Back to search
Delivering seasonal menus across breakfast, lunch, dinner, afternoon teas, with occasional functions will be the main priority of this role. Including managing and developing a brigade of 11 chefs and kitchen porters.
For this Executive Chef role you must have a hands-on style of management and enjoy being an active part of food service. You must have cooked to at least 2 AA rosettes in a Head Chef capacity and be well-practised in kitchen management. Able to achieve financial and EHO targets.
Along with a decent salary there is an opportunity to earn bonus and service charge.
