BVC Hospitality is a multi-brand restaurant group operating across London, Paris and the Gulf. Our brands include 74 Duke, Le Café NAC, NAC, Supernova and Crème, and each one lives in its own distinct universe. We are now building a new one: an ice cream brand, starting with a single shop in London.

We are looking for a Head of Ice Cream to create the product with us from nothing.

This is a founding role. There is no recipe book to inherit and no house style to follow. You will develop the range alongside the founders and our Group Executive Chefs, choose the equipment, build the production set-up and write the standards every person after you works to.

We want to work with the best ingredients we can find, and that means the supply chain has to be built too. Finding the right producers, setting the specifications we buy to, and holding suppliers to them. That work is yours as much as the recipes are.

This role needs someone obsessed with quality and with detail. Someone who will make the same recipe a dozen times over, changing one thing each time, and keep going until it is right rather than until it is good enough.

Made in house, made properly, and built to last rather than to trend. If we get it right it scales, and what you build here becomes the product in every shop that follows.

The core of the role
• Recipe creation and development, working directly with the founders and Group Executive Chefs.
• Full ownership of the production process, from ingredient selection through to finished product.
• Building the production set-up from scratch: equipment, layout and workflow.
• Sourcing the best ingredients available and building the supply chain from the ground up.
• Balancing recipes properly — sugars, fats, milk solids, stabilisers, overrun, texture and stability.
• Setting the quality standard and holding it across every single batch.
• Writing master recipes and specifications robust enough to travel to other sites and other countries.
• Food safety, HACCP, allergen management and traceability.
• Building and training the team as the operation grows

What we are looking for
• Serious technical depth in ice cream, gelato or frozen desserts, and a product you are proud of.
• Real understanding of formulation, not just execution.
• Experience setting up or significantly rebuilding a production operation.
• A real point of view on ingredients, and the relationships or instincts to find the best of them.
• Obsessed with quality and detail, and willing to redo a recipe as many times as it takes to get it perfect.
• Unbothered by doing the unglamorous parts properly, batch after batch.
• Someone who wants to build something rather than run someone else’s system.
• Able to lead and train, with the standards to make it stick.
• Premium hospitality, patisserie or artisan production background is a plus.

 You will work closely with the founders and Group Executive Chefs, with real ownership of the product itself. We move quickly and expect the same, but this is your product to make.

Based in London. Tell us about something you have made and why it was good!

BVC Hospitality is a multi-brand restaurant group operating across London, Paris and the Gulf. Our brands include 74 Duke, Le Café NAC, NAC, Supernova and Crème, and each one lives in its own distinct universe. We are now building a new one: an ice cream brand, starting with a single shop in London.

We are looking for a Head of Ice Cream to create the product with us from nothing.

This is a founding role. There is no recipe book to inherit and no house style to follow. You will develop the range alongside the founders and our Group Executive Chefs, choose the equipment, build the production set-up and write the standards every person after you works to.

We want to work with the best ingredients we can find, and that means the supply chain has to be built too. Finding the right producers, setting the specifications we buy to, and holding suppliers to them. That work is yours as much as the recipes are.

This role needs someone obsessed with quality and with detail. Someone who will make the same recipe a dozen times over, changing one thing each time, and keep going until it is right rather than until it is good enough.

Made in house, made properly, and built to last rather than to trend. If we get it right it scales, and what you build here becomes the product in every shop that follows.

The core of the role
• Recipe creation and development, working directly with the founders and Group Executive Chefs.
• Full ownership of the production process, from ingredient selection through to finished product.
• Building the production set-up from scratch: equipment, layout and workflow.
• Sourcing the best ingredients available and building the supply chain from the ground up.
• Balancing recipes properly — sugars, fats, milk solids, stabilisers, overrun, texture and stability.
• Setting the quality standard and holding it across every single batch.
• Writing master recipes and specifications robust enough to travel to other sites and other countries.
• Food safety, HACCP, allergen management and traceability.
• Building and training the team as the operation grows

What we are looking for
• Serious technical depth in ice cream, gelato or frozen desserts, and a product you are proud of.
• Real understanding of formulation, not just execution.
• Experience setting up or significantly rebuilding a production operation.
• A real point of view on ingredients, and the relationships or instincts to find the best of them.
• Obsessed with quality and detail, and willing to redo a recipe as many times as it takes to get it perfect.
• Unbothered by doing the unglamorous parts properly, batch after batch.
• Someone who wants to build something rather than run someone else’s system.
• Able to lead and train, with the standards to make it stick.
• Premium hospitality, patisserie or artisan production background is a plus.

 You will work closely with the founders and Group Executive Chefs, with real ownership of the product itself. We move quickly and expect the same, but this is your product to make.

Based in London. Tell us about something you have made and why it was good!