Group Executive Chef

To develop and lead the culinary team. To develop, create, implement, and maintain the

agreed high standard and consistency of all food production, service, dishes, menus &

tastings across all areas of the group in an effective, time efficient, hygienic, and profitable

manner, ensuring customer service standards whilst ensuring best & safe practice and

adherence to all legislation.

Reports to:

Operations Director / Chief Executive Officer

How We Work

• As a Team we are all expected to work daily with the same shared core set of values.
• Our Mission and Vision are what sets our standards and our beliefs.
• Trust, Respect & Teamwork is embodied by One House.

Culinary Talent

• If you are reading this then it is expected and a given that you are a very talented chef.
• You are expected to keep up to date with culinary trends and influences in order to help
• keep the business relevant.
• You are able to translate trends into workable, replicable and profitable dishes and
• processes appropriate to our market.
• You are inspirational. You have a huge passion for food, and are able to inspire your team,
• creating a culture of excellence.
• You will be expected to create appropriate menus applicable and appropriate to various
• market sectors within a company appropriate style and to deadlines.
• The GEC will contribute strategically to the growth and evolution of the business through
• culinary innovation, operational scalability, concept development and support of new
• business opportunities.

Communication and IT skills

• You are expected to be a strong communicator in this role.
• The ability to communicate and delegate effectively up and down the chain of command
• and with clients as required is a vital part of the success of this role.
• To ensure you communicate company policy & standards to all Kitchen team and ensure it
• is understood & followed at all times.
• You are able to communicate effectively and appropriately at board level.
• You will communicate on all company platforms in a timely and appropriate manner.
• It is expected that you will have a high level and competence of IT skills.
• You will be part of the development and play a crucial role in the development of “Monty”
• our in house CRM system.
• It is expected that the GEC will be able to create and implement solutions and processes
• and deliver in house training as required.

Training, Leadership & People Management

• Strong and effective leadership & people management is required for this role.
• You will lead, train, and develop your team to ensure the effective running of all areas of
• the Kitchen to facilitate all business demands to expected & agreed standards.
• It is expected that you will develop and review job specs with your team and hold regular
• 1:1 performance progress meetings.
• Ongoing training in all areas of food production, service and personal development is
• essential to create consistency and understanding.
• The creation, updating and modification of recipe & dish specs for all team to use on all
• dishes are essential training tools to ensure consistency and quality.
• External training assets and courses can be used and requested for various uses and will be
• subject to budgets.
• The recruitment & development of culinary team from apprentice level upwards, is seen as
• key; nurture & grow. The GEC will develop a sustainable culinary talent pipeline through
• recruitment, succession planning, apprenticeships and internal development pathways.
• The ethos and values of One House along with our Vision and Mission is what sets us apart
• as a business, these principles are how we achieve the standards we strive for. Your
• leadership and communication ensuring that the Culinary Team understand this messaging,
• adhere and work to these principles is essential to the success of your role and that of the
• company.
• Your presence and influence will need to be felt by the team at live events and in the
• various group kitchens. This element of leadership is key to the role, the maintenance and
• improvement of standards and business efficiencies.

Commercial Awareness

• It is essential that the Kitchen is run as a business and in a business-like manner. Many
• elements of commercial awareness will involve working closely with the Kitchen Manager,
• but all are ultimately the responsibility of the GEC.
• A strong understanding of the priorities of the business element that the kitchen represents
• is essential.
• The Kitchen is the engine House of our Business and the key to profitability. The GEC must
• consider the commercial elements and importance of all actions and decisions taken to
• ensure the effective running of the kitchen.
• The GEC will ensure the kitchen Team will all work with ‘Finance First’ ( FF ) our in-house
• financial management process.
• It is expected that the GEC will work effectively with the wider Team through One House to
• ensure best FF processes.
• The GEC is required to ensure the Kitchen is run in a time efficient and effective manner,
• ensuring the best use of the available Kitchen Team of Talent at all times.
• Forecasting flows of work, time and labour efficient production for the Kitchen Team is
• essential and a basic of the role.
• Produce regular operational and financial reporting for the exec team, whilst analysing
• financial performance and implementing corrective actions
• Best purchasing practices, negotiated, implemented, and carried out to always ensure the
• best product price, for appropriate products to agreed and expected standards.
• Effective management of appropriate stock levels at all times.
• Working in conjunction with the kitchen manager, it is expected that as part of the process
• of creating spec sheets that dishes are fully costed.
• Gross profit margins need to be established, implemented and maintained.

Kitchen Hygiene & Health & Safety at Work

• All food handling practises, and food hygiene falls under the ultimate responsibility of the
• GEC. This is to be applicable to all/any kitchens at any venue/event, and any team
• members within any of our kitchens at any time, within The Kitchen & Co Group.
• Kitchen hygiene is of the highest importance to our business and that of our strategic
• partners and must be always prioritised.
• A 5 Star kitchen rating is the only acceptable rating for The Kitchen and Co in any
• outlet/establishment that we may operate. This 5 Star rating standard must always be
• achieved and maintained.
• The GEC holds responsibility for ensuring full compliance with allergen legislation,
• Natasha’s Law requirements, allergen communication procedures and ingredient
• traceability across all operations.
• It is the GEC’s responsibility to ensure the fabric of the Kitchen, and any equipment is to
• standard and appropriate maintenance is carried out as required.
• All food handling legislation must be adhered to and all appropriate and upto date
• paperwork and documentation in place at all times.
• Ensure all Kitchen Team are appropriately trained to Government legislation standards in
• safe food handling, and that we hold the appropriate up to date supporting documentation
• for all Kitchen team members.
• The GEC must ensure that all Kitchen Team members have appropriate safe handling
• training for all/any equipment that may require it and all supporting documentation is in
• place and always up to date.
• The GEC must ensure that any health & safety at work legislation applicable to the Kitchen
• and kitchen team is adhered to, training provided as appropriate, and all necessary
• documentation is in place and kept up to date.
• It is expected that you would utilise the roles of Head Chef and Senior Sous to help
• facilitate all of the above.
• The GEC must be able to liaise effectively with any/all food standards officials.

Kitchen Logistics Team and Multi-Site Governance

• It is assumed that the Kitchen Logistics team recruitment, development, scheduling and
• operational efficiencies falls under the overall responsibility of the GEC.
• Conduct regular kitchen audits across all sites
• Implement standard operating procedures
• Ensure operational consistency group-wide

Wider Responsibilities and Involvement

• As a senior member of our Team it is expected that the GEC would be involved from time to
• time as required in various promotional and marketing activities. This may include
• presentations, demonstrations, filming, client tastings etc.
• It is expected that the GEC will liaise directly from time to time as required with our
• Strategic Partners and clients.

Ways of Working

Autonomy and Ownership

• Operates with a high level of independence.
• Takes full ownership of culinary and operational outcomes.
• Proactively identifies and solves problems.

Leadership Presence

• Visible, approachable and decisive.
• Leads by example in all environments.
• Inspires confidence across teams and stakeholders.

Communication

• Clear, consistent and structured communication across all levels.
• Ensures alignment between strategy, kitchen operations and execution.

Core Operational Systems (not limited to)

• Microsoft Office – Outlook, Teams, Excel
• Adobe Acrobat
• Internal and External CRM Systems
• Simple AI literacy – ChatGPT, Grok
• Menu and recipe management systems

Person Specification

• Extensive senior-level culinary and hospitality leadership experience is essential.
• Multi-site hospitality or events experience is highly desirable.
• A highly talented and passionate culinary professional with exceptional operational
• standards.
• Professional, discreet and able to handle confidential information appropriately.
• Calm under pressure with strong crisis management and decision-making ability.
• A natural leader and exceptional communicator who inspires and develops teams.
• Commercially astute with strong financial awareness and operational understanding.
• Forward-thinking, solutions-driven and continuously looking to improve standards and
• efficiencies.
• Hands-on, resilient and able to thrive in a fast-paced hospitality environment.
• A strong collaborator who works effectively across departments and with strategic
• partners, clients and suppliers.
• Confident representing the business externally through client interaction, tastings, events
• and industry engagement.
• Passionate about food, hospitality and delivering exceptional guest experiences.

…