Executive Chef Venues Building Society Arena

Legends Global
is redefining excellence in sport, entertainment and live events. With unrivalled expertise and international reach, we provide end-to-end solutions – from venue development and event programming to revenue strategy and hospitality.

We take a 360-degree, data-driven approach across Partnerships, Hospitality, Merchandise and Attractions, working with leading clients to deliver outstanding experiences that resonate worldwide.

Our organisation is committed to fostering an inclusive and forward-thinking environment where diversity drives innovation and collaboration. Guided by our values of Align, Scale, Connect, Team and Win... we create a culture where everyone has the opportunity to thrive.

A club built on resilience, ambition and a deep connection to its community,
Coventry City Football Club has been at the heart of the city since 1883. Competing in one of the most exciting eras in its history, the Sky Blues call the Coventry Building Society Arena home, a world-class venue that hosts elite sport, live entertainment and major events. Through a long-term partnership with Coventry City FC and Coventry Building Society Arena,
Legends Global is committed to enhancing hospitality, premium experiences and guest engagement, delivering exceptional moments for fans, partners and visitors alike.

The Executive Chef is responsible for leading and managing all culinary operations across the venue, ensuring the delivery of exceptional food quality, presentation, and service standards. The role oversees food production across restaurants, hotel dining, hospitality areas, retail outlets, meeting and event spaces, and other venue operations. Key responsibilities include developing innovative and commercially relevant menus, maintaining the highest standards of food safety and health and safety compliance, managing food procurement and inventory processes, and ensuring the efficient administration and organisation of the kitchen function.

The Head Chef also leads and develops the chef brigade, driving consistency, operational excellence, and an outstanding guest experience across all areas of the venue.

• Lead Culinary Operations - Provide leadership and direction to the culinary team, overseeing food production and presentation across all venue operations, including restaurants, hotel dining, hospitality, retail outlets, and meeting and event spaces, ensuring exceptional quality and consistency.

• Drive Menu Innovation and Commercial Performance - Develop and deliver innovative, market-leading menus that meet diverse customer needs, analysing sales performance, food costs, and market trends to maximise revenue, profitability, and guest satisfaction.

• Ensure Compliance and Operational Excellence - Maintain the highest standards of food safety, health and safety, and regulatory compliance, ensuring all company policies, procedures, and record-keeping requirements are consistently met.

• Manage Food Production, Procurement and Inventory -Oversee food purchasing, stock control, production planning, and inventory management, ensuring efficient operations, strong supplier relationships, cost control, and minimal waste.

• Develop and Inspire High-Performing Teams -Recruit, train, coach, and develop the chef brigade and event-day teams, fostering a culture of continuous improvement, accountability, and excellence in service delivery.

• Proven experience leading culinary operations within a high-volume, complex hospitality, events, stadium, arena, or hotel environment.

• Strong leadership and people management skills, with a track record of developing, motivating, and managing high-performing teams.

• Extensive food and beverage knowledge, including menu development, food safety, health and safety compliance, and operational best practice.

• Excellent communication, stakeholder management, and organisational skills, with the ability to work effectively across multiple departments.

• NVQ Level 1 & 2 in Professional Cookery (or equivalent) and competency in Microsoft Office and relevant business systems.

• Experience managing budgets, food GP, labour costs, purchasing, and stock…