What you’ll be doing… Leading from the front: Taking full ownership of day-to-day kitchen operations across the stadium, ensuring every service runs smoothly, safely, and to the highest standard Driving high-performance teams: Planning rotas, managing agency support, and controlling labour to deliver efficiently without compromising on quality Championing food safety excellence: Embedding best practice across HACCP, COSHH, allergen management, and compliance, with clear and accurate record keeping Keeping kitchens audit-ready: Maintaining exceptional cleanliness, managing hygiene standards, and confidently leading through inspections and audits Building a strong team culture: Coaching, supporting, and motivating chefs, porters, and agency staff to create a positive, high-performing environment Collaborating at scale: Working closely with the Executive Head Chef and wider operations team to deliver seamless, standout food experiences for every event Taking control of the detail: Managing stock, deliveries, and ordering, while driving smart stock rotation, minimising waste, and protecting margins Working Pattern: 5 Days Over 7 | 37.5 Hours Per Week Job ID: 5051 What you can bring… Proven kitchen leadership experience: Working as a Kitchen Manager, Head Chef, or similar in high-volume environments Strong commercial awareness: Confident managing labour, food costs, waste, and budgets Solid food safety knowledge: Experienced with HACCP, COSHH, allergens, and compliance standards Confident leadership style: Clear communicator who performs well under pressure Hands-on approach: Leads by example to create a safe, positive kitchen environment Flexible mindset: Able to work evenings, weekends, and all home match days Desirable: Stadia catering experience, Level 3 Food Safety, or familiarity with Elior systems