Executive Chef in Sheffield

UNICUS is a wholly owned subsidiary of The University of Sheffield, operating a number of distinct commercial services, including a thriving delivered hospitality business serving the internal and external market, conference and hospitality venues, two hotels, eight cafes, a University pub, two bars and a village store within the University campus. UNICUS operates alongside University services provided by the department of Accommodation and Commercial Services (ACS) with a combined commercial income of £8m.

An Executive Chef is required to manage the Unicus hospitality business, with responsibility for the Central Campus and Residences conference, event and delivered catering business, and supporting the wider hotels and retail business. Reporting directly to the Head of Hospitality and Hotels, the Executive Chef will lead, develop and inspire the Production Team, with responsibility for driving operational consistency, exceptional quality and offering innovative products, developing workable practices for all operating areas, with the principal aim of gaining efficiency, creating a high-quality customer experience and optimising revenue for the Unicus Commercial business.

Main Duties and Responsibilities:

• Effectively lead Food Production Team
• Lead the Production team with a hands-on leadership style, setting the examples and ensuring that the Unicus values and behaviours are embedded into the team culture.
• Foster a collaborative and respectful working relationship between the kitchen (production) and front-of-house teams.
• Establish clear objectives for the production team, conducting structured inductions, regular one-to-one meetings, and performance development reviews.
• Support and empower team members to reach their full potential through effective communication, appropriate resource allocation, and strong operational leadership.
• Inspire and motivate kitchen staff to consistently deliver high-quality food and service standards.
• Manage all back-of-house operations, including kitchen production, stores, packing, delivery of hospitality to multiple venues across campus & the city, waste management.
• Ensure consistency and excellence in food production, maintaining high standards of quality across all menus and service periods.
• Develop, document, and regularly review standardised recipes and production specifications for all dishes.
• Plan and deliver innovative, seasonal menu cycles tailored to the needs of the University population and external delivered catering and event market.
• Monitor and control food waste in line with agreed targets.
• Take full accountability for the procurement process, including ordering, receiving, storage, and appropriate allocation of all food ingredients and supplies.
• Champion the use of locally and seasonally sourced ingredients wherever possible.
• Implement and maintain effective stock rotation procedures to minimise waste, reduce spoilage, and ensure product freshness.
• Monitor and manage all operational costs in line with agreed budgets.
• Analyse monthly financial performance data, taking timely and informed action to maximise revenue, control costs, and drive overall profitability.
• Monitor competitor activity and external service providers to understand market trends.
• Lead the scheduled review and update of the Food Safety Codes of Practice.
• Ensure all staff are fully trained, informed, and compliant with Food Safety Codes of Practice and The University's Health & Safety Policies.
• Drive Service Excellence by making timely and well-informed decisions to support the team.
• Effectively plan and manage staffing resources and rotas to ensure appropriate coverage within budget.

Qualifications, Knowledge and Experience:

• Will have a natural passion for food and hospitality with a well-rounded & evidenced repertoire of skills and experience.
• Can demonstrate the ability to produce dishes/menus that may include both handcrafted menu items and/or bought-in products.
• Standards and guest focused, and confident in dealing with a wide variety of clientele and situations.
• Excellent communication skills both written & verbal.
• Experience in managing food costs and labour costs.
• At least 10 Years experience in a Head Chef position or held a previous Executive Chef position.
• Level 4 Food Safety qualification or equivalent.