The Company: A company operated by industry professionals and genuine foodie's. Nationally recognised group with numerous awards for innovation & quality. Excellent growth plans and has shown YOY growth for the past three years. The Package: £65,000 per annum 40 hours per week Monday - Friday Daytime hours Paid overtime for events 25 days holiday Uniform Provided Life Insurance Workplace pension Day off for your birthday Management training programs Other free benefit inc gym membership The Job Role: Executive Chef to oversee catering for a large high profile Monday to Friday B&I operation. High volume operation with retail and hospitality head chefs in the structure. Strategic client facing role, the Executive Chef will propose and develop concepts to drive customer engagement. Full menu autonomy, the Executive Chef will create innovative on trend menus for the retail staff restaurant, fine dining and events. Reporting to the general manager and responsible for a 2 direct reports and wider kitchen of 10 The Requirements: A head chef or executive chef from a high volume multifaceted B&I operation. A talented and passionate executive chef who will create innovative and seasonal menus inspired by current food trends. An engaging executive chef who can engage and mentor the kitchen team. An organised and diligent executive chef who can over see a multifaceted operation. An articulate executive with excellent communication skills and comfortable liaising with senior clients. Responsible for ensuring high standards of food quality, presentation, and hygiene are delivered. The Location: Central London Easily Accessible via public transport links TH Contact Details: Consultant: Vicki Francis Telephone: 07767115364 Email: vicki@talenthive.co.uk Web: www.talenthive.co.uk