Head Chef- NEC NEW Levy Posted today £40,000 per year Birmingham Chefs

Overview: Levy is the vibrant and exciting sector of Compass Group, the world’s largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Scottish Event Campus (SEC) and Excel London. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences. Sustainability, wellbeing, diversity, and inclusion are at the heart of what we do.

ROLE PURPOSE: The overall purpose of the head chef role at the ICC is to oversee and manage the culinary operations within the venue’s facilities, ensuring the provision of high-quality meals and catering services. The head chef also manages food costs effectively within budgetary constraints, sources ingredients economically without compromising on quality, leads and mentors kitchen staff to maintain a cohesive and productive team, and ensures compliance with health and safety regulations, food hygiene standards, and dietary requirements.

KEY RESPONSIBILITIES:

• Food Preparation and Cooking: Oversee and participate in the preparation and cooking of meals, ensuring they meet the highest standards of quality, taste, and presentation while adhering to food safety and hygiene regulations.
• Team Leadership and Management: Lead, mentor, and manage the kitchen team, including chefs and kitchen assistants, to maintain a cohesive, efficient, and productive work environment. Provide training and support to staff on nutrition and culinary techniques relevant to athlete diets.
• Budget and Cost Control: Manage the kitchen budget, control food costs, and source ingredients economically without compromising on quality or nutritional value. Maintain accurate records of expenditures and inventory.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations, food hygiene standards, and dietary requirements. Conduct regular inspections and audits to maintain high standards of cleanliness and safety in the kitchen.
• Quality Assurance: Maintain consistency in food quality and presentation, implementing quality control measures and continuously seeking ways to improve the culinary offerings.
• Event Catering: Plan and execute catering for club events, meetings, and functions, ensuring the provision of high-quality food and service that meets the expectations of all stakeholders.
• Inventory Management: Oversee the ordering, storage, and management of kitchen supplies and ingredients, ensuring efficient stock control and minimising waste.
• Culinary Innovation: Stay updated with culinary trends and innovations, incorporating new techniques and ingredients into the menu to keep offerings fresh and exciting.

PERSON SPECIFICATION:

• Professional Culinary Qualifications: Possession of relevant culinary qualifications such as a degree or diploma in culinary arts, or equivalent certifications from recognized culinary institutions.
• Extensive Culinary Experience: Proven experience as a head chef or in a similar senior culinary role, demonstrating expertise in menu planning, food preparation, and kitchen management.
• Leadership and Management Skills: Demonstrated ability to lead, mentor, and manage a diverse kitchen team, fostering a positive and productive working environment.
• Budgeting and Cost Management: Experience in managing food costs, budget planning, and sourcing ingredients effectively without compromising on quality.
• Food Safety and Hygiene: In-depth knowledge of food safety regulations, hygiene standards, and compliance requirements, with a proven track record of maintaining high standards in these areas.
• Creativity and Innovation: Ability to create innovative and varied menus that cater to different tastes and dietary requirements while maintaining nutritional balance.
• Excellent Communication Skills: Strong interpersonal and communication skills to collaborate effectively with nutritionists, sports science professionals, and other club staff.
• Flexibility and Adaptability: Willingness to work flexible hours, including evenings and weekends, to meet the needs of the club and its schedules.
• Passion for Culinary Excellence: A genuine passion for food and a commitment to delivering high-quality culinary experiences.

What you’ll get in return: 23 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme. Healthcare.