Executive Chef - Multi-Site, High-Volume Banqueting

Thomas Franks Ltd.; Street; On-site; GBP 64,000 - 86,000; Full time

Benefits offered by this job

Wider wallet scheme (discounts at ret.

Free meals on duty

Cycle to work scheme

Workplace pension

Staff training and development

Job summary

Thomas Franks Ltd. is seeking an Executive Chef to lead a large-scale, high-profile catering operation across multiple kitchens and sites in Street, Somerset.

You will manage a team of ~25, drive around 4,000 meals per day, and deliver exceptional, seasonal food across staff restaurants and events. The role requires a hands-on leader with strong financial oversight, menu development creativity, and a commitment to safety and quality in a fast-paced environment.

Qualifications

• Proven experience as an Executive Chef or Head Chef in a large-scale operation.
• Large-scale multi-site experience is essential.
• Experience managing multiple kitchens and high-volume food production.
• Strong financial, commercial and budget-management skills.
• Excellent communication and client relationship abilities.
• Hands-on leadership with an operational focus and drive.

Responsibilities

• Lead and manage a kitchen and catering team of approximately 25 employees.
• Oversee a high-volume operation producing around 4,000 meals per day.
• Deliver fresh, seasonal food across multiple kitchens and sites.
• Manage budgets, labour, food costs and stock to meet targets.
• Develop onsite marketing initiatives with at least two promotions per month.
• Recruit, train and develop staff to maintain high standards.
• Maintain Health & Safety, food hygiene and compliance.

Skills

Large-scale catering

Team leadership

Financial management

Customer-focused

Menu development

Multi-site operations

Food safety

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 multiple kitchens and sites in Street, Somerset.

You will manage a team of ~25, drive around 4,000 meals per day, and deliver exceptional, seasonal food across staff restaurants and events. The role requires a hands-on leader with strong financial oversight, menu development creativity, and a commitment to safety and quality in a fast-paced environment.