Group Executive Chef Job at Impact Food Group (Milton Keynes)

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Group Executive Chef

Impact Food Group (IFG) is one of England’s fastest-growing school food provider...

Location

United Kingdom , Milton Keynes

Salary:

40000.00 GBP / Year

360 Resourcing Solutions

Expiration Date

Until further notice

Requirements

Previous multi site Chef Manager experience (ideally within secondary education)
A genuine passion for food and customer service
Strong craft skills and the ability to lead by example
Excellent organisation, flexibility, and resilience
The ability to prioritise and adapt across multiple sites
Must hold a full UK driving licence and have access to your own vehicle

Job Responsibility

Covering chef manager absences across sites
Supporting with the training and development of onsite catering teams
Assisting with the mobilisation of new contracts
Maintaining high standards of food quality, service, and compliance
Providing hands-on kitchen support when required

What we offer

Free meals on shift
Provided uniform
Paid mileage (55p per mile)
Access to a company pension scheme
Ongoing training, development, and career progression opportunities
Free qualifications to support your growth
A staff discount scheme across 850+ retailers
Monthly team incentives, including the chance to win shopping vouchers
No evenings, no weekends, no late nights, all school holidays off

Fulltime

Group Executive Pastry Chef

As our Group Executive Pastry Chef, you will be the visionary driving the culina...

Location

United Kingdom , London

Salary:

30534.76 GBP / Year

Aqua Kyoto

Expiration Date

Until further notice

Requirements

All applicants must be eligible to live and work in the UK

Job Responsibility

Culinary Expertise: Create recipes for success and guide the kitchen in creating and presenting authentic and innovative dishes, ensuring each menu item reflects the highest standards of quality, flavour, and presentation while embracing traditional techniques and seasonal ingredients
Team Leadership: Manage, mentor, and inspire the culinary team, fostering a positive and collaborative environment, overseeing staff training, and conducting performance evaluations to promote professional growth and culinary excellence
Operational Management: Ensure efficient kitchen operations by managing inventory, controlling food costs, maintaining cleanliness, and upholding food safety and hygiene standards, while actively engaging in menu development, special events, and overall culinary strategy

What we offer

Dine with us: Enjoy discounts at all Aqua venues
Celebrate YOU: Take your birthday off and earn additional long service leave
Grow with us: Ongoing training and development to support both your professional and personal development
Financial well-being: Manage your pay with ease through Wagestream & enhance your financial knowledge
Breaks: Food provided during your breaks - Restaurant perk
Work out: Discounted gym membership
Lunch & Learn: Head Office perk
Share the Talent: Bring a friend on board and get £500
Tronc system, which may give you up between £49.465,24 and £59.465,24 extra per year

Fulltime

Executive Chef

Join White Rabbit Hospitality as Executive Chef – Lead the Kitchen at The Alice,...

Location

United Kingdom , Oxford

Salary:

70000.00 GBP / Year

360 Resourcing Solutions

Expiration Date

Until further notice

Requirements

Proven experience as an Executive Chef or Head Chef ready to step up, within a quality hotel, restaurant, or destination dining environment
Demonstrable experience leading multi-outlet hotel kitchen operations, including restaurant, breakfast, and conference and banqueting
A strong, distinctive culinary identity with the creative vision to lead and evolve menus across multiple formats and occasions
Demonstrated ability to build, lead, and retain a high-performing kitchen team across multiple sections and service periods
Solid financial acumen with hands-on experience managing food GPs, labour costs, and kitchen budgets across multiple revenue streams
A meticulous approach to food safety, hygiene standards, and allergen compliance
Excellent communication and leadership skills, you lead by example, inspire those around you, and set the standard every single day

Job Responsibility

Lead the full kitchen operation at The Randolph, taking ownership of culinary direction, quality, and consistency across The Alice restaurant, breakfast service, and conference and banqueting
Create and develop compelling, seasonal menus across all food outlets and occasions, from an inspiring breakfast offering to destination dining at The Alice and bespoke menus for conferences, private dining, and banqueting events
Build, develop, and inspire a high-performing kitchen brigade, fostering a culture of creativity, craft, and mutual respect across every section and service period
Drive financial performance through effective GP management, stock control, menu costing, and waste reduction across all revenue streams
Work closely with the Restaurant Manager, Events team, and F&B leadership to ensure a seamless and joined-up guest experience from kitchen to floor across every outlet and occasion
Lead the planning and execution of conference and banqueting events, ensuring every event is delivered to the highest standard regardless of scale or complexity
Lead recruitment, onboarding, and ongoing development of kitchen team members at all levels
Implement and maintain rigorous food safety, hygiene, and allergen management standards across the entire kitchen operation
Build strong relationships with suppliers, sourcing the finest local and seasonal produce to underpin the menu offer across all outlets
Champion a positive kitchen culture rooted in White Rabbit Hospitality's values, where chefs are developed, recognised, and proud of what they produce

What we offer

Dining discount across the White Rabbit Hospitality portfolio
Full creative ownership of the culinary direction across every outlet and occasion at The Randolph Oxford
Real opportunities for progression within a growing hospitality group, including involvement in new openings and wider group projects
A supportive, values-driven environment where your development and ambition genuinely matter
28 days holiday including bank holidays

Fulltime

Executive Chef

The Executive Chef is responsible for overseeing the day-to-day culinary operati...

Location

United States , Clovis

Salary:

Not provided

KemperSports

Expiration Date

Until further notice

Requirements

Bachelors degree in Culinary Arts and/other Hospitality Management degree and five years food production and management experience, preferred
OR 10 years relevant experience
OR Any equivalent combination of experience and training that provides the required knowledge, skills and abilities
Strong Country Club background will be given special consideration
A history of stability and logical progression in their career choices is a must
Must possess verifiably strong written and oral communications skills with the ability to speak and present to large groups of people
Must have computer skills including but not limited to Microsoft Outlook, Word and Excel
Must attend weekly management and BEO meetings

Job Responsibility

Responsible for overseeing the day-to-day culinary operations of the Club while ensuring the highest quality for members and guests
Responsible for all food and pastry production
including a la carte, banquet functions and all other outlets
Leads, manages, motivates and directs the kitchen staff to achieve the objectives set by the General Manager and Assistant General Manager
Creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by the staff
Develops menus, food purchase specifications and recipes
Trains, mentors and supervises production staff
Monitors and manages food and labor costs for the department
Maintains the highest professional food quality and sanitation standards
Assures the highest standards of quality and production

What we offer

Salary plus Bonus

Fulltime

Multi-Concept Executive Chef

Are you a highly motivated Executive Chef eager to steer your team toward succes...

Location

United States , Livingston

Salary:

90000.00 - 100000.00 USD / Year

Goodwin Recruiting

Expiration Date

Until further notice

Requirements

Must have held the previous title of Executive Chef
Must have overseen a multi-venue organization with 7 years of experience as a leader
Culinary skillset and ability to work with various ingredients and cuisines
Ability to manage budget, P&L, and costs
Ability to build and create a loyal team while fostering a culture of service and hospitality

Job Responsibility

Head a group of proficient experts who place the utmost importance on ensuring guest contentment and upholding cultural beliefs throughout the premises
Develops well-defined recipes and portion specifications for multiple venues
Responsible for overseeing and providing direction on all menu items, starting from breakfast and going all the way through dinner, including special events, banquets, and conferences
Trains staff on cooking and presentation, reviewing orders for quality
Reviews daily/weekly/monthly food cost reports with key kitchen and F&B team members
Ensure strict standards for handling, storing, preparing, and cleaning food and equipment to keep you safe and satisfied

What we offer

Bonus potential
Health insurance benefits
Vacation, PTO
Relocation assistance
Strong workplace culture

Fulltime

Executive Pastry Chef

Location

Korea, Republic of , Seoul

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Five to seven years of previous experience in multiple culinary/food & beverage department head positions
College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
Is a good 'judge' of people, quickly understands the environment and coaches other to improve long-term outcomes
Has good business acumen, a strong work ethic and people-management and facilitation skills
Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
Has the ability to operate computer equipment and other food & beverage computer systems
Is proactive, hands-on and able to operate autonomously

Job Responsibility

Is responsible for the designing, executing, and operating the desert offering of all the outlets
Provide final authorization for development of and changes to menu items
Participate in execution of key Marketing, PR, and Social Media Campaigns
Create the best team and structure for the kitchen operations
Select products and vendors
Set expense lines for kitchen products
Manages and supervises the pastry in accordance with FS core and culture standards and local operating criteria at all times
Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen's cold food production area to ensure that established cultural and core standards are met
Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilizes creative menu planning to minimizing waste
Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control

Fulltime

Executive Sous Chef

About Isla Bella Beach Resort: Isla Bella Beach Resort combines unparalleled lux...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

Requirements

5+ years of progressive culinary experience
at least 2 years in a senior leadership role (Sous Chef or higher)
proven experience in high-volume, upscale resort or hotel kitchens
strong understanding of kitchen operations, food cost management, and team development
culinary degree or equivalent professional training preferred
ServSafe Certification or similar food safety credential preferred
strong leadership, communication, and organizational skills
ability to work flexible hours including nights, weekends, and holidays

Job Responsibility

Assist the Executive Chef in overseeing daily culinary operations, including restaurant outlets, banquets, in-room dining, and seasonal venues
Lead, train, and develop a diverse culinary team, promoting a positive and professional kitchen culture
Ensure consistent food preparation and presentation according to resort standards
Oversee food cost control, labor efficiency, and waste reduction in accordance with budgetary goals
Support inventory management, vendor relations, and ordering procedures
Ensure compliance with health, safety, and sanitation standards as outlined by local and state regulations
Maintain clear communication and collaboration between culinary, stewarding, and front-of-house teams
Step in as acting Executive Chef in their absence
Participate in menu development and seasonal offerings to maintain a fresh, on-brand culinary experience
Support special events, weddings, and large group functions with precision and creative execution

What we offer

Competitive salary
Health, dental, vision, and other benefits
Employee meals and uniform provided
Career growth opportunities within EOS Hospitality properties
Stunning resort setting in the heart of the Florida Keys
$1000 SIGN ON BONUS

Fulltime

Chef & Event executive

Are you passionate about Italian cuisine and love connecting with people? Do you...

Location

United Kingdom , Richmond

Salary:

Not provided

Pasta Evangelists

Expiration Date

Until further notice

Requirements

Passionate about Italian cuisine and connecting with people
Flair for entertaining and creating memorable experiences
Love interacting with people and making everyone feel at ease
Passionate about Italian cuisine, especially pasta
Food knowledge and skill with full fresh ingredients from scratch
Comfortable speaking in front of groups and guiding people through pasta-making
Take pride in creating flawless events
Enjoy preparing, presenting and delivering a wide range of pasta dishes for audiences with different tastes or dietary needs
Available to host events from Thursday to Sunday, with ability to lead 2 to 3 classes per day as required
Must be able to work one or both weekend shifts and some evenings

Job Responsibility

Host engaging events for small groups (around 15 people) teaching the art of pasta making
Ensure every guest leaves with a smile, feeling inspired and ready to recommend us
Secure glowing 5-star reviews on Google and TripAdvisor
Sourcing and preparing antipasto dishes tailored to dietary preferences
Manage product stocking, rotation, and daily orders based on the week's class activities
Set up the event space to high standards, creating a warm and welcoming atmosphere
Work closely with our Events team and attend workshops led by Chef Roberta
Participate in staff meetings and communicate any issues or needs to management
Ensure that health, safety and food hygiene protocols are adhered to at all times and complete all necessary documentation
Full time roles involve around 8 events per week, but at busier times we may require you to undertake additional classes

What we offer

Competitive salary to attract the best talent
Join a dynamic, fast-moving & diverse team
Join a growing business with growing opportunities
Regular team socials and pasta tastings
28 days holiday (inclusive of bank holidays)
Complementary staff food & drinks while on shift
Training to develop technical and managerial skills

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Group Executive Chef

Job Description

Job Responsibility

Requirements

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