Regional Executive Chef

Manage the smooth and efficient operation of kitchens across multiple outlets, ensuring food quality and company reputation are maintained. Organise planning, preparation, cooking, and presentation of food to required standards while controlling supplies, conducting stock takes, and rotating inventory. Set objectives for day-to-day running, supervise recruitment and selection, assess employee performance, and recognise training needs. Continuously update industry knowledge on trends and ingredients, control financial targets, and maximise commercial opportunities. Ensure compliance with statutory and company requirements for Health and Safety, Food Safety, and environmental legislation. Work with suppliers to negotiate terms and build relationships. Requires Intermediate Food Hygiene Certificate or above, proven experience in a demanding kitchen, and ability to work collaboratively. Monday to Friday schedule in Norwich, Bristol, Leeds, York, or Sheffield.