Executive Head Chef: Lead Culinary Innovation & Teams

Aramark Ltd; Greater London; On-site; GBP 50,000 - 55,000; Full time

Benefits offered by this job

Pension scheme

Life assurance

Generous annual leave

Employee assistance programme

Mental health champions network

Discounts and partnerships

Job summary

Aramark UK is seeking a seasoned culinary lead to steer menu development and food concepts across campuses in Greater London. You will plan, train and implement new offers from concept to delivery, and produce operational materials to support colleagues.

You’ll manage food safety standards, understand costs and margins, line-manage teams, and report to senior stakeholders. The role suits someone with multi-unit experience in education or business settings, and strong communication and

Qualifications

• Recent/current experience in a similar role within higher education or business & industry
• Good commercial acumen
• Multi-unit experience
• Effective communication and people management skills
• Strong understanding of food safety and back-of-house management

Responsibilities

• Lead the culinary offer through menu development and food concepts, based on market trends
• Planning, training and execution of new food and beverage offers from conception to delivery
• Producing training and operational materials / aids for new and existing colleagues
• Auditing to ensure standards / portion controls are followed
• Understanding food costs and associated effects - driving labour and margin savings
• Provide leadership and advice to the onsite culinary leads in all capacities
• Feeding back to senior stakeholders, when required
• Driving company food safety / health and safety standards
• Line management of existing colleagues
• Providing support to regional team, as and when required

Skills

Multi-unit experience

People management

Communication skills

Food safety

Job description

Aramark UK is seeking a seasoned culinary lead to steer menu development and food concepts across campuses in Greater London. You will plan, train and implement new offers from concept to delivery, and produce operational materials to support colleagues.

You’ll manage food safety standards, understand costs and margins, line-manage teams, and report to senior stakeholders. The role suits someone with multi-unit experience in education or business settings, and strong communication and