Executive Chef - Canterbury

Chartwells Higher Ed; Canterbury; On-site; GBP 60,000 - 80,000; Full time

Job summary

A leading food service provider in Canterbury is seeking a Culinary Manager to drive food quality and innovation across various outlets. This role requires expertise in menu design, team leadership, and operational excellence. With over 5 years of experience in a similar position, you will work closely with chefs to ensure high standards are maintained. Join us and enjoy competitive pay alongside great perks and professional development opportunities.

Benefits

Contributory pension scheme

Exclusive travel discounts

Wellness and mindfulness classes

Discounts on groceries

Qualifications

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.

Responsibilities

• Create an overall vision and plan for food outlets.
• Design innovative menus with management's support.
• Organise budgets and finances for the kitchen.
• Ensure all food is cooked and presented to company standards.
• Train and develop chefs across kitchens.

Skills

Technical cooking skills

Creative skills

Proven leadership skills

Ability to delegate tasks

Organisational and administrative skills

Education

City & Guilds 706/1&2 or NVQ level 3 in catering

Tools

BOH systems

Inventory management systems

Job description

Responsibilities

• Creating an overall vision and plan for the food outlets.
• Designing innovative menus with the management teams support to suit the theme of the outlets.
• Designing dish rotation to fit the menu and keeping customers returning to try new offers
• Developing menus and item pricing
• Sourcing ingredients for the menus, and keeping stock levels fully up-to-date
• Keeping the kitchen fully equipped with all the tools and inventory
• Ensuring that the quality of food is consistently high and that hygiene standards are exceeded
• Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor
• Organising budgets and finances for the kitchen
• Assisting kitchen staff with food prep and dish creation
• Purchasing food and supplies from vendors approved by the company. The post-holder oversees the professional and line management of the Chef team and has responsibility for driving up the standards of the catering offer through innovation and positive change. This post is predominantly craft based, working alongside the Chefs daily to develop individuals and improve the catering provision. There should be a clear vision for the future services offered, in all locations from core feeding, pop ups, coffee shops, franchise partners and hospitality events, and to deliver food presentation and service in an exciting and modern way., To lead in the overall food operational duties, encouraging and directing any in unit lead chef roles.
• To support the operations teams and location managers in delivery of quality food standards.
• To control and achieve agreed financial targets whilst maximising all commercial opportunities.
• To train, identify and support the development of chefs across the Kitchens you manage.
• To ensure that customers are given a prompt and efficient service, and expectations are consistently exceeded.
• To ensure all food is cooked, presented, and served in line with company standards, demonstrating innovation in the method and style of presentation and food service.
• To attend any client or company meetings as requested.
• Excellent knowledge of culinary ingredients and practices

• Technical cooking skills
• Creative skills
• Proven leadership skills and the ability to motivate staff
• Ability to delegate tasks
• Organisational and administrative skills
• To lead, demonstrate and deliver the highest of food standards in keeping with the companies' principles.
• To align yourself to the Contract Manager to identify objectives for their business. These will be culinary based and focused on enhancing food quality and driving consistency across the Contract.
• Roll out the food concepts, offers and innovative ideas that are developed with the National Exec Chef.

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• The successful candidate would need to have a City & Guilds 706/1&2 or NVQ level 3 in catering, or equivalent, with a CIEH Level 3 Award in Food Safety in Catering.
• Previous experience in a similar role is essential along with the ability to manage a team and work effectively under pressure.

Benefits

As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses.

• Contributory pension scheme
• Grow your career with our Career Pathways and MyLearning programmes
• Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
• Exclusive travel discounts with TUI, Expedia, Booking.com and many more
• Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
• Up to 44% off cinema tickets to enjoy your favourite blockbuster
• Receive cash rewards every time you spend and use them on a wide range of brands
• Un-wind with us with free wellness, mindfulness and exercise classes
• You can share all discounts and offers with your friends and families