About The Role
At the John Lewis Partnership, we know that exceptional food is a cornerstone of a "happier world." In this role, you will lead the food production strategy for our National Distribution Centre, shaping a menu that is as inspiring as it is nutritious. You will manage a multi‑site operation overseeing three kitchens and a team of 12 Partners to deliver high operational standards in a fast‑paced, 24/7 environment. The role offers creative freedom to influence menu development while maintaining a sharp focus on profitability, pricing, and world‑class food safety, and acts as a strategic partner across the Magna Park Campus.
Salary and Employment Conditions
Salary: £32,700 – £51,200 annually depending on experience
Contract type: Permanent
Working Pattern:
- Location: Fully on‑site at Magna Park
- Hours: Shift‑based, starting from 7:00 AM with a guaranteed finish by 7:00 PM
- Occasional weekends may be required to support our 24/7 campus
- All rotas are pre‑scheduled and shared well in advance for visibility and balance
Key Responsibilities
- Food Leadership & Innovation: Shape the menu for the NDC, ensuring nutritional value and food inspiration for our Partners.
- Operational Excellence: Lead the food preparation process and manage kitchen inventory, stock requirements, and ordering to maintain high standards and minimise loss.
- Team Development: Coach and mentor a team of 12, fostering a high‑performing and inclusive environment.
- Compliance & Risk Management: Accountable for kitchen regulations, food safety, hygiene legislation, and Health & Safety protocols.
- Campus Strategic Support: Collaborate with the Engagement team and the wider Hospitality team to support holistic campus services.
- Commercial Oversight: Manage the kitchen budget and administrative requirements to meet food cost targets.
- Crisis Recovery: Key stakeholder in business recovery plans to resume services quickly and safely in the event of a failure.
Essential Skills/Experience You’ll Need
- Technical Qualification: Recognised Food Production Certificate (NVQ Level 2, City & Guilds 706 1 & 2 or equivalent).
- Supervisory Experience: Proven operational experience in a high‑volume hospitality or production environment at a supervisory/management level.
- Team Leadership: Track record of building high‑performing teams and creating a trust‑based environment.
- IT Literacy: Basic IT skills for managing stock, ordering, and administrative reporting.
- Strategic Influence: Strong communication skills with the ability to resolve professional differences and reach "win‑win" outcomes with stakeholders.
Desirable Skills/Experience You May Have
- Advanced Safety: Advanced Food Hygiene Certificate (Level 4).
- Logistics Catering: Experience managing food production within a distribution or industrial campus setting.
- Analytical Mindset: Familiarity with using data and customer feedback to drive continuous improvement in menu design.
Important points to note
Some roles are subject to pre‑employment vetting, which may include DBS checks. Vetting documents should be completed promptly to avoid delays. Desirable benefits include flexible working arrangements, where possible.
Head Chef in Milton Keynes employer: John Lewis & Partners
John Lewis & Partners is an excellent employer, offering a supportive work culture that prioritises employee development and customer satisfaction. Located in Milton Keynes, the company provides comprehensive training for its In-Store Customer Experience Specialists, ensuring that all team members have the skills needed to excel in their roles while fostering a sense of community and collaboration among staff.
