Head Of Culinary

Lead the planning and delivery of the hospitality culinary operation for The Championships, Wimbledon, ensuring exceptional food quality, innovation, consistency and guest experience across multiple hospitality areas. Own the culinary journey from annual menu development and client tastings through production planning, mobilisation, live event delivery and post-event review. Lead, develop and inspire a variable culinary brigade of 300+ colleagues, working through senior chefs and operational leaders to deliver safe, efficient and commercially successful operations.

If this sounds like your dream role, we want to hear from you today! We are Levy We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet. Trusted by some of the world's most iconic stadiums, entertainment venues, and major events, from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and Excel London, we bring experiences to life with passion and precision.

Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities. We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations. Head of Culinary
- Hospitality
- The role Culinary Strategy and Delivery

• Set the culinary direction for Championships Hospitality, developing menus and food concepts that reflect premium guest expectations and Levy's focus on authentic, local, seasonal and sustainable food.
• Lead the end-to-end culinary process for The Championships, from menu development, leadership and client tastings, and specification sign-off through pre-production, mobilisation, live delivery and post-event debrief.
• Ensure tasting feedback and agreed actions are documented, completed and reflected in final recipes, production plans, specifications, flavour profiles and dish descriptions, with approval from the Executive Chef where required.
• Work with the culinary purchasing team to ensure ingredients and products are available, fit for purpose and aligned with agreed quality, seasonality, sustainability and sourcing standards.
• Agree sales mix and production assumptions for each menu and hospitality area, using historical sales, cover forecasts and live trading data to plan stock, production and replenishment while minimising waste.
• Create and oversee pre-production, overnight production and service plans, accounting for capacity, equipment, storage, timings, labour and cost.
• Ensure kitchens and production areas have the equipment, layouts and resources required to deliver the agreed menus safely and consistently.
• Maintain Levy culinary standards and signature guidelines, benchmarking food production and service, reviewing guest feedback and market trends, and translating insight into menu improvements.
• Set clear food quality, consistency and presentation standards across all hospitality areas. Conduct regular quality and service checks during The Championships and ensure corrective action is taken promptly.
• Maintain a visible operational presence during The Championships, supporting Area Chefs and operational managers to resolve issues and deliver agreed standards.
• Lead culinary projects and continuous improvement initiatives that improve guest experience, quality, productivity and consistency.

• Lead and inspire the culinary leadership team and variable brigade of 300+ colleagues, creating a culture of high standards, collaboration, accountability and people-first leadership.
• Work with the Executive Chef to define the…