Head Chef FTC

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- No Fixed Place Of Work
- South England

up to £60,000 per annum plus Sodexo Benefits

Working Hours:

40

Location:

No Fixed Place Of Work
- South England

Closing Date:

25/10/2026

Job Category:

Chefs

UK Sodexo Live

Job Description

We are looking for an accomplished Head Chef for a 12months Fixed Term Contract to take the culinary lead across some of the UK’s most exciting large-scale events, working in partnership with 1711 by Ascot and Sodexo Live!

This is a high-profile role for a chef who can combine creativity with exceptional operational leadership. From developing innovative fine-dining menus and presenting at client tastings to mobilising event kitchens and leading teams of up to 100 casual chefs, you will be responsible for turning hospitality menu concepts into memorable guest experiences.

You will thrive in a fast-paced environment where several premium food offers may be delivered simultaneously. You will bring structure, energy and commercial awareness to every stage of the event journey, ensuring food quality, safety, presentation and sustainability remain at the highest standard.

This is an outstanding opportunity for an experienced major-events chef who enjoys working closely with clients, developing talented teams and proving what can be achieved in high-volume, temporary and greenfield event environments.

What You’ll Do:

• Champion and deliver the vision and standards of Sodexo Live! and 1711 by Ascot.
• Develop and deliver food offers and menus in partnership with the Executive Chef and Head of Events, ensuring delivery within agreed timescales.
• Source high-quality produce in collaboration with procurement team and key suppliers, meeting event requirements, sourcing objectives, and client KPIs.
• Lead menu development and innovation, creating memorable food experiences that generate positive client feedback.
• Define and communicate event catering concepts, including food, service style, equipment, operational flow, and customer experience.
• Cost menus accurately, managing price fluctuations and product changes to maintain profitability.
• Deliver client tastings and confidently present menu concepts and dishes.
• Balance creative kitchen responsibilities with administrative planning, maintaining strong organisation across both areas.
• Manage the day-to-day operation of event kitchens, ensuring consistency, efficiency, and high standards of delivery.
• Oversee menu specifications, photography, labour planning, rotas, and staffing levels to optimise performance and control costs.
• Lead and inspire the culinary team to deliver exceptional food and service in line with Service Level Agreements and client expectations.

What You Bring:

• Demonstrable experience in a high-volume environment in major events
• Fine Dining background gained in hotels, restaurants, or contract catering
• A passionate interest in the catering industry – knowledge of current trends,
• A competent communicator and ability to present to colleagues, peers and clients
• Financial awareness and understanding of a food profit and loss account and articulate how to control food cost and generate a positive food margin
• Evidence of being organised and possess excellent planning skills
• A through understanding of Food Hygiene and Food Safety legislation
• Ability to competently use Microsoft Word, Excel, PowerPoint, and Email
• Proven ability to manage and lead a team of chefs
• Allergen compliant
• Supervising Food Safely Level 3 qualification
• IOSH Managing Safely or similar qualification
• Previous Head Chef role…