Executive Chef | SEC

The Executive Chef is a multifaceted and pivotal role responsible for ensuring the success of live events, match day hospitality, retail, conferences and exhibitions. Operating at the intersection of culinary artistry and event management, the role involves orchestrating a seamless culinary experience that enhances the ambiance and satisfaction of event attendees. The post-holder leads a culinary team, oversees kitchen operations and collaborates closely with event planners and organisers to align food offerings with each event.

• Conceptualise, design and execute diverse and creative menus tailored to the unique themes and requirements of each event.
• Ensure all culinary offerings meet high standards of taste, presentation and quality, taking into account dietary restrictions and cultural preferences and working in line with Levy's sustainability focus.
• Oversee day-to-day kitchen operations, implementing efficient processes to optimise productivity while maintaining the highest standards of food safety, hygiene and presentation.
• Lead, inspire and mentor a skilled culinary team, providing ongoing training and professional development opportunities to enhance the skills and capabilities of kitchen staff.
• Collaborate closely with event planners, organisers and other stakeholders to align culinary offerings with the overall theme, ambiance and logistical requirements of each event, maintaining open lines of communication.
• Source and manage relationships with suppliers to ensure the availability of high-quality, cost-effective ingredients, negotiating contracts, monitoring supplier performance and exploring cost savings without compromising quality.
• Implement and maintain effective cost control measures to achieve financial targets, contributing to budgeting, forecasting and profitability analysis for culinary operations.
• Monitor industry trends, culinary innovations and emerging technologies, introducing new and creative culinary concepts to keep offerings fresh and appealing to a diverse audience.
• Conduct regular quality assessments of culinary offerings, taking corrective actions as needed and upholding the highest standards of cleanliness, sanitation and food safety in compliance with industry regulations.
• Plan and execute the culinary aspects of events, including staffing levels, menu adjustments and last-minute changes, and proactively identify opportunities for process improvement, cost savings and operational efficiency.

• Extensive and proven experience in culinary arts, with a focus on large-scale event catering.
• Exceptional culinary skills with a demonstrated ability to create diverse and innovative menus.
• In-depth knowledge of various cuisines, culinary techniques and industry trends.
• Strong leadership and team management skills, with the ability to inspire and motivate a diverse culinary team.
• Proven experience in effectively managing kitchen operations, ensuring efficiency and maintaining high standards.
• Excellent verbal and written communication skills to liaise effectively with cross-functional teams, suppliers and stakeholders.
• Collaborative mindset with the ability to work closely with event planners and organisers to align culinary offerings with event themes.
• Solid financial management skills, including budgeting, cost control and profitability analysis.
• Ability to negotiate and manage relationships with suppliers to ensure cost-effective ingredient sourcing.
• Strategic thinking and adaptability to meet the dynamic demands of event schedules.
• Strong problem-solving skills, with the ability to make sound decisions in a fast-paced environment.
• Minimum of 8 years of progressive experience in culinary roles, with at least 3 years in a senior leadership position.
• Proven record of accomplishment in planning and executing culinary offerings for large-scale events, conferences or exhibitions.
• Passion for culinary excellence and a commitment to delivering exceptional guest experiences.
• Creativity and innovation in menu development and presentation.

• Additional certifications in food safety and hygiene are desirable.

• Competitive salary with bonus

• 23 days' annual leave plus bank holidays, an additional day off for your birthday, and a holiday purchase scheme
• Aviva Digicare – free annual healthcare check
• Medicash healthcare benefits
• Including dental, optical and therapy treatments (includes up to 4 dependent children)
• 24/7 Employee Assistance Programme for mental health support
• Enhanced maternity, paternity and adoption leave, plus 2 days' additional leave after returning from maternity leave and a day off for a baby's first birthday
• Shopping, entertainment and travel discounts
• Including up to 55% off cinema tickets
• Up to 15% off high street and online stores, and discounts with holiday companies such as TUI and Expedia
• 20% off Nuffield Health and 10% off PureGym memberships
• Pension scheme and life assurance
• Financial wellbeing programme and preferred rates on salary finance products
• Professional subscriptions paid, with ongoing training and structured career pathways