Head Chef

Department: Food and Beverage
Location: Poolfoot Farm / Fleetwood Town Football Club
Reports to: Food and Beverage Manager

Role overview

Fleetwood Town Football Club is looking for an experienced and motivated Head Chef to lead our kitchen operations and deliver consistently high standards of food, presentation and service across the Club’s food and beverage activities.

Based at Poolfoot Farm, you will oversee food provision for the First Team, Academy, Fleetwood Town International Football Academy and customers attending the venue. You will work closely with the Food and Beverage Manager to develop menus, plan services and events, manage costs and lead the kitchen team.

This is a hands‑on leadership role requiring strong culinary standards, commercial awareness and the ability to perform calmly in a busy, varied environment.

Key responsibilities

Kitchen operations and food quality

• Lead all kitchen operations, maintaining consistently high standards of food quality, presentation, service and customer experience.
• Plan menus and food offers for the First Team, Academy, Fleetwood Town International Football Academy and Poolfoot Farm customers.
• Plan and deliver food services and events, ensuring the correct preparation, staffing, stock and equipment are in place.
• Maintain accurate recipes, portion standards, allergen information and food costings.
• Ensure food is prepared and presented consistently across every service.
• Review customer and guest feedback and use it to improve food quality, menus and service delivery.

Financial and stock management

• Take responsibility for kitchen profitability through effective food-cost control, portion control, labour planning, waste reduction and stock management.
• Work within agreed budgets and purchasing procedures.
• Raise purchase orders and use approved or nominated suppliers.
• Monitor stock levels, carry out stock checks, place orders and manage deliveries.
• Ensure food products are stored, rotated and recorded correctly.
• Support the Food and Beverage Manager with monthly financial performance, forecasting, event planning and continuous improvement.

Food safety and compliance

• Maintain robust food-safety management systems, including temperature controls, cleaning schedules, food labelling, date coding and HACCP-based procedures.
• Ensure full compliance with food hygiene, health and safety, COSHH, fire safety and all relevant legislation, policies and company procedures.
• Lead allergen management and the handling of dietary requirements.
• Ensure allergen information is accurate and that all kitchen employees understand and follow the agreed controls.
• Keep kitchen equipment, storage areas and workspaces in excellent condition.
• Report equipment defects and arrange required maintenance promptly.

Team leadership

• Lead, motivate and develop the kitchen team, including Sous Chefs, Chefs de Partie and casual or event staff.
• Create a professional, supportive and positive working environment.
• Prepare effective staffing rotas that reflect business demand and agreed budgets.
• Manage holiday requests and support attendance and absence procedures.
• Assist with the recruitment, induction, training, performance management and development of kitchen employees alongside the Food and Beverage Manager and HR.
• Conduct clear pre-service briefings and delegate duties effectively.
• Ensure every team member understands the menu, allergens, service requirements, stock availability and event timings.
• Lead by example, maintaining professional standards of appearance, conduct, punctuality and customer service.

Communication and collaboration

• Maintain strong communication between the kitchen, front-of-house team and other departments across Poolfoot Farm and Fleetwood Town Football Club.
• Build effective working relationships with suppliers and contractors.
• Address product quality, availability and service issues promptly.
• Attend operational, event and management meetings when required.
• Carry out other reasonable duties appropriate to the role and the operational needs of the business.

Person specification

Essential experience and knowledge

• Proven experience as a Head Chef, Senior Sous Chef or in a comparable senior kitchen position.
• Experience gained within a high-volume hospitality, events, leisure, hotel, stadium or similar environment.
• Experience of leading, scheduling and motivating a kitchen team in a fast-paced operation.
• Strong knowledge of food safety, food hygiene, HACCP principles, allergen management and health and safety requirements.
• Experience of menu planning, recipe development, food costing, purchasing, stock control and waste management.
• Commercial awareness, including experience of managing food margins, labour costs and departmental performance.
• The ability to deliver several services or events while maintaining food quality and operational control.

Qualifications

• Level 2 Food Safety or Food Hygiene qualification, or equivalent.
• A relevant professional cookery or culinary qualification.
• Level 3 Food Safety or Food Hygiene qualification.
• Allergen, first aid and fire safety training, or a willingness to complete this training.

Skills and attributes

• Strong leadership, coaching and motivational skills.
• Excellent organisation, planning and time-management skills.
• High culinary standards and close attention to detail and presentation.
• Clear, confident communication with colleagues, customers, suppliers and stakeholders.
• The commercial judgement to interpret costs and make sound operational decisions.
• A calm, decisive and solutions-focused approach under pressure.
• A flexible, hands‑on and team-focused attitude.
• Willingness to work evenings, weekends, matchdays and events according to business requirements.
• Confidence using standard IT systems for rotas, ordering, purchasing, stock control and administration.

Responsibilities of all employees

The successful candidate will be expected to:

• Undertake training relevant to the requirements of the role.
• Follow health and safety procedures and safe working practices.
• Comply with data‑protection procedures and keep sensitive business information confidential.
• Carry out other similar and reasonable duties according to the needs of the business.