Head Chef - Staff Catering

Key Responsibilities

Catering Operations & Service Delivery

• Oversee the daily operation of staff catering facilities, ensuring efficient food preparation, production and service.
• Plan and coordinate catering provision in line with operational requirements, colleague numbers, shift patterns and event schedules.
• Ensure meals are freshly prepared, well presented and delivered consistently to the required quality standards.
• Maintain an efficient and welcoming dining environment that supports a positive colleague experience.
• Adapt food production and service arrangements to accommodate fluctuating demand during matchdays and major events.
• Monitor service performance and identify opportunities to improve efficiency, food quality and the overall catering experience.

Menu Planning & Culinary Standards

• Develop and maintain balanced, varied and cost-effective menus that meet the needs of a diverse workforce.
• Ensure menus offer appropriate dietary choices, including vegetarian, vegan and allergen-conscious options.
• Work collaboratively with the wider Culinary team to introduce seasonal dishes, menu improvements and new ideas.
• Maintain consistent standards of food preparation, presentation, portion control and nutritional balance.
• Ensure recipes, specifications and allergen information are accurate and communicated effectively.
• Gather colleague feedback and use it to support continuous improvements to the catering offer.

Team Leadership & People Management

• Lead, motivate and support the staff catering team, creating a positive, inclusive and high-performing working environment.
• Coordinate daily team activities, allocate responsibilities and ensure appropriate staffing levels to meet operational demand.
• Provide hands-on guidance, coaching and development to chefs and catering colleagues.
• Support recruitment, onboarding, training and performance management within the department.
• Promote a culture of teamwork, accountability, professionalism and continuous improvement.
• Ensure colleagues understand and consistently follow operational procedures, food safety standards and company expectations.

Food Safety, Hygiene & Compliance

• Maintain high standards of food safety, hygiene and HACCP compliance throughout the catering operation.
• Ensure all food preparation, storage, handling and service procedures comply with relevant legislation and company policies.
• Oversee allergen management, food labelling and dietary requirements, ensuring accurate information is available.
• Maintain appropriate food safety documentation, temperature records and cleaning schedules.
• Support internal inspections, audits and corrective actions to ensure continued compliance.
• Ensure all equipment and catering facilities are maintained in a safe, clean and operational condition.

Financial Management & Cost Control

• Manage food production and purchasing in line with agreed budgets and operational requirements.
• Monitor food costs, portion control, stock usage and wastage to maintain financial efficiency.
• Oversee stock management, ordering, deliveries and inventory controls.
• Work with suppliers and internal teams to maintain product quality, availability and value for money.
• Identify opportunities to improve productivity, reduce waste and optimise resources without compromising food quality.
• Support budget planning, financial reporting and performance reviews where required.

Collaboration & Continuous Improvement

• Work closely with Culinary, Hospitality, Operations and other departments to ensure staff catering provision meets business requirements.
• Build positive working relationships with internal stakeholders and respond effectively to changing operational needs.
• Support the planning and delivery of catering services during major Stadium events and periods of increased activity.
• Identify opportunities to improve menus, service processes, operational efficiency and colleague satisfaction.
• Contribute to sustainability initiatives, including responsible sourcing, waste reduction and efficient resource management.
• Act as a positive ambassador for the Culinary department and Eastlands Venue Services Limited.

Skills & Expertise

Technical & Professional

• Proven experience in a Catering Manager, Chef Manager, Head Chef or similar operational leadership role within a high-volume catering environment.
• Experience within staff catering, workplace dining, contract catering, institutional catering or large-scale hospitality operations.
• Strong culinary knowledge with the ability to oversee food production, menu planning and service delivery.
• Experience managing catering budgets, food costs, stock control and operational expenditure.
• Strong understanding of food safety legislation, HACCP, allergen management and hygiene standards.
• Experience planning catering provision around changing customer numbers and operational demands.
• Ability to deliver balanced, varied and commercially sustainable menus.
• Good organisational and administrative skills, with the ability to maintain accurate operational records.
• Experience working within stadiums, arenas, large venues or other high-volume environments would be advantageous.

Leadership & Personal Attributes

• Proven ability to lead, motivate and develop catering teams.
• Strong communication and interpersonal skills, with the ability to build effective relationships across departments.
• A hands-on, approachable and supportive management style.
• Excellent organisational skills and the ability to manage competing operational priorities.
• Strong commercial awareness and a proactive approach to cost management.
• Ability to remain calm, adaptable and solution-focused in a fast-paced environment.
• Commitment to delivering high-quality food and a positive colleague dining experience.
• Passion for continuous improvement, teamwork and operational excellence.
• High standards of professionalism, integrity and accountability.