Executive Chef

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Job Description


Executive Chef - Monday to Friday | £60,000-£70,000 | Limehouse, London
Some occasional evening work may be required

We're looking for a strategic and forward-thinking Executive Chef to lead kitchen operations and help elevate our food offer across a busy, high-profile site in East London. This is a key leadership role - not just about running a kitchen, but about shaping food strategy, driving innovation, and delivering excellence at every level.

About the Role

  • Schedule: Monday to Friday (occasional evenings may be required)

  • Hours: 40 hours per week

  • Salary: £60,000-£70,000 depending on experience

  • Location: Limehouse, East London

This is an exciting opportunity to take full ownership of a complex and diverse food operation, with a strong focus on both quality and consistency. The successful candidate will play a critical role in developing our food identity, leading culinary standards, and working closely with stakeholders to deliver a best-in-class experience.

Key Responsibilities

  • Lead and manage all aspects of kitchen operations

  • Design and implement seasonal, innovative menus

  • Ensure high standards of food quality, presentation, and compliance

  • Drive consistency, efficiency, and service excellence

  • Support the development of kitchen teams and nurture a positive culture

  • Collaborate with internal teams and clients to shape the food offer

  • Deliver strong commercial outcomes through smart, food-led decisions

The Ideal Candidate Will:

  • Bring proven experience as an Executive Chef or Senior Head Chef

  • Be a confident, strategic leader with a forward-thinking mindset

  • Have strong commercial awareness and the ability to align food with business goals

  • Be passionate about innovation and staying ahead of food trends

  • Demonstrate excellent communication and stakeholder management skills

  • Be reliable, organised, and committed to excellence across all areas

What We Offer

  • Monday to Friday working - Occasional weekends.

  • Autonomy to shape menus and influence food strategy

  • A collaborative, professional, and supportive working environment

  • Competitive salary and strong emphasis on work-life balance