At a Glance
- Tasks: Lead a dynamic kitchen team and create exceptional culinary experiences across multiple outlets.
- Company: Join Oak View Group, a leader in revolutionising live events and hospitality.
- Benefits: Enjoy competitive salary, private healthcare, gym discounts, and ongoing career development.
- Other info: Be part of a diverse team committed to innovation and excellence in hospitality.
- Why this job: Make your mark in Nottingham's iconic venue and inspire the next generation of chefs.
- Qualifications: Proven experience in leading large kitchen operations and a passion for food and people.
The predicted salary is between 50000 - 65000 £ per year.
Oak View Group is reinventing the way the world comes together. Driven by a passion to revolutionise the live events industry with dynamic thinking and an unshakeable dedication to those we serve, OVG turns up the volume on what makes life extraordinary.
About the Venue: The Island Quarter has already become an iconic canal-side destination for Nottingham, boasting three storeys of restaurants, bars, and events space. From casual all-day dining, drinks and entertainment at Binks Yard with its expansive outdoor terrace, stage and screen built for live performances and sports screening, to refined dining at the Cleaver & Wake restaurant and bar using the very best ingredients from across the British Isles, this multi-purpose venue is truly one of a kind.
We're looking for an Executive Head Chef to take full culinary ownership of a complex, multi-outlet operation and lead a brigade of over 30 kitchen professionals. You'll lead the Head Chefs across each outlet through empowerment, coaching, and genuine day-to-day presence - not from an office, but from the pass. You'll set the tone, the standards, and the culture of the kitchen across every part of the site, while staying commercially sharp and strategically engaged.
That means you'll need to be adaptable, entrepreneurial, and comfortable building things as you go - working through complexity rather than waiting for it to resolve itself. There are multiple stakeholders across the site and central OVG support teams to align with.
- Taking full culinary leadership of the site - setting menus, standards and direction across all four outlets in line with the venue's commercial and brand objectives.
- Leading and inspiring a brigade of 30+ kitchen professionals, with Head Chefs reporting into you across the operation.
- Coaching and developing Head Chefs through empowerment, regular feedback, and genuine investment in their growth.
- Mentoring junior and emerging talent - nurturing the next generation of chefs within the team.
- Owning food cost management, GP performance, supplier relationships, procurement, and kitchen efficiency across all outlets.
- Aligning with OVG's central culinary and operational support teams, contributing to wider group initiatives and sharing best practice.
- Driving community engagement - building relationships with local suppliers, culinary colleges, apprenticeship programmes, and industry bodies.
- Maintaining full compliance across food safety, allergen management, HACCP, and health & safety in all kitchen environments.
What we're looking for: You'll be an experienced senior chef who has led large, complex kitchen operations - ideally across multiple outlets or in a high-volume venue, hotel, or stadium environment. What matters as much as your CV is your character: the best candidate for this role is hungry, present, and genuinely passionate about food, people, and building something great.
- Proven experience as an Executive Head Chef, Executive Chef or Senior Head Chef across a multi-outlet or large-scale operation.
- Demonstrable experience managing brigades of 20+ and developing kitchen leadership teams.
- Strong commercial acumen - you understand GP, food cost, labour, and how culinary decisions drive business performance.
- A coaching and empowerment style of leadership - you build people up rather than just directing them.
- Experience across varied formats - fine dining, events catering, and high-volume covers - is a distinct advantage.
- Confident engaging with multiple stakeholders, senior leadership, and support functions across a complex organisation.
- Strong community and industry instincts - keen to engage with local suppliers, colleges, and the broader culinary ecosystem.
- Full working knowledge of food safety legislation, allergen compliance, and HACCP.
Nottingham's best mixed-use venue, operated by one of the most forward-thinking companies in live entertainment and hospitality, looking for someone to define what its culinary offering can be. Salary, benefits and package are competitive and will be discussed at interview. Excellent benefits including private healthcare, corporate gym discount, F&B discount, multiple training and development programmes, cross exposure to our growing portfolio of venues, restaurants and events in the UK and beyond, ongoing career progression and more!
Our Inclusion Commitments: OVG is for everyone. Diversity drives innovation, strengthens our people, improves our service, and raises our excellence. If you need any additional support or adjustments with your application, let us know and we will work with you to ensure you have everything you need.
Hotel Executive Head Chef in Nottingham employer: leisurejobs
Oak View Group is an exceptional employer, offering a vibrant work culture that prioritises innovation and community engagement. As the Executive Head Chef at The Island Quarter in Nottingham, you'll enjoy competitive benefits including private healthcare and extensive training programmes, while leading a passionate team in a dynamic, multi-outlet environment. With a commitment to employee growth and a focus on culinary excellence, OVG provides a unique opportunity to shape the future of hospitality in a truly iconic venue.
StudySmarter Expert Advice🤫
We think this is how you could land Hotel Executive Head Chef in Nottingham
✨Tip Number 1
Network like a pro! Get out there and connect with industry folks at events or online. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show up in person! If you can, visit the venue and introduce yourself. A friendly face can make a lasting impression, and it shows you're genuinely interested in the role.
✨Tip Number 3
Be ready to showcase your skills! Prepare a few signature dishes or ideas that align with the venue's style. This way, you can demonstrate your culinary vision and passion during interviews.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets seen by the right people. Plus, you’ll be part of a forward-thinking team that values innovation and creativity.
We think you need these skills to ace Hotel Executive Head Chef in Nottingham
Some tips for your application 🫡
Show Your Passion for Food:When writing your application, let your love for food and culinary creativity shine through. We want to see your personality and what drives you in the kitchen, so don’t hold back!
Tailor Your CV:Make sure your CV reflects your experience in leading large kitchen teams and managing multiple outlets. Highlight specific achievements that demonstrate your commercial acumen and leadership style, as we’re looking for someone who can inspire and empower.
Be Clear and Concise:Keep your application straightforward and to the point. Use clear language to describe your experiences and skills, making it easy for us to see why you’d be a great fit for the Executive Head Chef role.
Apply Through Our Website:We encourage you to apply directly through our website. It’s the best way for us to receive your application and ensures you’re considered for this exciting opportunity at The Island Quarter!
How to prepare for a job interview at leisurejobs
✨Know Your Culinary Vision
Before the interview, think about your culinary philosophy and how it aligns with the venue's brand. Be ready to discuss how you would set menus and standards that reflect both your style and the expectations of the venue.
✨Showcase Your Leadership Skills
Prepare examples of how you've successfully led large kitchen teams in the past. Highlight your coaching and empowerment style, and be ready to discuss how you develop talent within your brigade.
✨Understand the Business Side
Brush up on your knowledge of food cost management and GP performance. Be prepared to discuss how your culinary decisions can drive business performance and align with the venue's commercial objectives.
✨Engage with the Community
Think about how you can build relationships with local suppliers and culinary colleges. Be ready to share ideas on how you would drive community engagement and contribute to the broader culinary ecosystem.
