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Executive Chef
The Punchbowl
Executive Chef
The Punchbowl
Full Time
1
Year
Experience
Competitive salary
Executive Chef
The Punchbowl
Full Time
1
Year
Experience
Competitive salary
Skills
Fast-Paced Experience
Description
Executive Chef – The Butcombe Group
Award-Winning Pubs & Inns | London & South East Region
The Butcombe Group is proud to offer an exciting opportunity for an experienced and inspiring Executive Chef to lead and support our kitchens across the London and South East region. As an award-winning business with a passion for quality, provenance and sustainability, we are committed to delivering exceptional, freshly prepared food across our growing estate.
If you’re passionate about developing people, elevating culinary standards and driving a high-quality, profitable food offer across multiple sites, this is the role for you.
What’s in it for you
- Competitive salary + car allowance
- Reward Platform – savings & cashback with major retailers, gyms, grocery stores and more
- Bonus scheme
- Generous discounts across our Pubs & Brewery.
Main Purpose of the Role
Reporting directly to the Operations Manager, the Executive Chef works hand-in-hand with the Operations Team to deliver a high-quality, freshly prepared food offer across The Butcombe Group’s London & South East businesses. You will inspire, develop and support our chefs while ensuring food excellence, operational efficiency and profitable performance throughout the region.
Key Responsibilities
Food Excellence & Operational Leadership
- Deliver a high-quality, freshly prepared food offer in line with The Butcombe Group’s food brief, collaborating closely with the Development Chef.
- Ensure consistent food quality and excellent customer satisfaction across all kitchens.
- Be hands-on during trading periods, highly visible across sites, and actively coaching kitchen teams.
People Development & Training
- Lead the induction, training and development of Head Chefs in line with company values.
- Provide ongoing coaching to build skills, drive standards and develop future Sous and Head Chefs.
- Foster a culture of professionalism, progression and high performance.
Commercial & Financial Performance
- Manage GP% and labour costs across your businesses in line with agreed targets.
- Oversee menu planning, dish costing, stock control, portioning and wastage management.
- Review stocktakes, deliveries and credits, providing clear coaching and actions for improvement.
Standards, Safety & Compliance
- Maintain the highest standards of food hygiene, kitchen safety and personal presentation across all sites.
- Conduct regular audits and support teams with ongoing training and compliance.
Menu Development & Innovation
- Deliver twice-yearly menu changes and seasonal updates in line with the company food brief and segmentation.
- Support sites with daily and weekly specials, event menus and external catering offers.
- Drive food sales through innovation, quality and effective use of social media and food-led marketing.
Wider Group Support
- Work collaboratively with the Events Team and Development Chef on bespoke menu requests.
- Provide support to external catering operations and the tenanted division when required.
- Assist the Director of Food with product development, new openings and group food projects.
Skills, Experience & Qualifications
- Strong culinary knowledge and understanding of ingredients, cookery methods and kitchen best practice.
- Awareness of current menu trends and the wider hospitality industry.
- Proven leadership ability to inspire, motivate and develop kitchen teams.
- High personal standards, resilience and the ability to lead from the front.
- Strong organisational, administrative and costing skills, including understanding of stock and menu systems.
- Food Hygiene qualification at CIEH Level 3 or above.
- Minimum 1 year in a similar multi-site or senior kitchen leadership role.
Travel Requirements
This is a regional field-based role. You will regularly travel between Butcombe Group pubs across the London and South East region — this is not an office-based position.
Executive Chef – The Butcombe Group
Award-Winning Pubs & Inns | London & South East Region
The Butcombe Group is proud to offer an exciting opportunity for an experienced and inspiring Executive Chef to lead and support our kitchens across the London and South East region. As an award-winning business with a passion for quality, provenance and sustainability, we are committed to delivering exceptional, freshly prepared food across our growing estate.
If you’re passionate about developing people, elevating culinary standards and driving a high-quality, profitable food offer across multiple sites, this is the role for you.
What’s in it for you
- Competitive salary + car allowance
- Reward Platform – savings & cashback with major retailers, gyms, grocery stores and more
- Bonus scheme
- Generous discounts across our Pubs & Brewery.
Main Purpose of the Role
Reporting directly to the Operations Manager, the Executive Chef works hand-in-hand with the Operations Team to deliver a high-quality, freshly prepared food offer across The Butcombe Group’s London & South East businesses. You will inspire, develop and support our chefs while ensuring food excellence, operational efficiency and profitable performance throughout the region.
Key Responsibilities
Food Excellence & Operational Leadership
- Deliver a high-quality, freshly prepared food offer in line with The Butcombe Group’s food brief, collaborating closely with the Development Chef.
- Ensure consistent food quality and excellent customer satisfaction across all kitchens.
- Be hands-on during trading periods, highly visible across sites, and actively coaching kitchen teams.
People Development & Training
- Lead the induction, training and development of Head Chefs in line with company values.
- Provide ongoing coaching to build skills, drive standards and develop future Sous and Head Chefs.
- Foster a culture of professionalism, progression and high performance.
Commercial & Financial Performance
- Manage GP% and labour costs across your businesses in line with agreed targets.
- Oversee menu planning, dish costing, stock control, portioning and wastage management.
- Review stocktakes, deliveries and credits, providing clear coaching and actions for improvement.
Standards, Safety & Compliance
- Maintain the highest standards of food hygiene, kitchen safety and personal presentation across all sites.
- Conduct regular audits and support teams with ongoing training and compliance.
Menu Development & Innovation
- Deliver twice-yearly menu changes and seasonal updates in line with the company food brief and segmentation.
- Support sites with daily and weekly specials, event menus and external catering offers.
- Drive food sales through innovation, quality and effective use of social media and food-led marketing.
Wider Group Support
- Work collaboratively with the Events Team and Development Chef on bespoke menu requests.
- Provide support to external catering operations and the tenanted division when required.
- Assist the Director of Food with product development, new openings and group food projects.
Skills, Experience & Qualifications
- Strong culinary knowledge and understanding of ingredients, cookery methods and kitchen best practice.
- Awareness of current menu trends and the wider hospitality industry.
- Proven leadership ability to inspire, motivate and develop kitchen teams.
- High personal standards, resilience and the ability to lead from the front.
- Strong organisational, administrative and costing skills, including understanding of stock and menu systems.
- Food Hygiene qualification at CIEH Level 3 or above.
- Minimum 1 year in a similar multi-site or senior kitchen leadership role.
Travel Requirements
This is a regional field-based role. You will regularly travel between Butcombe Group pubs across the London and South East region — this is not an office-based position.
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Executive Chef
Full Time
1
Year
Experience
Competitive salary
Skills
Fast-Paced Experience
41 Farm St, Mayfair, London W1J 5RP, UK