Executive Chef

Hesketh James; Hempstalls; Remote; GBP 63,000 - 77,000; Full time

Benefits offered by this job

Performance bonus

Mileage allowance

Tronc

Job summary

Hesketh James is partnering with a leading independent hospitality group to appoint an Executive Chef who will own the food strategy, standards, people and performance across the multi-site operation.

This is a genuine senior leadership role with hands-on kitchen leadership, requiring two days per week on-site coaching, kitchen presence, and close collaboration with the executive team on growth and concept development. You will drive menus, food GP, and safety standards across venues.

Qualifications

• Proven track record of leading large kitchen teams.
• Excellent understanding of food GP, labour, costing and commercial performance.
• Strong menu development and food innovation experience.
• Ability to develop Head Chefs and build a culinary succession plan.
• Energetic, personable and passionate about hospitality.

Responsibilities

• Lead the culinary strategy across a multi-site, multi-concept estate.
• Develop menus and bring new food ideas to life.
• Lead and develop a team of Head Chefs and senior kitchen leaders.
• Drive food GP, labour and overall kitchen performance.
• Ensure consistency, quality and food safety across venues.
• Build succession plans and develop culinary talent.
• Collaborate with senior leadership on growth, openings and future concepts.
• Engage in service when needed to maintain high standards.

Skills

Lead large kitchen teams

Menu development

Food cost control

People development

Hospitality leadership

Job description

We’re working with a highly successful, growing independent hospitality group, who are now looking for an Executive Chef to take ownership of the food strategy, standards, people and performance across the entire group.

This is a genuine senior leadership role with real autonomy and influence.

What you'll be doing

• Leading the culinary strategy across a multi-site, multi-concept estate.
• Developing menus and bringing new food ideas to life.
• Leading and developing a team of Head Chefs and senior kitchen leaders.
• Driving food GP, labour and overall kitchen performance.
• Ensuring consistency, quality and food safety across every venue.
• Building succession plans and developing the next generation of culinary talent.
• Working closely with the senior leadership team on growth, openings and future concepts.
• Keeping a close eye on guest feedback and making sure the food genuinely keeps people coming back.

This isn't an office job. We’re looking for a hands‑on culinary leader who wants to be in kitchens, not just talking about them.

You’ll be expected to spend at least two days a week in the kitchens, coaching teams, setting standards and getting involved in service when needed.

You’ll need the credibility to walk into any kitchen, earn the respect of the team and make things happen.

What we're looking for

We're interested in experienced Executive Chefs, Group Executive Chefs or senior multi‑site culinary leaders who have operated at genuine scale.

You'll need

• A proven track record of leading large kitchen teams.
• Excellent understanding of food GP, labour, costing and commercial performance.
• Strong menu development and food innovation experience.
• The ability to develop Head Chefs and build a strong culinary succession plan.
• Plenty of energy, personality and a genuine passion for hospitality.

Most importantly, you'll need to be a leader who leads from the front.

In addition to a basic salary of £70,000 per annum, you will receive a performance bonus, mileage allowance, tronc and a number of other benefits.