Regional Executive Chef in Newcastle upon Tyne

This role is focused on the remote leadership and management of regional culinary teams, operating with a high degree of autonomy, ownership, and experience whilst also overseeing day‑to‑day hospitality operations in Scotland and Northern Ireland, with regular visits to support the North and Central England offices.

The successful candidate will escalate to the Group Executive Chef as needed, particularly for strategic decisions, senior recruitment, significant risks, or wider account‑level matters. Effective communication and accountability with the wider regional team will be maintained through structured channels such as calls, emails, Teams meetings, shared documents, action plans, deadlines, and agreed reporting processes.

Travel outside the primary regions will be required for:

• VIP events and high‑profile hospitality
• Holiday and absence cover
• Mobilisations and new openings
• Operational reviews
• Training and development support
• Significant client or stakeholder requirements
• Situations where remote support is not sufficient

28 days holiday including bank holidays plus your birthday off, 24 week’s enhanced maternity leave, secondary carer leave, wedding/commitment day leave, free meals on shift, bespoke training and development opportunities, apprenticeships opportunities for all experience levels, pension and life insurance, discounts available on our Perkbox app; high street shops, holidays & cinema, access to employee assistance programme, cycle to work scheme.

Manage the smooth and efficient operation of the kitchen that operates across multiple outlets, ensuring the company’s reputation for food quality is maintained at all times. Organise the planning, preparation, cooking and presentation of food to the standards required by the company and the client. Ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures. Set objectives and be responsible for the day to day running of the kitchens, including supervising the recruitment and selection process. Assess employee performance and recognise training needs and potential as appropriate. Continuously update your industry knowledge on current food trends and ingredients. Control and achieve agreed financial targets whilst maximising all commercial opportunities, communicating this with the team as and when needed. Ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

Qualifications:

• Food’s provenance is critical to you and the closer to your kitchen, the better.
• You understand that being a great chef is not just about cooking but the ability to work with a team, and build relationships.
• You will have proven experience within a demanding kitchen at the relevant level.
• Have an Intermediate Food Hygiene Certificate or above.
• Team player.
• Ability to negotiate and build relationships with suppliers.

Equal Employment Opportunity:

We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio‑economic backgrounds. BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best.