Colicci
Executive Chef
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Company Description
Colicci is a family-run hospitality business that began in 1982 with a single ice cream van and a passion for quality and service. Over the years, the company has grown from mobile ice cream vans at major UK events to more than 30 fixed sites across London’s most visited parks. These sites include cafes, kiosks, restaurants, and vintage ice cream trucks, all focused on delivering memorable food and drink experiences. Colicci operates dedicated kitchens and a bakery to produce items in-house using high-quality ingredients. The business remains rooted in its family heritage, aiming for every guest to feel the warmth of the family atmosphere and the passion behind its food.
Role Description
The Executive Chef is a full-time, on-site role based in London, responsible for leading the culinary operations across Colicci’s cafes, kiosks, and restaurants. This role oversees menu development, ensuring dishes reflect Colicci’s commitment to quality ingredients, consistency, and creativity. The Executive Chef manages kitchen teams, including recruitment, training, scheduling, and performance, while promoting a positive, inclusive, and safety-focused work environment. Daily responsibilities include supervising food preparation and presentation, controlling stock and food costs, and maintaining compliance with hygiene and health and safety regulations. The Executive Chef collaborates closely with operations and management teams to align culinary offerings with brand standards and customer expectations, supporting seasonal menus and new product launches.
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Qualifications
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- Proven experience as an Executive Chef or Head Chef in high-volume cafés, restaurants, or similar hospitality environments.
- Strong skills in menu development, recipe creation, food presentation, and leveraging seasonal, high-quality ingredients.
- Demonstrated ability to lead, coach, and motivate diverse kitchen teams, fostering respectful, inclusive, and collaborative workplaces.
- Solid knowledge of food safety, HACCP, and health and safety regulations, with a track record of maintaining excellent hygiene standards.
- Competence in kitchen operations management, including stock control, cost management, supplier coordination, and waste reduction.
- Effective communication and interpersonal skills, with the ability to work closely with front-of-house, operations, and senior management.
- Flexibility to work varied hours, including weekends and holidays, in line with hospitality and park trading requirements.
- Culinary qualification or equivalent professional experience; experience in bakery or café-style offerings is an advantage.
- Passion for hospitality and guest experience, with a genuine interest in Colicci’s values and commitment to quality.
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