Executive Head Chef

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

We are looking for a dynamic, food and people focussed Executive Chef ready to take the lead in a multi-faceted and fast contract catering environment .

We are seeking a highly skilled culinary professional to oversee both innovative staff dining services and exceptional hospitality experiences, including dining, corporate events, and 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
- Meals provided on shift when working within one of our venue
- Annual celebration event
- Culinary development programme
- Cycle to work scheme
- Chef incentive days
- Chef Whites and shoes 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 offering a dual-focus operation:

Job Type: Full time

Salary: Competitive

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

Modern Staff Dining: Delivering seasonal, nutritious, and exciting menus that enhance the workplace experience.; High-End Hospitality & Events: Creating bespoke, memorable menus for executive dining, private events, and VIP receptions.; 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, multi-outlet 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)