Executive Chef Manager | Monday to Friday

A prestigious day school in London seeks an Executive Chef Manager to oversee the food production for approximately 600 students and staff. You will be responsible for creating seasonal menus, ensuring quality service, and maintaining standards in a fast-paced environment. Ideal candidates will have Head Chef experience and a recognized cooking qualification.

Qualifications:

• Experience as Head Chef in a fast-paced kitchen.
• Understanding of food safety and health regulations.
• Ability to create menus with fresh seasonal ingredients.

Responsibilities:

• Manage food production and ensure high presentation standards.
• Plan menus for nutritional value and customer expectations.
• Maintain hygiene and safety standards in kitchen operations.

Skills:

• Team working abilities.

Education:

• City & Guilds 706/1 & 2 or equivalent.
• Food hygiene certificate.

Contract: Full Time, Permanent

Salary: £50,000 per annum

Hours: 40 per week

A private day school for girls aged 11–18 located in the City of Westminster, London. Catering for about 600 students and teachers daily. We offer a core feeding of Breakfast AM & PM break, lunch and 6th Form café. There is also some hospitality at this location. It operates Monday to Friday and is Term Time only. This location benefits from great transport links.

We are looking for a talented Executive Chef Manager to join our team at one of our prestigious locations in London. You will have previous experience of working within a fast-paced kitchen at Head Chef level (ideally within either contract catering - B&I or Independent Education). You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus which YOU create! You will be creative and have the opportunity to showcase your skillset every day.

ROLE REQUIREMENTS (TASKS & RESPONSIBILITIES):

• To operate, monitor and control the Food Production and Service Production to ensure that the food is produced and presented to the highest possible standards, according to the stated Thomas Franks standards and all specified client requirements.
• Responsible for ensuring that the Thomas Franks Fresh Food standards are adhered to by all members of staff, making the best use of local, sustainably sourced and in-season produce at all times using the Company approved suppliers.
• Ensure that the menus are planned and devised for their nutritional value, making the best use of current food styles and customer expectations for daily service and any functions, hospitality or special events.
• Ensure the prompt service of all meals and service at all times to the company / clients standards.
• Restock and replenish stocks and consumables as required during service periods, pre-empt customer needs and achieve optimum customer service delivery.
• The Executive Head Chef must ensure that all production, storage and service areas and equipment are maintained in a hygienic and clean condition, demonstrating a thorough understanding of food safety and health and safety legislation on a daily basis.
• Practices are to be monitored and reviewed frequently to ensure standards are set and maintained effectively.
• Ensure that the preparation of all food for sale/service is prepared within exemplary standards of hygiene and food safety, ensuring that all members of subordinate members of staff adhere to these procedures on health, safety and hygiene at all times.
• Keep the Front of house informed of any food running out and pre-empt any delays in customer waiting.
• To assist in the preparation of planning menus, rotas, placing of orders.
• Ensure that the kitchen operates in line with current health & safety regulations.
• To attend meetings and training courses as required.

GENERAL RESPONSIBILITIES:

• Ensure attendance to all staff meetings as required.
• Ensure that all policies and procedural requirements of both legislation and company are adhered to in order to promote a professional and flexible approach at all times.
• To ensure personal presentation is of the highest standard at all times.
• Ensure all necessary checks are carried out in the service and associated areas for food temperatures.
• Carry out all reasonable requests of the management.

PERSON SPECIFICATION:

• Team working abilities, listening skills, the ability to work on own initiative, impeccable personal presentation, hygiene and behaviour to others, Food hygiene certificate preferred.
• The ability to be adaptable and be flexible as necessary.
• Reliable, honest and able to demonstrate an open attentive approach to customer service.
• Willingness to learn new skills and take some responsibility.
• Ability to demonstrate a good understanding and use of verbal English.
• Ability to demonstrate a good standard of written English and reading skills.
• Similar experience of customer and/or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guilds 706/1 & 2 or equivalent.

About us: Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.