Head Chef Hospitality - Etihad Stadium - Manchester, Greater Manchester Department: Culinary Reporting To: Executive Chef Director Employment Type: Permanent Salary: £48,000 - £52,000 Eastlands Venue Services Limited is a joint venture between City Football Group (CFG) and Oak View Group (OVG). We deliver high-quality catering and hospitality services year-round across the Etihad Stadium and Co-op Live arena, supporting events for Manchester City Football Club and some of the biggest names in entertainment. With a growing team of over 80 permanent staff and around 3,000 casual workers, through teamwork, innovation and excellence we support 150 live events annually. The Etihad Campus is evolving into a world-class entertainment destination, creating exciting new opportunities -and we’d love for you to be part of our team! As Head Chef of Hospitality, you will lead the culinary operations in delivering a high-quality hospitality offering at The Etihad Stadium. The role is essential to ensuring operational excellence and providing guest with an exceptional culinary experience on match days. The Head Chef will oversee the day-to-day kitchen operations, lead menu development, and manage supplier relationships to maintain high standards in food quality, service, and safety, continually driving innovation. To support the wider culinary operation within other departments. 1. Operational Management Lead and managed daily kitchen operations for Hospitality Match Day events, ensuring a consistent, premium dining experience. Ensure dishes follow our specifications and preparation standards. Oversee food preparation and stock management, aligning orders with sales forecasts and matchday requirements. Guarantee timely service readiness and food presentation in line with match day expectation. Implement and continuously improve food production processes to enhance operational efficiency, minimise waste, and uphold high-quality standards, while proactively identifying opportunities for innovation and cost savings. Ensure that all kitchen areas are ready and fully operational for match days. Comply with food storage standards to meet health and safety regulations. Manage staffing to meet match day needs, producing accurate forecasts and schedules. 2. Leadership and People Management Lead and inspire the kitchen team to maximise productivity, deliver high service standards and promote a culture of high performance, innovation, and continuous improvement. Maintain effective communication within the kitchen to promote engagement and motivation. Ensure team members understand and adhere to menu specifications. Oversee recruitment, training and development of kitchen staff to build a strong capable team. Set clear goals, expectations and performance standard, providing feedback and support to team members 3. Menu Development & Delivery Collaborate with the culinary team to design and implement creative, diverse menus with detailed specifications, including allergen information, to meet client and guest expectations. Ensure all dishes are prepared to specifications, maintaining consistency in flavour, presentation, and portion control. Coordinate with suppliers to source high-quality ingredients, developing strong relationships with local partners, aligning with the club's sustainability values. 4. Financial Management Achieve and exceed food Gross Profit budgets using only Eastlands VSL preferred suppliers. Oversee efficient food stock ordering and preparation to align with sales levels and requirements. Manage purchase orders and invoices, ensuring weekly completion. Ensure kitchen stock security, minimising stock losses Develop and enforce systems for food cost control, portioning, and wastage reporting to meet budget goals. Establish processes for daily, weekly, and monthly stock monitoring, including a proactive role in monthly stock counts. 5. Adherence to Company Standards Ensure the stadium meets all legal and policy obligations regarding food safety, health & safety, HACCP, COSHH, and risk assessments. Communicate health and safety policies to the team and ensure compliance. Monitor and maintain temperature records and food labelling according to statutory guidelines. Ensure food specifications, uniform compliance, and personal hygiene standards are upheld at all times. Maintain kitchen cleanliness to meet EHO requirements Qualifications & Skills Proven experience as a Head Chef in a large-scale operation. Background in people management. Demonstrable experience in maintaining high food standards and managing food service operations. Relevant Hygiene Certificates. Willingness to undertake additional training as required. Comprehensive understanding of Health & Safety, Food Safety, COSHH, Risk Assessment, and HACCP. Passion for food, sustainability and awareness of current trends. Strong planning and organisational abilities. Demonstrated flexibility and a positive, adaptable approach. Willingness to work flexible hours as required by the business. Desirable Criteria: Additional culinary qualifications and experience in large-scale kitchen operations are advantageous. Experience in large scale stadium- style operations. We’re committed to creating an inclusive environment where everyone feels welcome, respected, and empowered to thrive. Wherever you come from, and wherever you're going — we’d love to hear from you. All applicants must be aged 18 or above, eligible to work in the UK, and willing to undergo a DBS check. These steps help us ensure a safe and compliant working environment for everyone.