Head Chef Hospitality

£55,000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

As Head Chef – Hospitality at Manchester United, you will lead the culinary team responsible for delivering exceptional hospitality experiences across matchdays, major conferences and high-profile events at Old Trafford.

Reporting directly to the Executive Chef, this is a hands-on, high-impact leadership role. You will translate a world-class culinary vision into flawless, scalable kitchen execution, leading premium hospitality kitchen operations while driving flavour, presentation, food safety and financial discipline.

You will mentor and develop talent, lead calmly under pressure and build a culture of continuous improvement, ensuring every guest experience reflects the prestige and passion of one of the world's most iconic sporting venues.

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.

We are looking for a leader who combines high standards with high support. You will be calm, direct, organised and human, with no ego and no drama — particularly when the pressure is on.

You’ll lead from the front, remaining visible, hands-on and never above the basics.

• Stay calm under pressure and bring clarity when the room gets louder.
• Set clear expectations and lead with honesty, fairness and accountability.
• Maintain high standards and challenge poor standards without creating blame.
• Coach and develop chefs, identify potential and give people genuine ownership.
• Focus on solutions, adapting quickly and bringing answers rather than simply problems.
• Build a strong one-team mentality, respecting every department and recognising that the guest experiences one operation.

• The brigade understands the plan, knows the standard and takes ownership.
• Kitchens are ready early — organised, labelled, stocked, briefed and controlled.
• Food is consistently excellent across rooms, covers and services.
• Food safety and allergen controls are everyday habits, not last-minute checks.
• Waste, food cost, stock and labour are understood and actively managed.
• Debriefs lead to action, with recurring problems reduced event by event.
• Talent progresses and future culinary leaders emerge from the team.

• Strong leadership experience within premium hospitality, events, hotels, restaurants or a comparable high-volume operation.
• Excellent culinary standards and a genuine passion for delivering outstanding food.
• The ability to lead large teams through high-pressure service environments.
• Strong knowledge of food safety, HACCP, allergens and kitchen compliance.
• Commercial awareness across food cost, labour, stock, waste and yield.
• A hands-on leadership style with the credibility to lead from the front.
• Excellent organisation, communication and planning skills.
• A commitment to developing people and building a strong culinary team.