Head Chef

We're looking for an experienced and commercially focused Head Chef to lead the culinary operation within our venue.

Reporting to the Head of Food & Beverage, you will oversee all food production across conferences and events, gala dinners, premium hospitality (up to 180 covers) and high-volume retail catering.

This is an exciting opportunity for a passionate leader who thrives in a fast‑paced, event‑led environment.

Responsibilities

• Lead all kitchen operations, maintaining exceptional food quality, presentation and consistency.
• Deliver food across conferences, gala dinners, premium hospitality, corporate events and retail catering.
• Develop seasonal and event‑specific menus that balance innovation with commercial performance.
• Plan production, staffing and kitchen operations to ensure seamless event delivery.
• Manage stock, ordering, food production and equipment to maximise efficiency and minimise waste.
• Work closely with Operations, Sales and Events teams to deliver outstanding guest experiences.
• Manage food costs, labour budgets and departmental expenditure.
• Deliver gross profit targets through effective purchasing, menu engineering and waste reduction.
• Ensure purchasing complies with approved supplier and procurement procedures.
• Recruit, develop and inspire a high‑performing kitchen brigade.
• Ensure full compliance with Food Safety, HACCP, allergen legislation and Health & Safety standards.
• Always maintain kitchens at inspection‑ready standards.
• Oversee stock control, ordering, invoicing and payroll administration.
• Maintain accurate records, audits and compliance documentation.
• Support the Head of Food & Beverage in delivering the venue's food strategy and continuous improvement initiatives.

Qualifications

• Proven experience as a Head Chef, Executive Chef or Senior Executive Sous Chef within a high‑volume hospitality operation.
• Experience delivering conferences, banqueting, premium hospitality and large‑scale events.
• Strong commercial understanding of food cost, labour and budget management.
• Experience leading and developing large kitchen teams.
• Excellent menu development, production planning and organisational skills.
• Strong knowledge of HACCP, Food Safety, allergen management and Health & Safety legislation.
• Excellent communication and stakeholder management skills.
• IT literate with experience of stock control and ordering systems.
• Professional Cookery qualification (NVQ Level 3 or equivalent).
• Level 3 Food Safety qualification.
• IOSH Managing Safely.
• Experience in menu engineering and retail food development.

Benefits

• Discounted tickets for events.
• 25 days annual leave.
• Life Assurance policy.
• 5% pension contribution.
• Healthshield support for dental, counselling, and physio costs for you and children.
• Employee Assistance Programme (EAP) with AXA Health to support mental health.
• About Legends Global
• Legends Global is redefining excellence in sport, entertainment and live events.
• Provides end‑to‑end solutions – venue development, event programming, revenue strategy and hospitality.
• Data‑driven approach across Partnerships, Hospitality, Merchandise, Attractions.
• Committed to an inclusive workplace where diversity drives innovation and collaboration.
• Values include Align, Scale, Connect, Team and Win.
• Diversity & Inclusion

We are committed to active inclusion, diversity, and equal opportunities.

This commitment begins with our recruitment and selection process.

We welcome discussions about flexible working arrangements and will provide reasonable adjustments where needed.

Application Process

If you are interested in applying, we encourage you to submit your application as soon as possible to ensure it is considered.

We will continue to review applications on a rolling basis and the advert may close before the stated closing date.

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