Marylebone Cricket Club (MCC) is the world's most active cricket club and the proud owner of Lord's Ground, known as the home of cricket. With a rich heritage and a commitment to the future of the game, we deliver premium hospitality experiences, host a wide range of domestic and international matches, and operate the state-of-the-art Vitality Performance Centre. We are dedicated to cricket's legacy, community engagement, and maintaining the highest standards in health and safety.
We are currently seeking an Executive Sous Chef to join our team, playing a vital role in delivering world-class matchday dining and exceptional culinary experiences. If you are passionate about combining excellence in food with the spirit of cricket, we invite you to apply and become a part of our distinguished club.
Purpose of Role
Support the Head Chef and Executive Chef in leading kitchen operations across Lord's, delivering exceptional food quality, service standards and guest experiences across hospitality, restaurants, events and match days.
Lead and develop kitchen teams, ensuring effective operational planning, workforce management, cost control, food safety compliance and consistent standards. Drive menu innovation, operational improvements and collaboration across departments to deliver successful events and maintain Lord's reputation for excellence.
Executive Sous Chef
Marylebone Cricket Club (MCC) – Lord's Cricket Ground
Department: Food and Beverage
Reports to: Head Chef
Contract: Permanent
Hours: 40 hours per week, five shifts across Monday–Sunday, with flexibility for major matches and events.
Key Responsibilities
Leadership and People Management
Lead, motivate and develop Sous Chefs and kitchen teams across Hot and Cold Production, Pastry, CDR and the Tavern Pub.
Manage workforce planning, rotas, scheduling and labour costs across kitchen and stores teams.
Support recruitment, induction, training, performance reviews and succession planning.
Coach and mentor staff, promoting professional development, teamwork and accountability.
Foster a positive, inclusive working environment reflecting MCC's values.
Oversee kitchen operations and make operational decisions in the Head Chef's absence.
Kitchen Operations and Food Quality
Coordinate food production and kitchen operations across hospitality, restaurants, events and cricket fixtures.
Maintain exceptional standards of food quality, presentation, consistency and service.
Support menu development, engineering and culinary innovation alongside the Head Chef and Executive Chef.
Plan and oversee major match day operations, ensuring teams, facilities and resources are fully prepared.
Collaborate with Events, Operations, Hospitality and Front of House teams to deliver outstanding guest experiences and bespoke catering.
Review operational performance, identify improvements and implement more efficient working practices.
Financial and Stock Management
Monitor food costs, stock levels and labour expenditure to achieve budgets and margin targets.
Support procurement, ordering, inventory management and monthly stock takes.
Minimise waste and ensure stock and resources meet operational requirements.
Maintain accurate recipes, specifications, costings and photographic records.
Work with suppliers and internal stakeholders to improve efficiency, service delivery and revenue opportunities.
Compliance and Safety
Ensure compliance with food safety, health and safety legislation, security procedures and MCC policies.
Maintain safe working environments, report hazards and follow fire and emergency procedures.
Uphold consistently high standards of cleanliness, organisation and operational compliance.
Skills, Experience and Qualifications
Essential
Food Safety Level 3 qualification or equivalent.
Strong culinary knowledge, food production expertise and excellent presentation standards.
Experience in hospitality, events or premium catering operations.
Understanding of large-scale, multi-site catering logistics.
Proven leadership, team management, coaching and staff development skills.
Financial awareness, including food costing, budgeting, stock control and margin management.
Knowledge of food safety, health and safety requirements and industry best practices.
Strong organisational, communication and interpersonal skills.
Experience in workforce planning, rota management and resource allocation.
Ability to manage competing priorities, meet deadlines and maintain standards under pressure.
Customer-focused approach with a commitment to exceptional hospitality.
Professional, approachable, proactive and collaborative working style.
Flexibility to work evenings, weekends and major match days.
Desirable
Relevant professional culinary qualifications.
MCC Values
Demonstrate MCC's values of Smart, Attentive, Original and Together through high standards, exceptional service, innovation, teamwork and continuous improvement.
Additional Requirements: Attendance at major matches, including extended hours, and undertaking other reasonable duties as required.
MCC is committed to equal opportunities and an inclusive recruitment process.
TPBN1_UKCT
Executive Sous Chef in London employer: Marylebone Cricket Club
As a Premium Seating Sales Executive at Lord’s Cricket Ground, you will be part of a prestigious organisation that values excellence and teamwork. Our supportive work culture fosters professional growth, offering opportunities to develop your skills in a dynamic environment while being surrounded by the rich history of cricket. Enjoy a competitive salary, a collaborative atmosphere, and the chance to engage with passionate sports fans, making every day at work both meaningful and rewarding.
