Lead Chef - SEC

Lead Chef - Hydro Hospitality | SEC | Full-Time / Permanent

sign in to see pay + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

We're looking for the Lead Chef is a key kitchen leader, supporting the Head Chef to deliver exceptional culinary standards and efficient operations across both hospitality and retail. The role oversees food preparation and presentation to ensure consistency and quality, contributes to menu development and innovation, and leads, trains and mentors kitchen colleagues.

With a focus on operational excellence, cost control and compliance with food safety and health and safety requirements, the Lead Chef helps create excellent customer experiences and contributes to the overall success and profitability of the operation. The role will primarily support operations at The OVO Hydro and, when required, across the wider SEC campus.

Person specfication

• Culinary experience: Proven experience in a senior culinary role, such as Sous Chef, ideally within a stadium, arena, large hotel, high-volume hospitality or high-performance environment. Experience across hospitality and/or retail catering is relevant.
• Leadership and management: Ability to lead, mentor and manage a kitchen team, fostering a positive, supportive and productive working environment.
• Food safety and hygiene: Strong knowledge of food safety regulations, hygiene standards and compliance requirements, with experience maintaining high standards.
• Creativity and innovation: Ability to contribute to varied and engaging menus that cater to different tastes and dietary requirements while maintaining nutritional balance where appropriate.
• Budgeting and cost control: Experience managing food costs, supporting budget planning and sourcing ingredients effectively without compromising quality.
• Communication and collaboration: Strong interpersonal and communication skills, with the ability to work effectively with the Head Chef, colleagues and relevant stakeholders.
• Flexibility and adaptability: Willingness to work flexible hours, including evenings and weekends, in line with venue, event and operational requirements.