Head Chef

Our client operates the city's waterfront event campus – including an interconnected arena, conference centre, and exhibition centre - as well as a ticketing agency and hotel. Playing a leading role in shining a spotlight on the city, they have successfully staged a wide array of national and international events, from shows and conventions, business gatherings to exhibitions, developing their offer over the last decade to that of a world-class provider of venue and event services.

They are an award-winning, world‑class venue where their people are at the heart of everything that they do. Recognition and reward are of huge importance to them, and just some of the benefits staff can enjoy include:

• An enhanced holiday scheme which increases with length of service.
• An excellent pension scheme is available.
• Access to a premium health care policy, which includes an employee assistant line, contributions towards a wide range of medical costs, such as dental and optical and staff discounts.
• Enhanced maternity, paternity and adoption leave schemes.
• An excellent occupational sick pay scheme.
• Free onsite parking right in the heart of the city centre.
• Employee Reward Platform.
• A dedicated wellbeing strategy to support staff when at work.
• 25 Qualified Mental Health First Aiders on site.

Our client is a place where you can truly make a difference. Some of the wonderful things they have achieved / continue to work towards:

• Disability Confident Employer
• Member of the Fair Employment Charter
• Real Living Wage employer
• Social value impact plan - last year they contributed over £6.4m
• Green Meeting’s Gold Standard
• Sustainability Strategy
• Positively influencing biodiversity – in the grounds of their campus, they have 3 beehives
• Carbon Neutral Campus
• Accessibility Strategy
• Access Able Guide

The successful candidate will lead the culinary strategy and delivery across our client's Sports and Entertainment culinary operations, ensuring innovation, consistency and compliance while delivering exceptional guest experiences. This role provides leadership, vision and operational excellence across all kitchen teams, embedding a One Team culture and aligning culinary delivery with commercial objectives.

The ideal candidate will have experience of:

• Opening new hospitality operations in arenas, stadiums or large venues.
• Building systems, teams, menus and workflows from the ground up within established organisations.
• Transitioning from outsourced to in‑house catering models.
• Designing and implementing operational frameworks.
• Developing cost‑effective procurement and supplier relationships.
• Specifying and commissioning equipment, planning kitchen layouts and ensuring regulatory compliance.

Main duties include:

• Leading menu development and culinary innovation across retail and hospitality services.
• Ensuring food quality, presentation and consistency meet brand standards.
• Managing and mentoring Sous Chefs and kitchen teams.
• Overseeing stock control, menu costing, portion control and waste reduction.
• Ensuring compliance with all relevant legislation including Health & Safety, Food Safety, Allergen Management, COSHH, Environmental Health and Fire Safety.
• Collaborating with F&B leadership to align culinary delivery with operational and commercial goals.
• Driving efficiency to achieve labour and food cost targets.
• Acting on guest feedback to continuously improve standards.
• Maintaining supplier relationships and supporting event delivery.
• Support event planning and execution, ensuring seamless integration of culinary services.

Our client values the behaviours, attitudes and skills that support success in this role. They are looking for someone who:

• Leads kitchen teams with professionalism, positivity and accountability.
• Delivers high‑quality food consistently at scale.
• Remains calm, organised and solutions‑focused under pressure.
• Champions a guest‑first mindset and adapts to diverse audiences.
• Drives creativity and menu innovation while meeting commercial targets.
• Communicates effectively across departments.
• Maintains rigorous food safety, HACCP, Allergen Management Hygiene, compliance standards.
• Demonstrates strong cost control, planning and operational…