Executive Chef

Elior; London; On-site; GBP 55,000 - 60,000; Full time

Job summary

A leading company in the catering sector seeks an Executive Chef to lead the food strategy and mobilise a new location. The ideal candidate will ensure food quality, manage teams, and foster a strong food community while promoting wellness initiatives.

Benefits

Employee Assistance Programme

Cycle to work scheme

Workplace pension

Life assurance (x2)

28 days holiday, increasing to 31 days

Day off for your birthday

Qualifications

• Proven experience managing a team in a similar role.
• Confidence and positivity.
• Experience in contract catering.

Responsibilities

• Lead the mobilisation of the new location at 40 Leadenhall.
• Develop and implement menus for various catering services.
• Manage catering budgets and maintain health, safety, and hygiene standards.

Skills

Team Management

Results-Oriented

Sustainable Solutions

Catering Experience

Team Spirit

Job description

Social network you want to login/join with:

As a key strategic member of the catering team, the Executive Chef will be responsible for merging the external influences of the Food Development Team, the core food approach, and the on-site retail and hospitality chef brigades to meet Kirkland & Ellis requirements. The role involves working closely with stakeholders and leadership to determine and implement the food strategy for mobilisation.

Working Environment

The role requires an exceptional chef with strong character and the ability to build a K&E food community within the catering team and customer base. The candidate should have a keen understanding of current food trends and a proven track record of delivering sustained food excellence across all service areas.

Your key responsibilities as the Executive Chef include:

1. Lead the mobilisation of the new location at 40 Leadenhall alongside the General Manager.
2. Develop and implement menus and food styles for Hospitality, Café, Events, and other catering services for Kirkland & Ellis.
3. Incorporate Kirkland & Ellis Wellness and CSR initiatives into the food offerings and collaborate with marketing on wellbeing strategies.
4. Coordinate all production activities according to each kitchen's requirements.
5. Manage catering budgets and standards in collaboration with senior management.
6. Establish and maintain health, safety, and hygiene procedures per company policies.
7. Ensure food presentation and quality exceed expectations.
8. Continuously update the food offerings to reflect latest trends and client needs.
9. Lead and monitor kitchen staff performance.
10. Oversee procurement, storage, and stock control with due diligence.
11. Manage finances through accurate costing, stock management, and menu planning.
12. Recruit, train, and support kitchen staff, fostering a high-performance team.
13. Promote skills development and training for staff and self.
14. Engage effectively with senior stakeholders and communicate ideas clearly.

Working Pattern: 40 hours (Mon-Fri)

Skills and Experience

The ideal candidate will have:

• Proven experience managing a team in a similar role.
• Confidence and positivity.
• Experience in contract catering.
• Ability to develop sustainable solutions.
• A results-oriented approach fostering team spirit under pressure.
• Ability to anticipate and leverage internal and external factors.

Benefits

The salary range is £55,000-£60,000 annually. Benefits include:

• Employee Assistance Programme
• Cycle to work scheme
• Workplace pension
• Life assurance (x2)
• 28 days holiday (including Bank Holidays), increasing to 31 days after 2 years
• Additional benefits for you and your family, plus a day off for your birthday