Location
London - St Paul's / Bank

Hours
Monday to Friday

Salary
Up to £60,000 per annum

About the Role
This is a unique opportunity to join a prestigious site offering a dual-focus operation:
- 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.

As Executive Head Chef, you will lead a dedicated kitchen team to deliver culinary excellence, drive innovation, and maintain the highest food safety and quality standards. You will manage the smooth and efficient operation of a kitchen operating across multiple outlets, ensuring the company’s reputation for food quality is maintained at all times.

Your responsibilities will include organising the planning, preparation, cooking, and presentation of food to the standards required by the company and client, managing supplies and stock control, setting objectives, supervising recruitment, assessing employee performance, and continuously updating your industry knowledge on current food trends and ingredients.

You will also control and achieve agreed financial targets whilst maximising commercial opportunities and ensure compliance with all Health and Safety, Food Safety, and environmental legislation and procedures.

BaxterStorey offers a supportive and inclusive environment that encourages growth and celebrates diversity. You will benefit from bespoke training and development opportunities, apprenticeships for all experience levels, and a strong focus on work-life balance.

Benefits
28 days holiday including bank holidays
Birthday off
3 volunteering days
3 days grandparent leave
24 weeks enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeship opportunities for all experience levels
Pension and life insurance
Discounts via Perkbox app on high street shops, holidays & cinema
Wellbeing hub
Access to employee assistance programme
Cycle to work scheme

Experience
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.
Experience managing a large team is essential.
Financially astute with experience managing food margins and cost controls.

About you
Creative, trend-aware, and passionate about sustainability and seasonality.
Inspirational leader with excellent communication and organisational skills.
Motivated and hungry to learn, with a passion for culinary arts and delivering exceptional food experiences.

Qualifications
Level 3 Food Safety & HACCP (or equivalent).
Computer literate with basic skills in Microsoft Word, Excel, and PowerPoint.