Chefs - LEX Liverpool Retail & Hospitality

Casual Chef de Partie - LEX Campus - Arena & Hospitality

Be part of the team behind Liverpool's biggest events.

From live concerts and major arena shows to retail catering and large-scale entertainment events, you'll play a key role in delivering exceptional food experiences at one of Liverpool's premier event venues.

If you're an experienced Chef de Partie who enjoys working in a fast-paced environment, takes pride in producing quality food at scale, and can confidently manage your own section across retail, hospitality and VIP catering operations, we'd love to hear from you.

The Role

As a Casual Chef de Partie, you'll support the delivery of high-volume, high-quality catering across a wide range of concerts, live entertainment events and retail catering operations.

You'll be expected to confidently run your own section, work independently when required, and contribute to a professional, organised kitchen environment.

This role is ideal for chefs who thrive under pressure, enjoy variety, and take pride in consistently delivering exceptional food to the highest standards, whether catering for concertgoers, VIP guests or busy retail outlets.

Key Responsibilities

• Prepare, cook and present food to agreed recipes and specifications, ensuring consistency, quality and presentation at every service.
• Take ownership of your designated section, working independently while maintaining high culinary standards throughout preparation and service.
• Support the Head Chef in delivering a variety of high-volume concerts, live music events, retail catering operations, hospitality functions and VIP experiences.
• Produce food within strict service timelines, ensuring all dishes are delivered on time without compromising quality.
• Support the delivery of food across retail outlets, kiosks, hospitality areas and other event catering locations as required.
• Maintain exceptional food safety, hygiene and allergen standards in accordance with company procedures and current legislation.
• Complete HACCP procedures, temperature records and any required food safety documentation accurately.
• Monitor food quality throughout preparation and service, ensuring correct temperatures, freshness and portion control are maintained.
• Follow stock rotation procedures (FIFO), assist with stock control, minimise food waste and support effective kitchen efficiency.