Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Role Overview:
The Executive Chef will lead all culinary operations for one of our clients overseeing multiple venues to ensure high standards in food quality kitchen efficiency and staff performance. This role requires a seasoned culinary professional who can manage menu innovation streamline kitchen operations and uphold compliance with all health and safety regulations aligning with the clients brand and expectations.
January 2025 Start Date
Key Responsibilities
1. Menu Development and Culinary Innovation
- Design develop and update menus that reflect current food trends and align with the clients culinary vision.
- Implement seasonal menus and food promotions to enhance customer experience and drive revenue.
2. Procurement and Cost Management
- Work closely with internal stakeholders in the selection and procurement of ingredients to ensure optimal quality and costeffectiveness.
- Oversee stock management and monitor Gross Profit Margins to achieve financial targets.
3. Kitchen Staffing and Leadership
- Manage hiring training appraisals and if necessary termination of kitchen staff across all locations.
- Develop staff through mentoring skill development and training to ensure a high standard of culinary expertise.
4. Operational Excellence and Compliance
- Ensure each kitchen operates efficiently and meets daily sales demands with consistent high standards of food quality.
- Guarantee compliance with all regulatory and safety requirements including HSE HACCP and HMS.
5. Roster and Wage Management
- Oversee the creation of staff rosters and ensure wage approvals align with budgetary requirements.
- Monitor and manage wage costs effectively adjusting staffing as necessary to maintain productivity and cost control.
6. System Development and Implementation
- Develop and implement operational systems that ensure consistent performance and reliability across all kitchen operations.
- Monitor these systems regularly to identify areas for improvement and ensure they meet the clients expectations.
Required Skills and Experience
- Proven experience as an Executive Chef or similar senior culinary role in multisite operations.
- Strong understanding of financial management including GP margins budgeting and stock control.
- Exceptional knowledge of culinary techniques food safety standards and regulatory compliance.
- Strong leadership organizational and communication skills to manage and develop diverse kitchen teams.
- Ability to innovate with menus while maintaining alignment with the clients brand and vision.
Employment Type
Full Time
Company Industry
Key Skills
- Culinary Experience
- Restaurant Experience
- Kitchen Management Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Management Experience
- Cooking
- Cost Control
- Menu Planning
- Sanitation
- Leadership Experience
