Regional Business Development Chef: Lead Menu Innovation

Impact Food Group; Reading; On-site; GBP 52,000 - 68,000; Full time

Benefits offered by this job

Competitive salary

Bonus on target

25 days annual leave

Salary sacrifice electric car

Wellbeing platform

Learning platform access

Job summary

Impact Food Group is seeking a Business Development Chef in Reading / M4 Corridor to lead brand-led food development across our Chapter One and related brands. You will prepare and present in your region, drive retention with added value and support sites with audits and development plans.

The role demands strong culinary qualifications, leadership and cost-control savvy, plus excellent communication and interpersonal skills to motivate teams and deliver high standards across multiple sites.

Qualifications

• Formal culinary qualification NVQ level 2/3 or equivalent with 3 years’ experience in a similar role.
• Computer literate, Microsoft Word, Excel, PowerPoint and catering management systems.
• Strong leadership, cost controls and operations knowledge.

Responsibilities

• Prepare and present in their region and support neighbouring presentations.
• Retention: provide added value and conduct site audits and development plans.
• Deliver a centre of excellence by supporting and developing the food offer in line with Brand Standards and implementing a PVR.
• Carry out site visits and drive brand standard audits.
• Identify and develop talent for future leadership within the business.
• Localise the offer to fit regional needs and drive sales.

Skills

Leadership

Communication

Problem solving

Interpersonal skills

Education

NVQ level 2/3 or equivalent

Tools

Microsoft Office

Catering management systems

Job description

Impact Food Group is seeking a Business Development Chef in Reading / M4 Corridor to lead brand-led food development across our Chapter One and related brands. You will prepare and present in your region, drive retention with added value and support sites with audits and development plans.

The role demands strong culinary qualifications, leadership and cost-control savvy, plus excellent communication and interpersonal skills to motivate teams and deliver high standards across multiple sites.