Executive Head Chef at BaxterStorey

City of London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

14 Jan, 26

Salary

60000.0

Posted On

16 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Excellence, Menu Design, Team Management, Food Safety, Hygiene Standards, Cost Control, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Event Coordination, High-Volume Operations, Fine Dining

Industry

Food and Beverage Services

Description

Company Description Executive Head Chef Hospitality , Fine dining & Retail Up to £55'000 - £60'000 Monday to Friday St Paul's / Bank This is a unique opportunity to join a prestigious site offering a dual-focus operation: Modern Staff Dining: Delivering seasonal, nutritious, and exciting menus that enhance the workplace experience. High-End Hospitality & Events: Creating bespoke, memorable menus for executive dining, private events, and VIP receptions. As Executive Chef, you will lead a dedicated kitchen team to deliver culinary excellence, drive innovation, and maintain the highest food safety and quality standards. Benefits: 28 Days holiday including bank holidays Plus your birthday off 3 volunteering days 3 days grandparent leave 24 week’s enhanced maternity leave Secondary carer leave Wedding/commitment day leave Free meals on shift Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance Discounts available on our Perkbox app; high street shops, holidays & cinema Wellbeing hub Access to employee assistance programme Cycle to work scheme Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth. As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves. If you are a passionate Executive Chef keen to make a name for yourself within the food service industry, we would love to hear from you! Job Description Key Responsibilities Design and implement creative, on-trend menus across staff dining and hospitality operations Manage and inspire a brigade of chefs and kitchen staff Maintain excellent food quality, presentation, and consistency Work closely with the front-of-house and events teams to deliver seamless hospitality experiences Monitor food costs and ensure profitability in line with budget targets Uphold strict health & safety, allergen, and hygiene standards Foster a culture of continuous improvement, training, and development Liaise with the Chefs from our regional catered sites to deliver consistency across the group Lead on Marketing promotions and Pop-Ups Qualifications Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment Strong background in both contemporary staff catering and fine-dining hospitality/events Computer literate, with basic skills in Microsoft Word, Excel and Powerpoint Creative, trend-aware, and passionate about sustainability and seasonality Inspirational leader with excellent communication and organisational skills A previous experience in managing a large team will be essential Financially astute with experience managing food margins and cost controls Level 3 Food Safety & HACCP (or equivalent)

Responsibilities

Design and implement creative, on-trend menus across staff dining and hospitality operations. Manage and inspire a brigade of chefs and kitchen staff while maintaining excellent food quality and safety standards.