Job Introduction
We recognise and reward talent. That’s why we offer a comprehensive benefits package including (but not limited to):
Contributory pension scheme
Career development through our Career Pathways and MyLearning programmes
Quick access for you and your immediate family to a Digital GP and wider healthcare benefits
Exclusive travel discounts with TUI, Expedia, Booking.com and more
Supermarket savings at Tesco, Sainsbury’s, Morrisons and others
Up to 44% off cinema tickets
Cash rewards every time you spend, redeemable across a wide range of brands
Free wellness, mindfulness and exercise classes
The ability to share discounts and offers with friends and family
The Role
We are seeking a passionate and visionary Executive Chef to lead and elevate the catering operation.
You will be responsible for creating a clear culinary vision, ensuring food presentation and service is modern, exciting and commercially successful.
Key Responsibilities
Create and deliver an overall culinary vision and food strategy
Design innovative, commercially viable menus aligned to outlet themes and student demographics
Plan seasonal dish rotations to keep customers engaged and returning
Develop menus and manage item pricing
Source high-quality ingredients and maintain accurate stock control
Ensure all kitchens are fully equipped and compliant
Maintain exceptional food quality and exceed hygiene standards
Recruit, train, develop and motivate kitchen teams
Manage budgets and deliver agreed financial targets
Roll out food concepts and innovative offers in partnership with the National Executive Chef
Support operational teams and location managers in consistently exceeding food standards
Lead food presentation and service in an engaging, contemporary way
Attend client and university meetings as required
About You
You are an inspirational culinary leader with strong commercial awareness and a genuine passion for delivering outstanding food in a fast-paced university environment.
Essential Requirements
2+ years of culinary education
5+ years’ experience in a similar Executive or Senior Chef position
City & Guilds 706/1 & 2 or NVQ Level 3 in Catering (or equivalent)
CIEH Level 3 Award in Food Safety in Catering
Advanced knowledge of culinary principles and practices
Strong understanding of BOH systems, ordering and inventory management
Proven leadership and people management experience
Excellent organisational and administrative skills
Ability to work under pressure while maintaining high standards