Colicci
Group Executive Chef
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Company Description
Colicci is a family-run hospitality business that has grown from 1 ice cream van in 1982 to now operating more than 40 fixed sites across London’s most visited parks. These sites include cafes, kiosks, restaurants and our central production unit 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 Group Executive Chef is a full-time, on-site role based in London, responsible for leading the culinary operations across Colicci’s cafes, kiosks, restaurants and our central production unit.
This role drives 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 across all sites, with particular focus on the central production unit
- Supporting Head Chefs in managing stock and food costs
- Ensuring strict compliance with hygiene and health and safety regulations
- Maintaining full compliance with allergens legislation, including accurate labelling, controlled production processes, and consistent communication of allergen information across all teams and sites
- Working 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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Salary & Working Pattern
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Flexibility
- Annual salary of £65,000
- This is a mobile, group role requiring regular travel across all business location and event sites.
- Hours will flex in line with operational priorities, seasonal trading patterns and weather‑driven demand.
- Operational hours of our locations means there is no requirement to work late nights.
- The role is centred around early mornings, weekends and school holidays, in line with our peak trading hours.
Qualifications
- Proven experience as an Executive Chef or Head Chef in quality, high-volume cafés, restaurants, or similar hospitality environments.
- Previous experience of overseeing a busy Central Production Kitchen is also an advantage.
- 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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