Executive Chef - Little & Large Pub Company

Full-time | Multi-site role

Little & Large Pub Company is looking for an experienced, commercially minded and inspiring Executive Chef to lead the food direction across our growing collection of premium food led pubs and country inns.

This is a senior leadership role for an ambitious chef who combines creativity and a genuine passion for hospitality with strong operational discipline. You will work closely with our senior management team and site Head Chefs to develop outstanding menus, improve consistency, strengthen kitchen standards and deliver sustainable commercial results.

The Role

As Executive Chef, you will take responsibility for the overall food strategy across the group. You will support and challenge our Head Chefs, ensuring each kitchen delivers excellent food, strong gross profit, effective labour control and consistently high standards of food safety and cleanliness.

You will be involved in menu development, recipe creation, kitchen recruitment, training, supplier management and the launch of new concepts and sites.

This is a hands-on position. You must be comfortable working in kitchens alongside the teams, supporting services, leading menu launches and addressing operational challenges directly, as well as covering site chefs absence.

Key Responsibilities

• Develop and implement the group’s overall food strategy.
• Create seasonal, commercially successful menus that reflect the identity of each pub.
• Lead menu development, tastings, cook-offs and new dish launches.
• Ensure all recipes, specifications, allergens and costings are accurate and fully documented.
• Support Head Chefs in achieving food gross profit, labour and stock-control targets.
• Monitor food quality, presentation, portion control and consistency across all sites.
• Recruit, train, mentor and develop Head Chefs and senior kitchen teams.
• Conduct regular kitchen visits, audits and performance reviews.
• Maintain the highest standards of food safety, hygiene, health and safety, and allergen compliance.
• Improve purchasing, supplier relationships and product quality while controlling costs.
• Reduce food waste and strengthen stocktaking and ordering processes.
• Support new openings, kitchen refurbishments and the development of new food concepts.
• Work closely with operations, marketing and finance teams on events, promotions and business planning.
• Lead by example and create a positive, professional and accountable kitchen culture.