Somerset

Contract: Full Time, Permanent

Salary: £75,000 per annum

Hours: 40 per week

An independent co-educational day and boarding school for pupils aged 2 to 18 in Street, Somerset. Catering for around 1,300 students daily. We provide a core feeding offer of breakfast, lunch and supper, along with vibrant hospitality provision. This is a 52-week contract and operates 7 days a week, with additional weekend residential activity for boarders. A key benefit to this location is the extensive campus setting and outstanding facilities in the heart of the Somerset countryside.

We are looking for an exceptional Executive Chef to lead a large-scale, high-profile catering operation delivering an outstanding food and hospitality experience across a multi-kitchen, multi-site environment.

This is an exciting opportunity for an experienced and commercially astute chef leader who thrives in a fast-paced operation. Managing a kitchen team of approximately 25 colleagues and overseeing the delivery of around 4,000 meals per day, you will combine culinary excellence with strong operational, financial and people-management skills.

You will be responsible for delivering high-quality fresh, seasonal food across the staff restaurant, high-end banqueting and a variety of client functions and events across two buildings. Significant experience in large-scale, high-end banqueting and multi-site catering is essential.

The Role

As Executive Chef, you will take overall responsibility for the day-to-day management and performance of the Catering Department. You will work closely with the client, Operations Manager and wider business teams to maximise sales, achieve agreed financial targets and ensure an exceptional customer experience at every level.

You will lead from the front, ensuring food is cooked, presented and served to the highest standards while maintaining excellent relationships with the client and supporting functions, demonstrations and events as required.

Key Responsibilities

• Lead and manage a kitchen and catering team of approximately 25 employees.
• Oversee a high-volume operation producing around 4,000 meals per day.
• Deliver exceptional fresh, seasonal food across multiple kitchens and sites.
• Ensure all food is cooked, displayed and served to the highest company standards.
• Take responsibility for high-end banqueting, functions, buffets and special events.
• Support menu development for client presentations.
• Deliver catering requirements across two buildings and support evening and Saturday events when required.
• Maximise income and achieve agreed client budgets and financial targets.
• Take ownership of the Catering Department's financial performance, including budgets, labour, food costs and stock.
• Review financial and operational performance weekly, identifying and addressing any adverse variances.
• Prepare end-of-month accounts and reports alongside the Operations Manager.
• Manage labour effectively, ensuring rotas and payroll are accurate and controlling overtime and agency costs.
• Develop and implement onsite marketing initiatives, with a minimum of two promotions or sales-driving activities each month.
• Build and maintain strong relationships with the client through regular communication and meetings.
• Keep stakeholders informed of activities, progress, results and achievements.
• Ensure agreed client KPIs are consistently achieved.
• Recruit quickly and effectively to fill vacancies in line with company procedures.
• Lead, train, mentor and develop the catering team, ensuring colleagues have the skills and support required to succeed.
• Create a positive, fair and inclusive working environment.
• Deal with customer feedback and complaints professionally and promptly.
• Maintain the highest standards of Health & Safety, food safety, hygiene and safe working practices.
• Ensure all accidents, hazards and maintenance issues are reported and managed appropriately.
• Keep all required compliance documentation and location support packs up to date.