and Training
• Menu Development and Rationalization
• Supplier Relations and Cost Management
• Food Hygiene and Safety Compliance
• Implementation of Automated Dry Stock Controls

• Proven experience as an Executive Chef or in a similar leadership role.
• Strong background in staff management, including recruitment, training, and performance evaluation.
• Demonstrated expertise in menu development and cost control.
• In-depth knowledge of food safety regulations and best practices.
• Experience in negotiating with suppliers and managing vendor relationships.
• Familiarity with inventory management systems and the implementation of automated controls.
• Excellent leadership, communication, and organizational skills.
• Culinary degree or equivalent professional qualifications. 
• Creative and innovative approach to culinary arts.
• Strong analytical skills for menu performance evaluation and cost management.
• Ability to work under pressure and manage multiple projects simultaneously.
• Commitment to maintaining high standards of food quality and presentation.
• Proficiency in using Zonal EPOS and Microsoft Office Suite.

• 40 hours per week
• Fixed term, full time role
• Competitive salary and bonus
• Benefits