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As a key strategic member of the catering team, the Executive Chef will be responsible for merging the external influences of the Food Development Team, the core food approach, and the on-site retail and hospitality chef brigades to meet Kirkland & Ellis requirements. The role involves working closely with stakeholders and leadership to determine and implement the food strategy for mobilisation.
Working Environment
The role requires an exceptional chef with strong character and the ability to build a K&E food community within the catering team and customer base. The candidate should have a keen understanding of current food trends and a proven track record of delivering sustained food excellence across all service areas.
Your key responsibilities as the Executive Chef include:
1. Lead the mobilisation of the new location at 40 Leadenhall alongside the General Manager.
2. Develop and implement menus and food styles for Hospitality, Café, Events, and other catering services for Kirkland & Ellis.
3. Incorporate Kirkland & Ellis Wellness and CSR initiatives into the food offerings and collaborate with marketing on wellbeing strategies.
4. Coordinate all production activities according to each kitchen's requirements.
5. Manage catering budgets and standards in collaboration with senior management.
6. Establish and maintain health, safety, and hygiene procedures per company policies.
7. Ensure food presentation and quality exceed expectations.
8. Continuously update the food offerings to reflect latest trends and client needs.
9. Lead and monitor kitchen staff performance.
10. Oversee procurement, storage, and stock control with due diligence.
11. Manage finances through accurate costing, stock management, and menu planning.
12. Recruit, train, and support kitchen staff, fostering a high-performance team.
13. Promote skills development and training for staff and self.
14. Engage effectively with senior stakeholders and communicate ideas clearly.
Working Pattern: 40 hours (Mon-Fri)
Skills and Experience
The ideal candidate will have:
* Proven experience managing a team in a similar role.
* Confidence and positivity.
* Experience in contract catering.
* Ability to develop sustainable solutions.
* A results-oriented approach fostering team spirit under pressure.
* Ability to anticipate and leverage internal and external factors.
Benefits
The salary range is £55,000-£60,000 annually. Benefits include:
* Employee Assistance Programme
* Cycle to work scheme
* Workplace pension
* Life assurance (x2)
* 28 days holiday (including Bank Holidays), increasing to 31 days after 2 years
* Additional benefits for you and your family, plus a day off for your birthday
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