Executive Chef

Thomas Franks; Street; On-site; GBP 70,000 - 90,000; Full time

Benefits offered by this job

Free meals on duty

Workplace pension

Career progression

Job summary

Thomas Franks is seeking an Executive Chef to lead a large multi-site catering operation at a renowned school facility. You will manage a kitchen team of around 25 and oversee high-volume production of ~4,000 meals daily across multiple kitchens.

The role emphasizes financial management, menu innovation, staff development, and delivering exceptional food quality and service in a dynamic environment.

Qualifications

• Proven experience as an Executive Chef or senior catering leader in large-scale operations.
• Extensive multi-site and high-volume catering experience (≈4,000 meals/day).
• Strong financial, budget-management and cost-control skills.
• Experience leading a kitchen team of ~25 staff with development focus.
• Excellent client relationship management and communication skills.
• Hands-on leadership style with strong operations focus.
• Creative, with fresh, seasonal menu development and quality standards.
• Excellent organisational skills and ability to work under pressure.
• IT literacy including Microsoft Office and catering software.
• Level 3 Food Safety qualification preferred.
• Health & Safety and food hygiene knowledge.

Responsibilities

• Lead and manage a kitchen and catering team of approximately 25 employees.
• Oversee a high-volume operation producing around 4,000 meals per day.
• Deliver high-quality fresh, seasonal food across multiple kitchens and sites.
• Ensure food is cooked, displayed and served to the highest standards.
• Take responsibility for high-end banqueting, functions, and events.
• Develop menus and support client presentations and promotions.
• Review financial performance and manage budgets, labour, and stock.
• Lead, train, and develop the catering team for continuous improvement.

Skills

Executive leadership

Multi-site management

High-volume catering

Budget management

Food cost control

Team development

Client relationship mgmt

Food presentation

Under pressure performance

IT skills

Food safety practice

Communication

Education

Level 3 Food Safety

Tools

Microsoft Office

Job description

An independent co-educational day and boarding school for pupils aged 2 to 18 in Street, Somerset. Catering for around 1,300 students daily. We provide a core feeding offer of breakfast, lunch and supper, along with vibrant hospitality provision. This is a 52week contract and operates 7 days a week, with additional weekend residential activity for boarders. A key benefit to this location is the extensive campus setting and outstanding facilities in the heart of the Somerset countryside.

We are looking for an exceptional Executive Chef to lead a large-scale, high-profile catering operation delivering an outstanding food and hospitality experience across a multi-kitchen, multi-site environment.

This is an exciting opportunity for an experienced and commercially astute chef leader who thrives in a fast-paced operation. Managing a kitchen team of approximately 25 colleagues and overseeing the delivery of around 4,000 meals per day, you will combine culinary excellence with strong operational, financial and people-management skills.

You will be responsible for delivering high-quality fresh, seasonal food across the staff restaurant, high-end banqueting and a variety of client functions and events across two buildings. Significant experience in large-scale, high-end banqueting and multi-site catering is essential.

The Role

As Executive Chef, you will take overall responsibility for the day-to-day management and performance of the Catering Department. You will work closely with the client, Operations Manager and wider business teams to maximise sales, achieve agreed financial targets and ensure an exceptional customer experience at every level.

You will lead from the front, ensuring food is cooked, presented and served to the highest standards while maintaining excellent relationships with the client and supporting functions, demonstrations and events as required.

Key Responsibilities

• Lead and manage a kitchen and catering team of approximately 25 employees.
• Oversee a high-volume operation producing around 4,000 meals per day.
• Deliver exceptional fresh, seasonal food across multiple kitchens and sites.
• Ensure all food is cooked, displayed and served to the highest company standards.
• Take responsibility for high-end banqueting, functions, buffets and special events.
• Support menu development for client presentations.
• Deliver catering requirements across two buildings and support evening and Saturday events when required.
• Maximise income and achieve agreed client budgets and financial targets.
• Take ownership of the Catering Department's financial performance, including budgets, labour, food costs and stock.
• Review financial and operational performance weekly, identifying and addressing any adverse variances.
• Prepare end-of-month accounts and reports alongside the Operations Manager.
• Manage labour effectively, ensuring rotas and payroll are accurate and controlling overtime and agency costs.
• Develop and implement onsite marketing initiatives, with a minimum of two promotions or sales-driving activities each month.
• Build and maintain strong relationships with the client through regular communication and meetings.
• Keep stakeholders informed of activities, progress, results and achievements.
• Ensure agreed client KPIs are consistently achieved.
• Recruit quickly and effectively to fill vacancies in line with company procedures.
• Lead, train, mentor and develop the catering team, ensuring colleagues have the skills and support required to succeed.
• Create a positive, fair and inclusive working environment.
• Deal with customer feedback and complaints professionally and promptly.
• Maintain the highest standards of Health & Safety, food safety, hygiene and safe working practices.
• Ensure all accidents, hazards and maintenance issues are reported and managed appropriately.
• Keep all required compliance documentation and location support packs up to date.

Essential Experience and Skills

• Proven experience as an Executive Chef, Head Chef or senior catering leader within a large-scale operation.
• Large-scale multi-site experience is essential.
• Experience managing multiple kitchens and high-volume food production.
• Proven experience delivering approximately 4,000 meals per day or similar high-volume catering operations.
• Extensive high-end banqueting experience is essential.
• Experience managing and developing a large kitchen team, ideally around 25 employees.
• Strong financial, commercial and budget-management skills.
• Excellent knowledge of food costs, stock control, labour management and financial reporting.
• Demonstrable experience of achieving financial targets and driving sales.
• Strong team training, coaching and development skills.
• Excellent communication and client relationship-management abilities.
• The ability to lead effectively while remaining hands-on and operationally focused.
• Creative and passionate about producing and presenting outstanding food.
• A strong focus on fresh, seasonal ingredients and innovative menu development.
• Excellent organisational skills and attention to detail.
• The ability to perform effectively under pressure and manage competing priorities.
• Competent IT skills, including Microsoft Office and relevant software packages.
• Level 3 Food Safety qualification is preferable but not essential.
• A strong understanding of Health & Safety, food hygiene and compliance requirements.
• A professional, reliable, honest and customer-focused approach.
• Flexibility with working hours and duties.

Benefits

• Wider wallet scheme (discounts at major retailers, restaurants, gyms etc).
• Free meals on duty
• Volunteers leave - up to one day per year.
• Enhanced maternity, paternity and adoptive leave.
• Cycle to work scheme.
• Recommend a friend bonus.
• Unrivalled individual training and development.
• Well established apprenticeship programme.
• Team & company social events.
• Employee assistance programme.
• Workplace pension. Excellent career progression within a leading independent contract caterer.

About us

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

Disclaimer

All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role.

An enhanced DBS, Identity & reference checks (covering the last five years) will form part of the selection process. As an organisation using the Disclosure Barring Service (DBS) Disclosure service to assess applicants' suitability for positions of trust, Thomas Franks Ltd complies fully with the DBS Code of Practice and undertakes to treat all applicants for positions fairly. We are committed to safeguarding the welfare of children and undertake not to discriminate unfairly against any subject of a Disclosure based on conviction or other information revealed. However, for any post in a school please be aware that any application is exempt from the Rehabilitation of Offenders Act 1974 and as such any criminal conviction, caution or bind-over must be declared.

Diversity and Inclusion at Thomas Franks

We actively encourage applications from candidates from diverse backgrounds and continue to develop a culture of growth and inclusion and would like to invite applications from groups who are currently under-represented, because we believe greater diversity leads to exceptional results and provides a better working life.