Executive Chef – High-End Contract Catering Leader

Chartwells Independent

Woking

On-site

GBP 58,000 - 70,000

Full time

14 days+

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Benefits offered by this job

Contributory pension scheme

Career Pathways and MyLearning

Healthcare benefits for you and your 1

Exclusive travel discounts with TUI,

Cinema discounts

Cash rewards

Wellbeing and fitness classes

Friend and family discounts

Job summary

Restaurant Associates, a leading UK hospitality provider, seeks an Executive Chef to head a high-volume operation delivering staff dining and premium hospitality. You will partner with senior stakeholders, inspire a 15-chef team, and drive culinary innovation across menus and events.

The role emphasizes client-focused leadership, exceptional food quality, and rigorous compliance in a fast-paced, high-volume environment.

Qualifications

Proven Executive Chef experience within high-end contract catering.
A strong background delivering both staff dining and premium hospitality.
Excellent client relationship management skills with the confidence to engage, influence, and present to senior stakeholders.
Experience leading large kitchen brigades, developing talent, and creating high-performing teams.
Collaborative leadership style with a genuine passion for mentoring and coaching chefs.
A strong Head Chef or Executive Chef background with exceptional operational and organisational skills.
Creativity and innovation, with the ability to develop exciting menus and hospitality concepts.
The ability to remain calm under pressure while adapting quickly in a fast-moving environment.
Commercial awareness with a focus on delivering exceptional food while maintaining operational efficiency.

Responsibilities

Lead a large-scale contract catering operation across both staff dining and premium hospitality.
Build and maintain strong relationships with clients and key stakeholders, becoming the trusted culinary lead on site.
Deliver an exceptional hospitality experience, ensuring every event reflects the highest culinary standards.
Collaborate with senior hospitality and operational teams to deliver seamless service.
Present monthly food concepts, seasonal menus, and innovation sessions directly to clients.
Lead, develop, and inspire a growing brigade of 15 chefs, creating a positive, high-performing kitchen culture.
Drive consistency, quality, and operational efficiency across a high-volume production environment.
Respond confidently to changing client requirements, providing creative, solution-focused outcomes.
Maintain the highest food safety, compliance, and financial standards while continuously improving the operation.