Executive Chef

Executive Chef | Birmingham | £60,000 to £65,000 plus profit share and tronc (package circa £75,000)

What’s in it for the successful Executive Chef?

• Salary £60,000 to £65,000 per annum
• Profit share scheme (after year 1)/bonus scheme initially, plus tronc, taking the total package to circa £75,000
• 28 days holiday including bank holidays, rising by a day for every year of service
• 5% contributory pension
• Staff meal on duty
• Staff discounts across the group
• 45 hours per week, flexing with the needs of the business
• Full autonomy over the menu across every food outlet in the hotel
• Backed by University College Birmingham, with strong financial support and real investment in training and development
• The chance to set the kitchen up before launch and shape it from day one

Tonic are searching for an Executive Chef to lead the kitchens at a new restaurant and hotel located within The Cube in Birmingham city centre, backed by University College Birmingham. You will be responsible for all food in the building, covering the restaurant, conference and events, room service and breakfast. The menu is yours to write, and you will lead a large brigade across every one of those outlets. The hotel is looking for a mid-February start ahead of opening, so you will be in while the kitchen, the team and the systems are being put in place. You will own the numbers behind it, with GP, food cost and labour accountable to you, and the UCB backing means the investment in your kitchen and your team is there to support that.

What are we looking for from Executive Chef candidates?

• Experience as an Executive Chef, or a Head Chef who has run multiple outlets within a hotel
• A hotel background covering à la carte, conference and banqueting, room service and breakfast
• Experience leading a large brigade with senior chefs reporting into you, while remaining hands-on during service 
• Strong menu development skills, writing and costing menus across different service styles
• Financially literate, comfortable owning GP, food cost and labour across multiple outlets
• Pre-opening or kitchen set-up experience is highly desirable
• Uncompromising on food safety, allergen management and H&S compliance

If you are interested in this role or would like to find out more, get in touch with the team at Tonic today.