Executive Head Chef - Lead Multi-Site London Kitchens

COREcruitment Ltd; Greater London; On-site; GBP 60,000 - 66,000; Full time

Benefits offered by this job

28 days annual leave

Company pension

Life assurance

Wellbeing support

Season tickets

Training and development

Job summary

COREcruitment Ltd is recruiting an Executive Head Chef to lead a high-profile multi-site catering operation in Central London. You will oversee a dynamic mix of retail dining, hospitality and events, developing menus and evolving the food offer across several spaces.

This hands-on role requires strong leadership across large chef teams, a fresh-food focus, and commercial acumen to manage GP, labour, stock and budgets while remaining close to the kitchens.

Qualifications

• Executive Head Chef or experienced multi-site Head Chef.
• Strong multi-site catering experience.
• Background across events, hospitality and retail dining.
• Contract catering, premium venues or large-scale hospitality experience.
• Strong fresh-food and seasonal cooking background.
• Creative with menus and food concepts.
• Experienced leading and developing large chef teams.
• Commercially strong with excellent financial understanding.
• Hands-on, energetic and genuinely passionate about food.

Responsibilities

• Lead the culinary operation across multiple sites.
• Develop and evolve the overall food strategy.
• Create seasonal retail, hospitality and event menus.
• Lead, motivate and develop Head Chefs and kitchen teams.
• Drive food quality and consistency.
• Introduce new food concepts and ideas.
• Manage GP, labour, stock, waste and budgets.
• Support events, food sales and commercial performance.
• Remain visible, involved and hands-on in the kitchens.

Skills

Executive leadership

Multi-site catering

Menu development

Financial management

Staff development

Job description

COREcruitment Ltd is recruiting an Executive Head Chef to lead a high-profile multi-site catering operation in Central London. You will oversee a dynamic mix of retail dining, hospitality and events, developing menus and evolving the food offer across several spaces.

This hands-on role requires strong leadership across large chef teams, a fresh-food focus, and commercial acumen to manage GP, labour, stock and budgets while remaining close to the kitchens.