Executive Chef

JR United Kingdom; London; On-site; GBP 100,000 - 125,000; Full time

Job summary

An established industry player is seeking an experienced Executive Chef to lead their culinary team in London. This role involves overseeing kitchen operations, creating innovative menus, and ensuring the highest quality of food. The ideal candidate will have a strong culinary background with at least 5 years of experience in a high-volume kitchen. You will be responsible for mentoring kitchen staff, sourcing quality ingredients, and maintaining culinary standards. Join a renowned hospitality company that values creativity and excellence in the culinary arts, and take your career to the next level in a vibrant and dynamic environment.

Qualifications

• 5+ years as Executive Chef or Chef de Cuisine in high volume kitchens.
• Culinary diploma or equivalent experience preferred.

Responsibilities

• Design creative menus that meet culinary standards and customer preferences.
• Oversee kitchen operations and manage a large team effectively.

Skills

Culinary Skills

Team Management

Menu Design

Ingredient Sourcing

Education

Culinary Diploma

Tools

Kitchen Equipment

Job description

Major Food Group is hiring an experienced Executive Chef to join our team at Carbone London!

Major Food Group (MFG) is a renowned hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. MFG operates acclaimed restaurants like CARBONE and The Grill, and luxurious hotels including The Ludlow Hotel in Manhattan and The Newbury in Boston. They have received numerous awards and expanded globally while supporting social causes and partnering with the Robin Hood Foundation.

The Executive Chef will be responsible for overseeing the kitchen operations, creating innovative menus, managing food preparation, and ensuring the highest quality of culinary offerings. This role will involve leading and mentoring kitchen staff, collaborating with management on business strategies, and upholding the culinary standards of Major Food Group.

RESPONSIBILITIES

1. Design creative and seasonal menus that align with restaurant goals and customer preferences.
2. Ensure all menu items meet the highest culinary standards.
3. Sourcing, ordering, and receiving the highest quality ingredients.
4. Developing, teaching, and maintaining all recipes and techniques.
5. Organizing a large team and holding each chef accountable for their responsibilities.
6. Overseeing and maintaining a smooth professional service.
7. Maintaining all kitchen equipment and following up for any repairs needed.
8. Maintaining high standards of cleanliness and organization.
9. Overseeing scheduling and inventory to work within a set budget.

REQUIREMENTS

1. Minimum 5 years of experience as an Executive Chef or Chef de Cuisine.
2. Minimum 5 years of experience in a quality driven, high volume kitchen.
3. Culinary diploma or equivalent in experience strongly preferred.
4. Team oriented and positive attitude.
5. Ability to sit and stand for prolonged periods of time.
6. Lift and carry up to 50 pounds.
7. Ability to work flexible hours, including evenings, weekends, and holidays.