About the Role
Reporting directly to management, the Executive Chef will oversee all aspects of kitchen operations, from menu development and cost management to staff leadership and food quality. You will be the driving force behind consistent standards, team performance, and delivering a memorable dining experience for all members and guests.
Key Responsibilities
* Lead and manage the day‐to‐day operations of multiple kitchen outlets
* Develop, implement and maintain high‐quality menus across all services
* Recruit, train, mentor and motivate the culinary team
* Oversee food costing, inventory management and supplier relationships
* Ensure compliance with food safety, health, and licensing standards
* Manage kitchen budgets, labour costs, and operational efficiencies
* Work collaboratively with management to enhance guest experience and operational performance
Your Skills and Experience
* Proven experience as an Executive Chef or Head Chef in high‐volume hospitality
* Strong leadership and team development skills
* Experience managing multiple kitchen outlets and diverse food operations
* Solid commercial acumen, including food costing, budgeting and inventory control
* High standards of food quality, presentation and hygiene
* Excellent communication, organisation and problem‐solving skills
* Ability to thrive in a fast‐paced, member‐focused environment
Your Benefits and Rewards
* Competitive salary package aligned to experience
* Hands‐on, influential leadership role with autonomy
* Work in a supportive, people‐focused environment
* Opportunities for team development and career progression
* Make a real impact on member and guest experience
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