Executive Chef

Platinum Recruitment Consultancy Ltd; Seasalter; On-site; GBP 52,000 - 64,000; Full time

Benefits offered by this job

Service charge

Permanent, full-time position

Job summary

Executive Chef near Canterbury at a boutique hotel is seeking a strategic culinary leader to shape the complete food direction across restaurant dining, bedrooms, weddings and private events.

You will oversee the 20-bedroom hotel kitchen, manage menus, food quality, budgeting and supplier relationships, and build a senior kitchen leadership team in a hands-on, highly influential role.

Qualifications

• Proven senior culinary leadership experience in a quality hotel, restaurant or event-led venue.
• Strong seasonal menu-development skills.
• Experience overseeing restaurant dining, weddings and events.
• Excellent commercial awareness and financial control.

Responsibilities

• Define and develop the overall food strategy.
• Lead, mentor and support the senior kitchen team.
• Create seasonal menus using quality local produce.
• Maintain excellent food quality, presentation and consistency.
• Oversee restaurant, wedding and event food delivery.
• Set and manage food GP, labour and kitchen budgets.
• Drive purchasing, supplier relationships and waste reduction.
• Recruit, retain and develop the kitchen brigade.
• Introduce effective systems, standards and procedures.
• Maintain excellent food safety, HACCP and allergen compliance.

Skills

Leadership

Menu development

Budgeting

Food safety HACCP

Team development

Staff recruitment

Job description

Executive Chef - earn £55,000 plus £300-£400 monthly service charge at a boutique hotel near Canterbury.

Are you an accomplished culinary leader ready to shape the complete food direction of an ambitious hospitality business? This Executive Chef opportunity near Canterbury offers strategic and creative ownership across restaurant dining, bedrooms, weddings and private events.

What's in it for you?

• £55,000 basic salary
• Approximately £300-£400 service charge per month
• Total annual package worth approximately £58,600-£59,800
• Permanent, full-time position
• Complete influence over the culinary direction of the business
• Fresh, seasonal ingredients sourced from local producers
• A varied operation covering restaurant dining, weddings and events
• A beautiful coastal countryside setting near Canterbury
• The opportunity to build and develop the senior kitchen leadership team
• A highly influential role within an ambitious independent business

Your new role

As Executive Chef, you’ll take strategic responsibility for the complete culinary operation. Based near Canterbury, you’ll oversee the 20‑bedroom hotel kitchen while supporting the Head Chef and wider brigade across daily dining, breakfast, Sunday lunch, afternoon tea, weddings and private functions.

The business is highly seasonal and event‑led, so you’ll ensure menus, staffing, purchasing and kitchen systems are structured around changing demand and busy periods.

You will:

• Define and develop the overall food strategy
• Lead, mentor and support the senior kitchen team
• Create seasonal menus using quality local produce
• Maintain excellent food quality, presentation and consistency
• Oversee restaurant, wedding and event food delivery
• Set and manage food GP, labour and kitchen budgets
• Drive purchasing, supplier relationships and waste reduction
• Recruit, retain and develop the kitchen brigade
• Introduce effective systems, standards and procedures
• Maintain excellent food safety, HACCP and allergen compliance
• Work closely with the owners and operational leadership team
• Strengthen the venue’s reputation as a dining and events destination

What we’re looking for

The successful Executive Chef will have proven senior culinary leadership experience within a quality hotel, restaurant or event‑led venue.

You’ll also need:

• Strong seasonal menu‑development skills
• Experience overseeing restaurant dining, weddings and events
• Excellent commercial awareness and financial control
• Confidence managing food GP, labour, stock and purchasing
• Experience mentoring Head Chefs and senior kitchen leaders
• The ability to plan around seasonal peaks and quieter periods
• A hands‑on, visible and supportive leadership style
• Strong recruitment and team‑development experience
• Excellent food‑safety and allergen knowledge
• Creativity balanced with consistency and commercial discipline

The existing right to work in the UKExperienced Head Chefs who are ready to move into a broader strategic leadership position are also encouraged to apply.

Job Number: 49293 / INDCHEFS