Job Title: Head of Culinary
Location: Canary Wharf - with responsibilities across Northern Ireland & Republic of Ireland

OUR IDEAL HEAD OF CULINARY EXPERIENCE & QUALIFICATIONS:

• Significant senior culinary experience within contract catering, hospitality, or premium foodservice.
• Proven track record of managing multi-site mobilisation or large-scale culinary programmes.
• Experience working directly with clients in a presentation and engagement capacity.
• Strong knowledge of food safety, allergen management, health & safety, and compliance.
• Formal culinary qualifications preferred.

SKILLS & ATTRIBUTES:

• Strategic thinker with operational delivery expertise.
• Commercially aware and focused on profitability and customer value.
• Deep understanding of food trends, sustainability, and workplace dining expectations.
• Excellent communicator, confident presenting to senior stakeholders.
• Collaborative and highly organised, capable of managing multiple priorities.
• Resilient, adaptable, and passionate about food and service excellence.

ABOUT THE ROLE

We are seeking an experienced Head of Culinary to lead the development and execution of a landmark multi-site culinary strategy. This role will oversee one of Europe’s most ambitious workplace dining programmes, starting with a flagship launch in Canary Wharf, followed by sites in Dublin and Belfast.
You will be responsible for delivering a food offer that embodies the highest standards of quality, creativity, sustainability, and commercial success. This is a senior role that requires strong leadership, operational expertise, and the ability to build trusted client partnerships.

KEY RESPONSIBILITIES

• Lead the culinary mobilisation and successful launch of new sites, beginning with Canary Wharf.
• Develop and deliver an innovative food strategy aligned with client expectations, brand values, and market trends.
• Collaborate with project teams to design efficient kitchen and service spaces that enhance customer experience.
• Act as a culinary ambassador, presenting concepts and progress to clients and stakeholders.
• Build, train, and lead high-performing culinary teams across multiple locations.
• Ensure the highest standards of food quality, safety, compliance, and sustainability.
• Balance culinary creativity with commercial objectives to drive business performance.