Executive Chef: High-Volume Banqueting, Multi-Site Lead

Thomas Franks Ltd; West of England; On-site; GBP 64,000 - 86,000; Full time

Benefits offered by this job

Wider wallet scheme

Free meals on duty

Volunteers leave

Enhanced maternity/paternity leave

Cycle to work scheme

Recommend a friend bonus

Apprenticeship programme

Team & company events

Employee assistance programme

Workplace pension

Job summary

Thomas Franks Ltd is seeking an Executive Chef to lead a large-scale, high-profile catering operation across multi-site environments in Somerset. You will manage a kitchen team of about 25 and deliver around 4,000 meals daily, combining culinary excellence with strong financial and people-management skills.

The role demands hands-on leadership, driving sales, budgeting, menu development and client liaison to ensure exceptional food quality and service across staff restaurants, banqueting and

Qualifications

• Proven experience as an Executive Chef, Head Chef or senior catering leader within a large-scale operation.
• Experience delivering high-volume daily meals (≈4,000 meals/day) and managing ~25 kitchen staff.
• Strong financial, budgeting and cost-control skills and ability to meet client budgets.

Responsibilities

• Lead and manage a kitchen team of approximately 25 employees.
• Oversee high-volume operation delivering around 4,000 meals per day.
• Deliver high-quality, fresh, seasonal food across multiple kitchens/sites.
• Ensure all food sold meets top quality standards.
• Oversee high-end banqueting, functions, buffets and events.
• Develop menus and support client presentations.
• Manage budgets, labour, food costs and stock.
• Lead, train and develop catering staff; foster a positive working environment.

Skills

Executive Chef experience

Large-scale operations

High-volume food production

Budget management

Food safety (Level 3)

Team leadership

Banqueting experience

Client relationships

Job description

Thomas Franks Ltd is seeking an Executive Chef to lead a large-scale, high-profile catering operation across multi-site environments in Somerset. You will manage a kitchen team of about 25 and deliver around 4,000 meals daily, combining culinary excellence with strong financial and people-management skills.

The role demands hands-on leadership, driving sales, budgeting, menu development and client liaison to ensure exceptional food quality and service across staff restaurants, banqueting and