Executive Culinary Director

1 week ago


March, Cambridgeshire, United Kingdom The Inn Collection Group Full time
About The Inn Collection Group

The Inn Collection Group is a multi-award-winning company that operates in outstanding locations across the North of England and Wales. Our core values are Customer Focused, Courage, Execution, Honesty, Respect, and Results, all aimed at making people happy.

Role Overview

We are currently seeking an Executive Culinary Director to join our team at The Ullswater Inn, located on the southern shore of Ullswater, offering breathtaking views of Helvellyn.

Salary and Benefits

This role comes with a competitive salary of £38,000 per annum, plus additional benefits such as:

  • Extra paid holiday in the month of your birthday
  • 50% off food in any of our Inns
  • 1 bed and breakfast in any of our Inns during January, February, or March
  • 1/3 off room bookings all year round
  • Friends & family pass - 15% off bed and breakfast rate
  • 50% on the day bookings for bed and breakfast at any of our Inns
  • Employee Assistance Programme - 24/7 confidential support
  • Tronc (tips)
  • Paid breaks in our Inns
  • Work for an Employer that gives back to their local community via our Give INN Back scheme
  • Mental Health awareness within the workplace - Training provided for all managers
Job Description

As an Executive Culinary Director, you will be responsible for producing, monitoring, and maintaining consistent food standards and quality across all areas. This includes:

  • Total accountability for the day-to-day running of the kitchen
  • Ordering and using nominated suppliers
  • Achieving budgeted costs for food, wastage, and wages
  • Menu development
  • Stock control
  • Team management and training
  • Daily briefings
  • Kitchen cleanliness

To succeed in this role, you should have:

  • A minimum of 2-3 years' experience in a high-volume environment
  • Flair and enthusiasm for cooking with fresh quality ingredients
  • The ability to cope under pressure, calmly and efficiently to set deadlines
  • Previous management of a kitchen team
  • Good interpersonal skills with both kitchen, front-of-house staff, and management
  • A positive approach to menu planning and costing
  • A Level 3 food safety certificate
  • Stocktaking experience
  • HACCP experience


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