Executive Chef The Lister Arms & The Buck Inn Malham

The Lister Arms; Skipton; On-site; GBP 55,000; Full time

Job summary

A premium inn chain in the UK is seeking a talented Executive Chef to lead their kitchen teams. Responsibilities include menu innovation, operational planning, and maintaining exceptional food quality in a fast-paced environment. The ideal candidate will have over 3 years of experience at Head Chef or Executive Chef level and a commitment to food safety. Competitive salary of around £55,000 along with various employee benefits offered.

Benefits

Wagestream access to wages

28-33 days annual leave

Health cash plan

Generous employee discounts

Life assurance

Qualifications

• Candidate must have 3+ years as Head Chef or Executive Chef in multi-site environments.
• Ability to deliver to 2-3 rosette standard is essential.
• Strong organizational skills and detail-oriented approach required.

Responsibilities

• Lead services with precision ensuring quality.
• Develop operational plans with General Managers.
• Design menus that exceed guest expectations.
• Maintain high standards of food safety.
• Recruit and train kitchen teams.
• Control kitchen costs and monitor performance.

Skills

Leadership

Menu Design

Food Safety Compliance

Operational Planning

Team Development

Education

Food Safety Level 4

Job description

We're looking for a talented and driver Executive Chef to lead and inspire kitchen teams across two of our premium Inns, delivering exceptional dining experiences that showcase the best seasonal produce. This is a unique opportunity to shape the food identity of both venues - bringing creativity, consistency, and culinary excellence to every plate. You'll be hands‑on in service, inspiring both teams with your passion for seasonal produce, and ensuring both sites deliver standout guest experiences day in, day out. Your Day to Day:

Responsibilities

• Lead from the front: Run services with precision, ensuring smooth operations and consistent quality.
• Operational Planning – Develop and deliver meaningful operational plans for venues in collaboration with General Managers and the Head of Food.
• Menu Innovation & Quality – Design menus that exceed guest expectations, positioning venues as recognised foodie destinations through hyper‑seasonality, provenance, on‑trend menu design, consistent delivery.
• Champion compliance – Maintain the highest standards of food safety, hygiene, and allergen awareness.
• Build and develop teams – Recruit, train, and inspire chefs to achieve excellence.
• Manage profitability – Control costs, monitor performance, and keep kitchens efficient without compromising craft.

You'll be working closely with the General Manager and Head of Food, balancing innovation with operational precision – designing menus that reflect local character while meeting key business goals. From team development and supplier relationships to cost control and compliance, you'll be the driving force behind two high‑performing kitchens.

Qualifications

You will be a proven leader with experience as Head Chef or Executive Chef in a multi‑site environment for at least 3 years. You’ll be skilled in delivering to 2–3 rosette standard. Ideally you are a Food Safety Level 4 qualified chef, or willing to achieve. We are looking for someone who is passionate about food, detail‑oriented, and solution‑focused, with strong organisational skills and the ability to thrive in a fast‑paced setting.

Competitive Salary: circa £55,000 basic + Gratuities, Bonus Scheme, Company Perks.

Benefits

• Competitive salary, negotiable depending on experience.
• Wagestream – ability to access up to 40 % of your wages as you earn them each week.
• 28 days annual leave (rising to 33 days after 5 years).
• Health cash plan.
• Generous employee discounts.
• Employee Assistance Programme.
• Enhanced maternity and paternity pay.
• Apprenticeships available.
• Life assurance.
• Bespoke training programmes accessible to all.
• An engaging & supportive work environment.