Job post summary
Date posted: September 18, 2025
Job post summary
Pay: Up to £55,000.00 per year Plus Service Charge
Job description:
JOB TITLE: Executive Head Chef
REPORTING TO: Operations Manager/General Manager
MAIN PURPOSE OF JOB:
Support kitchen teams across the region and develop menu's to demonstrate innovation and maximise profit
GENERIC KEY ACCOUNTABILITIES:
People
* To take pride in everything I do and drive the same standards with my people
* To ensure that the team consistently deliver outstanding hospitality
* To anticipate and react to the needs of our guests and give my team the autonomy to do the same
* To be an ambassador for the Macdonald Brand in the community and the industry
* To take ownership for my personal development and performance
* To create a customer responsive culture where exceptional customer service prevails
* Lead, develop, retain and recruit high calibre people and teams to drive the company's core standards
Product
* To ensure my team consistently delivers MacDonald core standards in all departments and functions
* To achieve a safe and clean environment driving standards and proactively looking for non-compliance
* To take responsibility for understanding our company products and services
* To proactively look for ways to improve or enhance the guest experience
* To use feedback to improve my own personal performance, the performance of my team and my department, whilst activity encouraging feedback from others
* To give my full to support to company initiatives
Process
* I am a champion of MacDonald company values and a role model to my team
* To complete and deliver training (including statutory) in line with company policy and procedures
* To follow all processes ensuring full compliance and to overcome any barriers or challenges which may prevent me or my team from delivering on agreed processes
* To take responsibility for keeping up to date with any changes in my department and take responsibility for communicating them to my team
* Ensure risk assessments are completed by department heads to ensure compliancy
* To be responsible for the safety and security of my guests
Profit
* To influence the strategy for the Region and Company in the short and longer term
* Control operational costs throughout every department
* Be both pro-active and reactive to any forecasted sales and profit shortfalls to budget.
* To look for ways to protect the profit of the organisation without compromising the guest experience
* To be fully accountable for investigating and reporting any shortfalls in accounting practices
* To lead department objectives and ensure all sales opportunities are exploited (OWS)
* Ensure my team can spot and act on every opportunity for sales
* To act upon any reasonable instructions from management as pertains to my job responsibilities
JOB SPECIFIC ACCOUNTABILITIES:
* To control the resources, manage the processes and cultivate the understanding of basic kitchen management skills, throughout the region.
* To continually develop the quality and maintain standards in line with the brand standards of Macdonald Hotels.
* Drive total compliance of all legislation pertaining to food handling and food safety in line with PSN & EHO.
* Promote the respect of the staff and management by understanding problems, showing the correct support and providing solutions. To drive the best possible standards to the agreed budgets.
* The recruitment and selection of new employees carried out effectively in accordance with company procedures and best practices and in line with wage budgets and manpower plans.
* Provide constructive feedback to chefs & GM on hotels standards and service delivery.
* Support & Guide Kitchen teams on all company operational expectations and standards.
* Provide training & Support for brand standards and chef development.
* Provide that all Chefs have the correct Macdonald's chefs uniform on at all times.
* Provide appropriate training to all head chefs on rota planning, in line with business forecasts.
* Support the kitchens on the practical delivery of food whenever required to do so.
* To help head chefs provide a programme of basic core training for all members of staff.
* Be responsible for all training activities are recorded and evaluated.
* Support HR, GM's and Head chef in forging strong links with local colleges and universities, offering programmed placement opportunities and incentives for students to join us on a full time or part time basis.
* To promote effective and regular communication between head and chefs, through regularly quarterly meetings.
* Responsible for all statuary regulations are adhered to ensure that all employees are trained to uphold the conditions of the food hygiene policies.
* To comply with all policies and procedures as written down in the staff hand book.
* Support Head chefs with developing, controlling and delivering the food offering across the Region.
* Feedback to be given to individuals through the appraisal process and personal development plans set and actioned accordingly.
* To adhere to core standards on menu descriptions, training and focussing the team on presentation, cooking specifications and food costs.
* Systems, procedures and practice for the maintenance of quality and customer service standards to be monitored, maintained, evaluated and enhanced.
* To create an environment that delights the customer and encourages feedback, high level of satisfaction and repeat business.
* Problems affecting the customers identified and interpreted, solutions agreed then promptly implemented.
* To drive the delivery of all brand standard menus, as set down by dish specification.
* To actively participate & contribute to regional board meetings.
* To help individual hotels with controlling their food cost and stock control.
* To assist all hotel's in achieving and exceeding the budgeted GP.
* Ensure all food stock must be controlled through correct ordering, storage and production, in line with business and legal requirements.
* Responsible for all head chefs training on food revenues tracking.
* Responsible for all Head chefs training on understanding the P&L, food flash & forecasts reports.
* Costs and expenditure to be forecasted accurately, monitored, controlled and evaluated.
* Maximising profits and exploiting opportunities for business growth.
* To train then drive business efficiency through the maximisation of IT systems: e.g. Procure Wizard, Rota Horizon, Intranet operating standards.
* Procedures and legal requirements pertaining to fire, safety, hygiene and security to be adhered to at all times.
* To work with all head chefs to achieve agreed pass mark in all PSN audits.
* Appropriate records maintained in accordance with Company and legal requirements
* To priorities a greater understanding in all PSN practices.
* Be responsible that all kitchen team have basic hygiene certificate and all sous chefs & Head chefs have intermediate food hygiene certificate.
* Appropriate records maintained in accordance with Company and legal requirements.
* To communicate all new legislation to all head chefs.
* To undertake any other duties as may reasonably be requested by the management.
KEY MEASURES:
* Brand standard audits
* Health & Safety checks
* Guest feedback
* TripAdvisor
* Mystery guest
* AA inspection outcome
* PSN audits
* EHO reports
* Financial performance
Job Type: Full-time
Additional pay:
* Performance bonus
* Tips
Benefits:
* Discounted or free food
* Employee discount
* Free parking
* Gym membership
* On-site parking
* Store discount
Work Location: In person
Job Type: Full-time
Pay: £55,000.00 per year Plus Service Charge
Work Location: In person
Job Types: Full-time, Permanent
Pay: £55,000.00 per year
Benefits:
* Company pension
* Employee discount
* On-site parking
Work Location: In person