Executive Chef - London Event Catering. Up to £80,000

Executive Chef - London Event Catering. Up to £80,000 DOE

The Opportunity
We are recruiting an experienced Executive Chef for an established and growing London events and catering business delivering high-quality food and hospitality across weddings, corporate events, private functions, workplace catering and large-scale occasions.
The business is entering an exciting period of growth, with new contracts and expanded operations creating an opportunity for a senior culinary leader to take ownership of the overall food strategy and help shape the next stage of the business.
This is a senior leadership position with responsibility for the culinary direction of a diverse and growing operation.
The successful candidate will lead the food vision, strengthen the BOH operation, develop the senior chef team and ensure consistently exceptional food standards while delivering against commercial targets.
This is a hands-on leadership role, but the emphasis is on culinary strategy, people, standards and commercial performance, rather than simply running a single kitchen.
This is an excellent opportunity for a senior culinary professional to join a growing London catering and events business at an important stage of its development.
The successful Executive Chef will have significant scope to influence the food strategy, strengthen the BOH operation, develop the senior culinary team and build a modern, scalable and commercially successful food operation

Whats on Offer
Salary up to circa £80,000, depending on experience
45-hour working week
Predominantly MondayFriday, with occasional weekends, particularly during peak season from JulySeptember
Predominantly MondayFriday, occasional weekend work during peak wedding season
Private medical insurance
Employee Assistance Programme, including wellbeing and counselling support
Company bonus scheme
Professional training and development

Key Responsibilities
Culinary Leadership & Development
Take overall responsibility for the culinary direction of the business.
Review and develop the existing BOH operation, introducing improved systems, processes and working practices.
Keep the food proposition current, relevant and aligned with modern food trends.
Lead menu development across events, weddings, workplace catering and bespoke client requirements.
Develop new dishes, concepts and seasonal menus.
Lead and participate in client tastings, menu presentations and food development.
Encourage creativity and innovation across the culinary team.
Identify opportunities to develop new food propositions as the business continues to grow.

Operations & Food Quality
Ensure consistently high standards of food quality, presentation and execution.
Oversee food production from preparation through to packing, dispatch and event delivery.
Ensure all food is produced in accordance with HACCP, food safety and hygiene standards.
Develop robust kitchen systems to improve consistency, efficiency and productivity.
Review production methods and workflows, including high-volume and batch production.
Ensure the operation is properly prepared for events ranging from smaller functions through to large-scale occasions.
Maintain exceptional standards across all kitchens and food production areas.

Leadership & People
Lead and develop a senior culinary structure including three Sous Chefs.
Build, motivate and develop the wider kitchen team.
Provide clear direction, accountability and performance standards across the BOH operation.
Ensure the business has the appropriate staffing structure for day-to-day production and major events.
Lead culinary teams of up to 50 chefs during large events.
Develop training and progression opportunities for chefs at all levels.
Build a positive, professional and high-performing kitchen culture.

Commercial Management
Take ownership of kitchen financial performance alongside the senior management team.
Manage and control food costs, labour costs and wage budgets.
Ensure menus are appropriately costed and commercially viable.
Monitor GP performance and identify opportunities to improve margins.
Manage stock control, ordering, inventory and supplier relationships.
Reduce waste and improve production efficiency.
Ensure the kitchen operates within agreed budgets without compromising food quality.

Growth & New Business
Support the senior leadership team with the continued growth of the business.
Provide culinary input into new contracts, tenders and business opportunities.
Support the mobilisation and development of new catering contracts.
Help integrate and develop new food operations as the business expands.
Identify opportunities to share culinary talent, systems, products and ideas across the wider business.
Represent the culinary operation at client meetings, tastings and industry events where required.
Contribute to food competitions, industry activity and the continued development of the business.

The Ideal Candidate
We are looking for an experienced Executive Chef, Culinary Director or highly accomplished Head Chef ready to take responsibility for a broader, multi-faceted culinary operation.
You will ideally have experience within high-end events, contract catering, workplace catering, premium hospitality or a similar food-led environment.

You will need:
Proven experience leading sizeable culinary teams and senior chefs.
Experience managing multiple food operations, contracts or event environments.
Strong menu development and contemporary food knowledge.
Excellent understanding of food cost, labour cost, GP and kitchen finances.
Experience with high-volume production and large-scale events.
Strong knowledge of HACCP, food safety and kitchen compliance.
Experience with batch production and efficient kitchen workflows, including brat pan cookery.
Excellent organisational and time-management skills.
Strong communication and leadership abilities.
Confidence working with senior management, clients and suppliers.
A commercially minded approach without compromising culinary standards.
The ability to bring structure and accountability while encouraging creativity.
A genuine passion for developing people, food and the wider business.

Executive Chef - London Event Catering. Up to £80,000 DOE
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