GROUP EXECUTIVE CHEF, MIDLANDS

TipTopJob; Stafford; Hybrid; GBP 65,000 - 70,000; Full time

Benefits offered by this job

Car allowance

Tronc scheme

Working from home

Job summary

TipTopJob is seeking a Group Executive Chef for the Midlands region to own food strategy, culinary standards, and BOH performance across the business. The role includes leading senior kitchen teams, developing menus, and driving GP and cost controls.

Requirements include a strong classical foundation, experience with seasonal ingredients, and a track record of successful menu development and leadership across multiple sites.

Qualifications

• Strong classical culinary foundation with quality-led focus.

Responsibilities

• Develop food strategy and culinary standards across the estate.
• Lead and develop senior BOH teams across multiple sites.
• Drive food quality, GP and kitchen performance and compliance.

Skills

Menu development

Culinary leadership

Food cost & GP

Supplier relationships

Team development

Education

French/European/British culinary training

Job description

GROUP EXECUTIVE CHEF : MIDLANDS

Up to A GBP 70,000 + Tronc and bonus

Were working with with a well:established, independently owned hospitality group with a strong presence across the Midlands.

Theyre now looking for a Group Executive Chef to take ownership of food strategy, culinary standards and BOH performance across the business.

THE ROLE

• Food strategy, menu development and culinary standards
• Leading and developing senior BOH teams across the estate
• Driving food quality, consistency, GP and kitchen performance
• Working with the Operations Director on openings, concepts and menu rollouts
• Supplier relationships, sourcing and sustainability
• Food safety, compliance and due diligence
• Using commercial data to identify opportunities and improve performance
• Building a strong kitchen culture and developing future culinary leaders

About You

Were looking for a chef with a strong classical foundation and a genuine passion for quality:led food.

Your Background Is Likely To Include

• French, European, British culinary training and a strong technical grounding
• Experience working with seasonal, ingredient:led menus
• A real understanding of British produce, provenance and regional suppliers
• Strong relationships with local farmers, butchers, fish suppliers and independent producers
• Experience in quality:led, chef:driven hospitality rather than high:volume contract catering
• A track record of developing menus that are creative but commercially viable
• Experience leading and developing Head Chefs and senior kitchen teams across multiple sites
• Strong understanding of GP, food cost, labour and menu engineering
• A hands:on approach with the credibility to work alongside chefs at every level
• Someone who cares about the detail, from the quality of the produce to what ultimately lands on the plate
• Like to stil be in the kitchen and connected to your teams

Youll need to be as comfortable discussing produce and suppliers as you are discussing numbers, kitchen performance and people.

THE PACKAGE

• Up to A GBP 70,000 salary
• A GBP 5,000:A GBP 10,000 tronc
• Working from hom scheme
• Car allowance and more