Executive Chef- Aston Villa Football Club in Birmingham

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. We are culinary champions - it's what we do and it’s what we are passionate about. 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 role of an Executive Chef is multifaceted and pivotal in ensuring the success of live events, match day hospitality, retail, conferences, and exhibitions. Operating at the intersection of culinary artistry and event management, the Executive Chef is tasked with orchestrating a seamless culinary experience that enhances the overall ambiance and satisfaction of event attendees. Beyond mere meal preparation, the Executive Chef is responsible for conceptualising and executing diverse and innovative menus tailored to the specific needs and preferences of each event. This role involves meticulous planning to accommodate various dietary requirements and cultural considerations, ensuring a broad appeal to the diverse range of guests in line with Levy's Food vision.

KEY RESPONSIBILITIES

• Menu Development and Execution: Conceptualise, design, and execute diverse and creative menus tailored to the unique themes and requirements of each event hosted at Aston Villa FC. Ensure that all culinary offerings meet high standards of taste, presentation, and quality, taking into consideration dietary restrictions, cultural preferences, and in line with Levy's sustainability focus.
• Kitchen Operations Management: Oversee day-to-day kitchen operations, ensuring a seamless workflow, and maintaining the highest standards of food safety, hygiene, and presentation. Implement efficient processes to optimise productivity while upholding quality standards and managing resources effectively.
• Team Leadership and Development: Lead, inspire, and mentor a skilled culinary team, fostering a positive and collaborative work environment. Provide ongoing training and professional development opportunities to enhance the skills and capabilities of kitchen staff.
• Collaboration with Stakeholders: Collaborate closely with event planners, organisers, and other stakeholders to align culinary offerings with the overall theme, ambiance, and logistical requirements of each event. Maintain open lines of communication to ensure a coordinated approach to event planning and execution.
• Supplier Management: Source and manage relationships with suppliers to ensure the availability of high-quality and cost-effective ingredients. Negotiate contracts, monitor supplier performance, and explore opportunities for cost savings without compromising on quality.
• Financial Management: Implement and maintain effective cost control measures to achieve financial targets while maintaining exceptional food quality. Contribute to budgeting, forecasting, and profitability analysis for the culinary operations, demonstrating financial acumen.
• Innovation and Trends Monitoring: Stay abreast of industry trends, culinary innovations, and emerging technologies to continually enhance the dining experience offered at Aston Villa Football Club. Introduce new and creative culinary concepts to keep offerings fresh and appealing to a diverse audience.
• Quality Assurance: Conduct regular quality assessments of culinary offerings, ensuring consistency, and taking corrective actions as needed. Uphold the highest standards of cleanliness, sanitation, and food safety in compliance with industry regulations.
• Event Coordination: Work closely with event planners and organisers to plan and execute culinary aspects of events, including staffing levels, menu adjustments, and last-minute changes. Ensure the seamless integration of culinary services with the broader event experience.
• Continuous Improvement: Proactively identify opportunities for process improvement, cost savings, and operational efficiency within the culinary department. Implement feedback mechanisms and conduct regular evaluations to drive continuous improvement in culinary operations.

PERSON SPECIFICATION:

• Skills and Competencies: Extensive and proven experience in culinary arts, with a focus on large-scale event catering. Additional certifications in food safety and hygiene are desirable.
• Culinary Expertise: Exceptional culinary skills with a demonstrated ability to create diverse and innovative menus. In-depth knowledge of various cuisines, culinary techniques, and industry trends.
• Leadership and Management: 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.
• Communication and Collaboration: Excellent communication skills, both verbal and written, to effectively liaise 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.
• Financial Acumen: 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.
• Adaptability and Problem-Solving: 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.
• Experience: 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.
• Personal Attributes: Passion for culinary excellence and a commitment to delivering exceptional guest experiences. Creativity and innovation in menu development and presentation. Professionalism and integrity in all interactions. Resilience and the ability to thrive in a high-pressure environment. Positive and approachable demeanour, fostering a positive team culture.
• Additional Requirements: Availability to work flexible hours, including evenings and weekends, in alignment with event schedules. Willingness to stay abreast of industry trends, culinary innovations, and emerging technologies.

What you'll get in return:

• 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.

Why Join Us?

Levy UK & Ireland is part of Compass Group, the world's largest catering company, and a vibrant leader in hospitality. We believe in celebrating individuality and building inclusive teams where everyone feels they belong. 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.