Creative Sous Chef: Menu Innovation & Team Leadership

Heathrow Employment & Skills Academy; Reading; On-site; GBP 45,000 - 65,000; Full time

Job summary

BaxterStorey is seeking an Executive Head Chef to lead a busy kitchen, develop innovative menus, and drive exceptional guest experiences. You will oversee all food preparation, maintain high quality, manage costs, and mentor the team.

Responsibilities include ensuring food safety, coordinating with front-of-house, planning seasonal menus, and implementing SOPs to optimise operations and guest satisfaction.

Qualifications

• NVQ or equivalent and executive head chef experience required.
• Progressive catering background with leadership roles.
• Food hygiene certificates at basic/intermediate level.
• Strong numeracy and customer service passion.
• Proficient with computer tools including MS Office suite.

Responsibilities

• Assist Head Chef in developing innovative menus and guest experiences.
• Oversee food preparation, cooking, and quality control to standards.
• Ensure proper portioning, plating, and presentation per SOPs.
• Monitor stock levels, reduce waste, and control costs.
• Lead, mentor, and motivate kitchen staff; conduct appraisals.
• Schedule shifts, manage labor costs, and staffing levels.
• Ensure food safety and sanitation across the kitchen.
• Collaborate with front-of-house for seamless service.
• Contribute to seasonal menus and trend-based recipes.
• Plan ahead and implement standardized processes (SOPs).

Skills

Excellent craft skills

Strong supervisory experience

Good numeracy skills

Proficient with computers (MS Office,,

Delegation and influencing

Analytical problem solving

Excellent communicator

Planning ahead

Attention to detail

Organisational skills

Team player

Education

NVQ Qualifications or equivalent

Basic Food Hygiene certificate

Intermediate Food Hygiene certificate

Tools

Microsoft Office (SharePoint, Forms, OneDrive, Outlook)

Job description

BaxterStorey is seeking an Executive Head Chef to lead a busy kitchen, develop innovative menus, and drive exceptional guest experiences. You will oversee all food preparation, maintain high quality, manage costs, and mentor the team.

Responsibilities include ensuring food safety, coordinating with front-of-house, planning seasonal menus, and implementing SOPs to optimise operations and guest satisfaction.