Executive Head Chef

WSH Group

19h•$55,000 - $55,000•Onsite

About The Position

We are seeking a passionate and experienced Executive Head Chef to lead the culinary team at the St. Duntan's group. The St Dunstan's group comprise of St Dunstan's College, Catford, Rosemead Prep in Tulse Hill, St Christophers in Beckenham and West Lodge in Sidcup. You will be responsible for creating exceptional menus, managing kitchen operations, and delivering outstanding food experiences to our pupils, staff, and visitors. You will be joining Holroyd Howe, one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school. The safety and wellbeing of the people we serve is at the heart of everything we do. A key element is effective allergen management; achieved through training, communication, and care, we create mealtimes where every pupil has a safe experience. Our mission is simple: to provide our teams with the right skills to succeed in their job and our exceptional teams of seasoned specialists customise our catering services to fit children of all ages and satisfy the unique needs of our clients.

Requirements

Experience as an Executive Chef or Head Chef within a contract catering environment, preferably in independent education, or a high-profile business and industry setting.
Strong leadership and team management skills
Passionate about fresh, quality ingredients and innovative menus
Excellent organisational, communication, and financial management skills
Knowledge of current food trends, sustainability, and allergen control
Demonstrate that you have the Right to Work in the UK.
Commitment to safeguarding and promoting the welfare of children and young people.
Ability to pass an Enhanced Disclosure and Barring Service (DBS) check, including a Barred List check.
Willingness to undergo an online search of publicly available information.
Return of satisfactory professional references.

Responsibilities

Lead kitchen operations ensuring the highest standards of food quality, safety, and presentation
Create innovative and seasonal menus tailored to the school’s requirements
Manage kitchen staff recruitment, training, and development
Control budgets, stock, and supplier relationships efficiently
Ensure compliance with all food safety, health & safety, and safeguarding policies
Collaborate with the wider catering and school teams to deliver outstanding customer experiences
Accountability for following and championing allergen controls