ROLE: Executive Head Chef
Salary: £45,000 to £50,000 per annum
Location : London Bedford Square
Department: Estates and Facilities
Reporting to : Head of Estates and Facilities
Starting Date: As soon as possible
Contract Type: Permanent
Hours of work: Full-time; 35 hours Monday to Friday (with overtime for events)
Role Overview
The AA School of Architecture seeks a dynamic, creative and experienced Executive Head Chef to lead our in-house catering service combining hands-on cooking with departmental leadership, overseeing the preparation of fresh meals for the AA restaurant as well as catering for meetings, events, and special functions. The successful candidate will not only deliver delicious, high-quality food but also take full ownership of kitchen operations, including staffing, line management, recruitment, budgeting, supplier management, and compliance with health and safety standards and food safety management system.
We are looking for someone to be a valued part of our community who brings creativity and flair to the kitchen while effectively leading and developing a team, managing rotas, and fostering a productive working environment that encourages a positive work/life balance. The ideal candidate will have proven experience, a relevant food safety qualification, strong organisational and financial skills, and the ability to adapt to the varied demands of catering in an educational and cultural setting. Flexibility to work evenings or weekends is also required. This role offers a fantastic opportunity to make a significant impact on the quality and success of our catering function for both internal and external patrons and to explore opportunities for developing the offering.
Catering operation:
AA Restaurant- Daily lunch operation for staff and students (serving from 12:30-2:00). The restaurant is also open to the public.The kitchens can expect to serve between 100 and 150 meals daily during full term.
AA Bar Open from 9-9 daily serving a selection of hot and cold food and drinks, and a bar selection, including beer, wine and cocktails.
AA Events meetings and functions held on AA premises occurring weekdays and evenings, and occasional weekends.
Main Responsibilities
Culinary Leadership
As head of the AA catering team the Executive chef is responsible for leading by example and maintaining a supportive, productive and cohesive team. They should inspire and mentor their team to help them develop their talents and careers whilst maintaining a high standard. They will be expected to:
Prepare and serve fresh, seasonal, healthy and creative meals for the AA restaurant and in-house events and meetings.
Design and deliver menus that are cost-effective, inclusive, and adaptable to different dietary needs and cultural backgrounds.
Take the lead in designing and developing world class, fine dining menus, rivalling award-winning restaurants for special AA functions.
Work with the AA bar manager to deliver an innovative an appealing range of drinks and snacks that reflect the breadth of the AAs membership and visitors beyond the student body.
Lead on food provision for meetings and other AA functions.
Inspire the catering team to maintain high culinary standards and presentation.
Catering Management
Oversee the day-to-day running of the AA Restaurant and AA Bar.
Manage catering staff rotas, absences, performance, annual reviews and training needs.
Coordinate with departments to meet catering needs for internal events and functions.
Maintain strong relationships with suppliers and manage ordering and stock control.
Able and willing to become the AA's Designated Premises Supervisor.
Financial & Budget Oversight
Monitor and manage catering budgets, ensuring good value and minimal waste.
Work with finance to track costs, set pricing strategies, and forecast spend.
Identify savings opportunities without compromising quality.
Exploring options for new income generation from the catering provision and the AA restaurant.
Recruitment & Staffing
Lead on the recruitment of kitchen and catering staff, with support from HR.
Ensure staffing levels align with service needs and budget constraints.
Create a positive and inclusive working environment that supports team development and retention.
Health & Safety and Compliance
Ensure all kitchen activities comply with food safety legislation and internal policies.
Maintain up-to-date hygiene and safety records (e.g. Safer Food, HACCP, allergen logs).
Ensure the kitchen and catering spaces are clean, safe, and well-maintained at all times.
Manage all kitchen maintenance contracts and coordinate with external engineers as required.
Willingness to fulfil the requirements of the Designated Premises Supervisor and hold the AAs Alcohol Licence.
Essential Requirements
Educational
NVQ 1, 2 and 3.
City & Guilds 706/1 and 706/2.
Food Safety and Hygiene Level 3 (minimum)
Knowledge of dietary requirements and allergen management Qualifications as a Designated Premises Supervisor or willingness to complete the necessary qualification.
Experience
A proven track record and solid experience as an Executive or Head Chef in an in-house catering provision.
An excellent knowledge of all regulations pertaining to the supply of catering services including UK Food
Hygiene and Health & Safety Laws, Allergies and COSHH.
Experience of producing food for exacting customers.
Experience of purchasing, stock control and wastage reduction.
Proven ability to plan menus using seasonal and regional produce, allergen awareness, and that manage stock and costs effectively.
A proven ability to train and develop kitchen staff.
Strong leadership, communication, and time management skills
Ability to work flexibly, including occasional evenings or weekends for events.
Abilities:
Strong, empathetic and inspiring leadership style.
Excellent communication and organisational skills.
Proven ability to be imaginative, creative and visionary in leadership and craft.
Able to lead and think clearly when under pressure.
Accuracy and attention to detail.
Willingness to adopt a flexible and collaborative approach to tasks.
Thorough excellent analytical skills.
A professional approach with high levels of attention to detail.
Approachable to all.
Able to manage a budget and work to financial targets (including profit margins, stock days, turnover)
Desirable Requirements
Qualification in vegetarian cookery.
Qualification in supervision.
First aid certification.
Advanced Food Hygiene Certificate.
Culinary Arts Degree.
Experience in fine dining and/or in an educational, cultural, or creative institutional environment.
A commitment to sustainability and evidence to support this.
The above list of job duties is not exclusive or exhaustive and the post holder will be required to undertake such tasks as may reasonably be expected within the scope and grading of the post.
All staff must:
Comply with all legislative and regulatory requirements (e.g. Finance, HR, Health & Safety)
Adhere to the requirements set out in the AA Code of Behavioural Expectations and other institutional policies.
Person Specification
In writing the person specification, you should decide whether each criterion is essential (without which, the job could not be done), or desirable (which would enable the job holder to do the job well). Please ensure these are measurable.
Minimum 6 10 Maximum
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