Executive Chef

4 weeks ago

Epsom, Surrey, United Kingdom Stonebridge Companies Full time

About the Role:

The Task Force Executive Chef is a critical leadership position responsible for overseeing food purchasing and preparation across multiple properties, supporting various hotel food service outlets and events. This role requires frequent travel to different locations, ensuring that culinary standards are maintained, supervising kitchen staff, and collaborating with departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations.

Key Responsibilities:

  • Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
  • Ensure food quality meets culinary standards and exceeds guest expectations.
  • Control food costs by managing inventory, purchasing, and minimizing waste.
  • Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.
  • Ensure kitchen compliance with health, safety, and sanitation regulations.
  • Collaborate with departments to plan and execute special events, banquets, and other food service needs.
  • Develop and update menus, incorporating seasonal ingredients and current trends.
  • Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency.
  • Maintain relationships with vendors to ensure high-quality ingredient sourcing.
  • Monitor kitchen performance and implement improvements to enhance efficiency.
  • Work closely with the Director of Food & Beverage to meet financial and operational goals.

Requirements:

  • Bachelor's degree in Culinary Arts or a related field; or equivalent experience in culinary management.
  • Minimum of 5 years of experience as an Executive Chef or in a similar leadership role.
  • Expertise in food preparation, presentation, and menu development.
  • Strong knowledge of food safety, sanitation, and health regulations.
  • Proven ability to manage food costs, control budgets, and optimize profitability.
  • Excellent leadership and communication skills to manage kitchen staff effectively.
  • Ability to work in a fast-paced environment, handling multiple tasks and maintaining attention to detail.

Work Environment:

  • Must be willing to travel 90% of the time.
  • Primarily an indoor environment, working in a kitchen and office setting.
  • Frequent exposure to kitchen equipment, heat, and cleaning chemicals.
  • Requires standing and walking for extended periods during food preparation and service.
  • Must be able to lift and carry up to 50 lbs.
  • Flexibility to work evenings, weekends, and holidays as needed to meet business demands.

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