Executive Head Chef

TipTopJob; South Yorkshire; On-site; GBP 45,000 - 50,000; Full time

Job summary

TipTopJob in Doncaster is seeking an experienced Executive Head Chef to lead the kitchen, own the food operation across the business and drive commercial performance.

The role covers day-to-day service and large-scale banquets, weddings and events, with strong budgeting, GP, labour control and stock management expectations.

Qualifications

• Head Chef or Executive Head Chef with senior experience.
• Experience in hotel, banqueting or events.
• Experience delivering large sit-down functions and multi-course plated meals.
• Budgets, menu costing, food GP and financial performance.

Responsibilities

• Take full responsibility for the day-to-day running of the kitchen.
• Lead, manage and develop the kitchen team.
• Deliver consistently high standards across restaurant, bar and event food.
• Plan and execute large banquets, weddings and sit-down multi-course functions.
• Ensure plated events are delivered efficiently, consistently and to the required standard.
• Review function sheets and plan staffing, preparation and service accordingly.
• Create, review and cost menus across all areas of the business.
• Produce accurate dish and menu costings.
• Maintain agreed food gross profit targets.
• Monitor food costs, wastage, portion control and purchasing.
• Prepare and manage kitchen budgets.
• Control kitchen labour costs and rotas in line with forecast business levels.
• Manage stock levels, ordering and supplier relationships.
• Carry out stocktakes and investigate variances.
• Work closely with Events and Food and Beverage teams to ensure functions run smoothly.
• Maintain strong food safety, hygiene, HACCP and allergen standards.
• Recruit, train and develop kitchen team members.
• Identify opportunities to improve efficiency, profitability and guest satisfaction.
• Lead from the front during busy services and major events.

Skills

Leadership

Budgeting

Menu costing

Stock management

Food safety

Allergen knowledge

Team management

Labour control

Job description

Location: Doncaster

Salary : A GBP 45,000 : A GBP 50,000 dependent on experience

Vacancy Type: Full:Time

The busy eatery and hotel is looking for an experienced, hands:on and commercially focused Executive Head Chef to lead their kitchen operation and take full ownership of food across the business.

This is a senior operational role requiring someone with strong experience in both day:to:day restaurant service and large:scale banqueting, including weddings, private functions, conferences and sit:down multi:course events.

The successful candidate must also be commercially strong, with a solid understanding of budgeting, menu GP, labour control and stock management.

Key Responsibilities

• Take full responsibility for the day:to:day running of the kitchen.
• Lead, manage and develop the kitchen team.
• Deliver consistently high standards across restaurant, bar and event food.
• Plan and execute large banquets, weddings and sit:down multi:course functions.
• Ensure plated events are delivered efficiently, consistently and to the required standard.
• Review function sheets and plan staffing, preparation and service accordingly.
• Create, review and cost menus across all areas of the business.
• Produce accurate dish and menu costings.
• Maintain agreed food gross profit targets.
• Monitor food costs, wastage, portion control and purchasing.
• Prepare and manage kitchen budgets.
• Control kitchen labour costs and rotas in line with forecast business levels.
• Manage stock levels, ordering and supplier relationships.
• Carry out stocktakes and investigate variances.
• Work closely with Events and Food and Beverage teams to ensure functions run smoothly.
• Maintain strong food safety, hygiene, HACCP and allergen standards.
• Recruit, train and develop kitchen team members.
• Identify opportunities to improve efficiency, profitability and guest satisfaction.
• Lead from the front during busy services and major events.

About You

They are looking for someone who:

• Has previous experience as a Head Chef, Executive Head Chef or experienced Senior Sous Chef.
• Has strong hotel, banqueting or events experience.
• Has experience delivering large sit:down functions and multi:course plated meals.
• Understands how to organise and execute banquets for high guest numbers.
• Is confident with budgets, menu costings, food GP and financial performance.
• Understands labour percentages, purchasing and stock control.
• Can develop commercially viable menus rather than focusing on food quality alone.
• Has strong leadership and team:management skills.
• Is organised and able to plan ahead around weddings and functions.
• Has strong food safety and allergen knowledge.
• Is calm under pressure and comfortable working in a high:volume environment.
• Is hands:on and willing to work alongside the team when required.
• Previous experience within a busy hotel, wedding venue or large:scale banqueting operation is highly desirable.

What They Are Looking For

They are looking for someone who can take ownership of the entire food operation, combining strong culinary standards with banqueting expertise and commercial management.

The right candidate will be equally comfortable planning a large wedding banquet, delivering a busy restaurant service, reviewing a menu costing and discussing food GP and budgets with senior management.