Executive Chef - Multi-Site, High-Volume Banqueting

Thomas Franks Ltd; Huddersfield; On-site; GBP 68,000 - 83,000; Full time

Benefits offered by this job

Wider wallet discounts at retailers

Free meals on duty

Volunteers leave

Enhanced parental leave

Cycle to work

Refer a friend bonus

Training & development

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. You will manage a team of about 25 and deliver around 4,000 meals per day, balancing culinary excellence with strong financial and people management.

The role requires hands-on leadership, development of menus, and close collaboration with client and operations teams to achieve targets and a first-class dining experience across staff restaurants and high-end

Qualifications

• Proven executive/head chef experience in large-scale operations.
• Experience delivering high-end banqueting and multi-site catering.
• Strong financial, budget-management and reporting skills.

Responsibilities

• Lead a kitchen team of ~25 people.
• Oversee ~4,000 meals per day across two buildings/sites.
• Develop and deliver high-quality, seasonal menus for staff dining, banqueting and events.
• Manage budgets, labour, food costs and stock.
• Ensure health, safety and compliance across all locations.

Skills

Large-scale multi-site experience

High-volume catering

Budget management

Team leadership

Food cost control

Client relationship management

Menu development

People management

Food safety awareness

IT literacy

Education

Level 3 Food Safety

Tools

Microsoft Office

Job description

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

The role requires hands-on leadership, development of menus, and close collaboration with client and operations teams to achieve targets and a first-class dining experience across staff restaurants and high-end