Group Executive Chef in Banbury

To develop and lead the culinary team. To develop, create, implement, and maintain the agreed high standard and consistency of all food production, service, dishes, menus & tastings across all areas of the group in an effective, time efficient, hygienic, and profitable manner, ensuring customer service standards whilst ensuring best & safe practice and adherence to all legislation.

As a Team we are all expected to work daily with the same shared core set of values. Our Mission and Vision are what sets our standards and our beliefs. Trust, Respect & Teamwork is embodied by One House.

If you are reading this then it is expected and a given that you are a very talented chef. You are expected to keep up to date with culinary trends and influences in order to help keep the business relevant. You are able to translate trends into workable, replicable and profitable dishes and processes appropriate to our market. You are inspirational. You have a huge passion for food, and are able to inspire your team, creating a culture of excellence. You will be expected to create appropriate menus applicable and appropriate to various market sectors within a company appropriate style and to deadlines. The GEC will contribute strategically to the growth and evolution of the business through culinary innovation, operational scalability, concept development and support of new business opportunities.

You are expected to be a strong communicator in this role. The ability to communicate and delegate effectively up and down the chain of command and with clients as required is a vital part of the success of this role. To ensure you communicate company policy & standards to all Kitchen team and ensure it is understood & followed at all times. You are able to communicate effectively and appropriately at board level. You will communicate on all company platforms in a timely and appropriate manner. It is expected that you will have a high level and competence of IT skills. You will be part of the development and play a crucial role in the development of “Monty” our in house CRM system. It is expected that the GEC will be able to create and implement solutions and processes and deliver in house training as required.

Strong and effective leadership & people management is required for this role. You will lead, train, and develop your team to ensure the effective running of all areas of the Kitchen to facilitate all business demands to expected & agreed standards. It is expected that you will develop and review job specs with your team and hold regular 1:1 performance progress meetings. Ongoing training in all areas of food production, service and personal development is essential to create consistency and understanding. The creation, updating and modification of recipe & dish specs for all team to use on all dishes are essential training tools to ensure consistency and quality. External training assets and courses can be used and requested for various uses and will be subject to budgets. The recruitment & development of culinary team from apprentice level upwards, is seen as key; nurture & grow. The GEC will develop a sustainable culinary talent pipeline through recruitment, succession planning, apprenticeships and internal development pathways. The ethos and values of One House along with our Vision and Mission is what sets us apart as a business, these principles are how we achieve the standards we strive for. Your leadership and communication ensuring that the Culinary Team understand this messaging, adhere and work to these principles is essential to the success of your role and that of the company. Your presence and influence will need to be felt by the team at live events and in the various group kitchens. This element of leadership is key to the role, the maintenance and improvement of standards and business efficiencies.

It is essential that the Kitchen is run as a business and in a business-like manner. Many elements of commercial awareness will involve working closely with the Kitchen Manager, but all are ultimately the responsibility of the GEC. A strong understanding of the priorities of the business element that the kitchen represents is essential. The Kitchen is the engine House of our Business and the key to profitability. The GEC must consider the commercial elements and importance of all actions and decisions taken to ensure the effective running of the kitchen. The GEC will ensure the kitchen Team will all work with 'Finance First' (FF) our in-house financial management process. It is expected that the GEC will work effectively with the wider Team through One House to ensure best FF processes. The GEC is required to ensure the Kitchen is run in a time efficient and effective manner, ensuring the best use of the available Kitchen Team of Talent at all times. Forecasting flows of work, time and labour efficient production for the Kitchen Team is essential and a basic of the role. Produce regular operational and financial reporting for the exec team, whilst analysing financial performance and implementing corrective actions. Best purchasing practices, negotiated, implemented, and carried out to always ensure the best product price, for appropriate products to agreed and expected standards. Effective management of appropriate stock levels at all times. Working in conjunction with the kitchen manager, it is expected that as part of the process of creating spec sheets that dishes are fully costed. Gross profit margins need to be established, implemented and maintained.

All food handling practises, and food hygiene falls under the ultimate responsibility of the GEC. This is to be applicable to all/any kitchens at any venue/event, and any team members within any of our kitchens at any time, within The Kitchen & Co Group. Kitchen hygiene is of the highest importance to our business and that of our strategic partners and must be always prioritised. A 5 Star kitchen rating is the only acceptable rating for The Kitchen and Co in any outlet/establishment that we may operate. This 5 Star rating standard must always be achieved and maintained. The GEC holds responsibility for ensuring full compliance with allergen legislation, Natasha’s Law requirements, allergen communication procedures and ingredient traceability across all operations. It is the GEC’s responsibility to ensure the fabric of the Kitchen, and any equipment is to standard and appropriate maintenance is carried out as required. All food handling legislation must be adhered to and all appropriate and up to date paperwork and documentation in place at all times. Ensure all Kitchen Team are appropriately trained to Government legislation standards in safe food handling, and that we hold the appropriate up to date supporting documentation for all Kitchen team members. The GEC must ensure that all Kitchen Team members have appropriate safe handling training for all/any equipment that may require it and all supporting documentation is in place and always up to date. The GEC must ensure that any health & safety at work legislation applicable to the Kitchen and kitchen team is adhered to, training provided as appropriate, and all necessary documentation is in place and kept up to date. It is expected that you would utilise the roles of Head Chef and Senior Sous to help facilitate all of the above. The GEC must be able to liaise effectively with any/all food standards officials.

It is assumed that the Kitchen Logistics team recruitment, development, scheduling and operational efficiencies falls under the overall responsibility of the GEC. Conduct regular kitchen audits across all sites. Implement standard operating procedures. Ensure operational consistency group-wide.

As a senior member of our Team it is expected that the GEC would be involved from time to time as required in various promotional and marketing activities. This may include presentations, demonstrations, filming, client tastings etc. It is expected that the GEC will liaise directly from time to time as required with our Strategic Partners and clients.

Operates with a high level of independence. Takes full ownership of culinary and operational outcomes. Proactively identifies and solves problems.

Visible, approachable and decisive. Leads by example in all environments. Inspires confidence across teams and stakeholders.

Clear, consistent and structured communication across all levels. Ensures alignment between strategy, kitchen operations and execution.

Extensive senior-level culinary and hospitality leadership experience is essential. Multi-site hospitality or events experience is highly desirable. A highly talented and passionate culinary professional with exceptional operational standards. Professional, discreet and able to handle confidential information appropriately. Calm under pressure with strong crisis management and decision-making ability. A natural leader and exceptional communicator who inspires and develops teams. Commercially astute with strong financial awareness and operational understanding. Forward-thinking, solutions-driven and continuously looking to improve standards and efficiencies. Hands-on, resilient and able to thrive in a fast-paced hospitality environment. A strong collaborator who works effectively across departments and with strategic partners, clients and suppliers. Confident representing the business externally through client interaction, tastings, events and industry engagement. Passionate about food, hospitality and delivering exceptional guest experiences.