Executive Head Chef

Searcys are recruiting for an Executive Head Chef to join the team at one of our flagship venues One Moorgate Place.

One Moorgate Place, home of Chartered Accountants’ Hall, is a beautiful Grade II listed building, packed with original features to impress any guest. We offer conferencing facilities, modern, spacious meeting rooms and a range of elegant spaces for private dining and events.

We are looking for an experienced culinary leader to oversee premium dining services and create outstanding hospitality experiences, encompassing fine dining, corporate events, and high-profile VIP functions.

As a Executive Head Chef you will receive the following industry leading benefits:

- 50% discount across Searcys venues
- Enrolment into the Searcys pension scheme
- Up to 35 days annual leave (dependant on job role)
- Access to everyday discounts and communication portal
- Employee assistance programme
- Enrolment into Searcys Champagne School
- Annual celebration event
- Culinary development programme
- Cycle to work scheme
- Chef incentive days
- Meals provided on shift when working within one of our venue
- Chef Whites provided
- Your birthday off to celebrate in style
- A day off to volunteer / give back to the charity of your choice
- Team socials

This is a unique opportunity to join a prestigious site

- High-End Hospitality & Events: Creating bespoke, memorable menus for executive dining, private events, and VIP receptions.

Job Type: Full time

Salary: competitive + Bonus

Monday to Friday

As Executive Chef, you will lead a dedicated kitchen team to deliver culinary excellence, drive innovation, and maintain the highest food safety and quality standards.

Responsibilities

Design and implement creative, on-trend menus across staff dining and hospitality operations; Manage and inspire a brigade of chefs and kitchen staff; Maintain excellent food quality, presentation, and consistency; Work closely with the front-of-house and events teams to deliver seamless hospitality experiences; Monitor food costs and ensure profitability in line with budget targets; Uphold strict health & safety, allergen, and hygiene standards; Foster a culture of continuous improvement, training, and development

Requirements

Proven experience as an Executive Chef or Senior Head Chef in a high-volume, events environment; Strong background in both contemporary staff catering and fine-dining hospitality/events; Creative, trend-aware, and passionate about sustainability and seasonality; Inspirational leader with excellent communication and organisational skills; A previous experience in managing a large team will be essential; Financially astute with experience managing food margins and cost controls; Level 3 Food Safety & HACCP (or equivalent)