Executive Chef

2 months ago


Solihull, Solihull, United Kingdom Brunning & Price Limited Full time

About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at The Mute Swan in Hampton Court. As a key member of our kitchen team, you will be responsible for leading kitchen operations, driving food culture, and maintaining high standards of food quality, presentation, and service.

Your Key Responsibilities

  • Collaborate closely with the Head Chef to develop and implement new menu ideas and culinary concepts.
  • Lead kitchen operations, ensuring efficient and effective service delivery.
  • Maintain high standards of food quality, presentation, and service, ensuring a consistently excellent customer experience.
  • Develop and implement training programs for kitchen staff, promoting a culture of excellence and continuous improvement.
  • Work closely with the Head Chef to manage kitchen budgets, inventory, and supplies, ensuring optimal resource utilization.
  • Contribute to the development and implementation of new menu ideas, specials, and promotions, ensuring alignment with company goals and objectives.

Your Benefits

  • Competitive salary up to £40,000 inc TRONC, plus paid overtime and great cash tips.
  • Free meals on shift, choose from the menu.
  • 30% discount for you, your friends, and family across B&P and our group, including wagamama.
  • Nest pension scheme.
  • Life assurance.
  • Perks on Tap, saving you money on everyday purchases and more.
  • Cycle to work scheme.
  • £1,000 referral bonus for introducing new Managers or Chefs to the company.

About You

We are looking for a highly skilled and experienced Sous Chef with a passion for creating culinary masterpieces. Previous experience in catering and hospitality in a restaurant, gastro pub, or hotel at junior sous, sous, or kitchen manager level is essential. You will be responsible for running the kitchen, driving the food culture, and keeping your team and our customers engaged with exciting new dishes.


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