Executive Chef - Hands-On Lead Multi-Site Culinary Growth

Hesketh James; Hempstalls; Remote; GBP 63,000 - 77,000; Full time

Benefits offered by this job

Performance bonus

Mileage allowance

Tronc

Job summary

Hesketh James is partnering with a leading independent hospitality group to appoint an Executive Chef who will own the food strategy, standards, people and performance across the multi-site operation.

This is a genuine senior leadership role with hands-on kitchen leadership, requiring two days per week on-site coaching, kitchen presence, and close collaboration with the executive team on growth and concept development. You will drive menus, food GP, and safety standards across venues.

Qualifications

• Proven track record of leading large kitchen teams.
• Excellent understanding of food GP, labour, costing and commercial performance.
• Strong menu development and food innovation experience.
• Ability to develop Head Chefs and build a culinary succession plan.
• Energetic, personable and passionate about hospitality.

Responsibilities

• Lead the culinary strategy across a multi-site, multi-concept estate.
• Develop menus and bring new food ideas to life.
• Lead and develop a team of Head Chefs and senior kitchen leaders.
• Drive food GP, labour and overall kitchen performance.
• Ensure consistency, quality and food safety across venues.
• Build succession plans and develop culinary talent.
• Collaborate with senior leadership on growth, openings and future concepts.
• Engage in service when needed to maintain high standards.

Skills

Lead large kitchen teams

Menu development

Food cost control

People development

Hospitality leadership

Job description

Hesketh James is partnering with a leading independent hospitality group to appoint an Executive Chef who will own the food strategy, standards, people and performance across the multi-site operation.

This is a genuine senior leadership role with hands-on kitchen leadership, requiring two days per week on-site coaching, kitchen presence, and close collaboration with the executive team on growth and concept development. You will drive menus, food GP, and safety standards across venues.