Overview
The overall purpose of the Bar / Restaurant Head Chef, working for Levy, is to lead the culinary team in delivering exceptional dining experiences at our Bar / Restaurant at the NEC. This role involves overseeing all kitchen operations, ensuring the highest standards of food quality, safety, and hygiene are maintained. The Head Chef is responsible for menu planning, ingredient selection, and the creation of innovative dishes that reflect both contemporary trends and traditional flavours tailored to delight our diverse clientele. By fostering a collaborative and efficient kitchen environment, the Head Chef ensures that every meal served not only meets but exceeds our guests' expectations, contributing to the overall prestige and success of the Bar / Restaurant.
Levy is about elevating experiences. We are a leading global hospitality partner, designing and delivering unforgettable guest moments that prioritise people and the planet. We are trusted by some of the world's most iconic stadiums, entertainment venues, and major events. Our mission is to succeed the right way by using 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. Levy UK & Ireland is part of Compass Group, the world's largest catering company, and a vibrant leader in hospitality. We celebrate individuality and build inclusive teams where everyone belongs. Our diverse team fuels creativity, innovation, and excellence. We are proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive. Together, we create unforgettable experiences – and shape the future of hospitality.
Responsibilities
* Lead, motivate, and manage the kitchen team to ensure high performance and staff retention.
* Training: Conduct regular training sessions and workshops to enhance the skills of the culinary team.
* Scheduling: Schedule and oversee kitchen staff, ensuring adequate coverage for all shifts.
* Menu Planning and Development: Design and develop innovative, seasonal menus that cater to a diverse clientele. Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation. Regularly review and update menus to reflect current culinary trends and customer preferences.
* Food Preparation and Cooking: Oversee daily food preparation and cooking to ensure consistency and excellence in every dish. Maintain high standards of hygiene and food safety throughout all kitchen operations. Ensure that all food is prepared according to standardized recipes and specifications.
* Quality Control: Conduct regular quality checks to ensure that all dishes meet Levy\'s high standards. Address any issues related to food quality, presentation, or customer satisfaction promptly and effectively.
* Inventory and Cost Management: Manage kitchen inventory, including ordering and purchasing supplies, ingredients, and equipment. Monitor stock levels and control food costs to minimize waste and maximise profitability. Negotiate with suppliers to obtain the best possible prices for quality ingredients.
* Compliance and Safety: Ensure compliance with all health and safety regulations, including food safety standards. Maintain a clean, organized, and safe kitchen environment at all times. Keep accurate records of food safety procedures and audits.
* Collaboration and Communication: Work closely with the front-of-house team to ensure seamless service delivery and customer satisfaction. Communicate effectively with other departments, including events and marketing, to coordinate special functions and promotions. Provide regular reports to senior management on kitchen performance, menu success, and any operational issues.
* Customer Engagement: Engage with customers to gather feedback and ensure their dining experience meets or exceeds expectations. Address and resolve any customer complaints or concerns regarding food quality or service.
* Continuous Improvement: Stay updated with industry trends, new cooking techniques, and emerging culinary innovations. Implement continuous improvement practices to enhance the efficiency and effectiveness of kitchen operations.
* Event and Special Function Management: Plan and execute catering for events, ensuring that all food is prepared and served to the highest standards. Collaborate with the events team to create customized menus for special occasions and VIP guests.
* Leadership: Demonstrated experience in managing and leading a diverse culinary team.
* Menu Development: Extensive experience in menu planning, recipe creation, and adapting menus to reflect current culinary trends and customer preferences.
* Skills:
* Culinary Expertise: Exceptional culinary skills with a strong understanding of various cuisines and cooking techniques.
* Creativity: Ability to create innovative dishes that appeal to a broad range of tastes while maintaining high standards of presentation and flavour.
* Communication: Excellent communication skills, both verbal and written, to effectively manage the kitchen team and interact with front-of-house staff and suppliers.
* Organisational Skills: Strong organisational and time-management abilities to ensure efficient kitchen operations.
* Budget Management: Proficiency in managing budgets, controlling costs, and optimising resource use.
* Attention to Detail: Keen attention to detail to ensure consistent food quality and presentation.
* Customer Focused: Commitment to delivering exceptional customer experiences and understanding customer needs.
* Adaptability: Ability to remain calm and adaptable in a fast-paced, high-pressure environment.
* Passion: A genuine passion for food, cooking, and staying updated with industry trends.
* Other Requirements:
* Flexibility: Willingness to work evenings, weekends, and holidays as required by the nature of the hospitality industry.
* Physical Stamina: Ability to stand for long periods and perform physically demanding tasks in a busy kitchen environment.
* Team Player: Strong team player with the ability to collaborate across departments.
Benefits
* £40k + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.
* Competitive salary with bonus and full company benefits
* 23 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme
* Healthcare & wellbeing: Aviva Digicare, Medicash (dental, optical, therapy treatments)
* Mental health support: 24/7 Employee Assistance Programme
* Family benefits: 2 days' additional leave after returning from maternity leave, day off for your baby\'s first birthday, enhanced family leave
* Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off PureGym memberships
* Financial wellbeing: Pension scheme, Life Assurance, preferred rates on salary finance products
* Development opportunities: Professional subscriptions, ongoing training and structured career pathways
* Meals on duty included
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