Head Chef

John Lewis & Partners; Milton Keynes; On-site; GBP 33,000 - 51,000; Full time

Job summary

The John Lewis Partnership is seeking a Food Production Leader for our National Distribution Centre at Magna Park. You will shape the menu strategy across three kitchens, lead a team of 12 Partners, and balance nutrition with profitability in a fast-paced, 24/7 environment.

You will drive food safety standards, manage stock, ordering and budgeting, and collaborate with the Engagement and Hospitality teams to deliver seamless campus hospitality services.

Qualifications

• A recognised Food Production Certificate (NVQ Level 2 or City & Guilds 7061/7062 or equivalent).
• Operational experience in a high-volume hospitality or production environment at supervisory/management level.
• Proven team leadership and ability to build high-performing, inclusive teams.
• Good basic IT skills for managing stock, ordering, and administrative reporting.
• Strong communication skills to resolve professional differences and reach win-win outcomes with stakeholders.

Responsibilities

• Lead food development for the National Distribution Centre and manage three kitchens.
• Oversee kitchen inventory, stock requirements, and ordering to control costs.
• Coach and mentor a team of 12 Partners to achieve high performance.
• Ensure compliance with food safety, hygiene, and Health & Safety standards.
• Collaborate with Engagement and Hospitality teams across the Magna Park Campus.
• Manage the kitchen budget and provide accurate management information.
• Support risk management and crisis recovery planning for campus services.

Skills

Team leadership

Supervisory experience

Strategic influence

IT literacy

Strong communication skills

Education

NVQ Level 2 in food production

City & Guilds 7061/7062 or equivalent

Job description

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 aren't just managing a kitchen; you are leading 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. You will have the creative freedom to influence menu development while maintaining a sharp focus on profitability, price, and world-class food safety. Beyond the pass, you will act as a strategic partner across the Magna Park Campus, collaborating with the wider NDC network to ensure our hospitality services are seamless and holistic.

Salary: £32,700 - £51,200 annually depending on experience

Contract type: Permanent

Working Pattern

• Location: Fully on-site at Magna Park.
• The Hours: Shift-based, starting from 7:00 AM with a guaranteed finish by 7:00 PM.
• The Balance: To support our 24/7 campus, occasional weekends are required.
• Predictability: We believe in planning ahead; all rotas are pre-scheduled and shared well in advance, giving you the visibility you need to balance your professional and personal life.

Key Responsibilities

• Food Leadership & Innovation: Shaping the menu for the NDC, ensuring the perfect balance between nutritional value and food inspiration for our Partners.
• Operational Excellence: Leading the food preparation process and managing kitchen inventory, stock requirements, and ordering to maintain high standards and minimise loss.
• Team Development: Coaching and mentoring a team of 12, fostering a high-performing and inclusive environment where every Partner can achieve their potential.
• Compliance & Risk Management: Taking full accountability for kitchen regulations, including the highest standards of food safety, hygiene legislation, and Health & Safety protocols.
• Campus Strategic Support: Playing a central role in the delivery of holistic support services across the campus, collaborating with the Engagement team and the wider Hospitality team.
• Commercial Oversight: Managing the kitchen budget and administrative requirements to ensure management information is accurate and food cost targets are met.
• Crisis Recovery: Acting as a key stakeholder in business recovery plans, ensuring the campus hospitality services can resume quickly and safely in the event of service failure.

Essential Skills/Experience You’ll Need

• Technical Qualification: A recognised Food Production Certificate (NVQ Level 2 in food production, 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: A track record of building high-performing teams, integrating diverse skills, and creating a trust-based environment.
• IT Literacy: Good 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: An 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.

About The Partnership

We’re the largest employee owned business in the UK and home of our cherished brands, John Lewis and Waitrose. We’re not just employees, we’re Partners, driven by our purpose to build a happier world. As we look to our future, there’s never been a more exciting time to join us.

We’re ruthlessly focused on being brilliant at retail. We continue to innovate, adapt and diversify. Never Knowingly Undersold on price, quality and service in John Lewis and passionately serving food-lovers in Waitrose.

As Partners we all share the responsibility of ownership and in its rewards. We use our voices to contribute to our success, working together through the good and challenging times, holding true to our behaviours and treating everyone with kindness and respect.

We all own making the Partnership somewhere we belong. Embracing our differences and creating an environment where we’re free to be ourselves and can THRIVE. Growing ourselves individually, and as a collective.

As Partners, we make all the difference. And, we all own it.

Important points to note

It’s important to note that some of our roles are subject to pre-employment vetting (which may include DBS checks for successful candidates). If required, you’ll be informed and provided with information about vetting during the recruitment process and we encourage you to complete any vetting documents quickly to avoid delays. Any DBS checks required will be carried out by a third‑party registered body and financial probity checks may also be required for some of our roles.

If you require a reasonable adjustment due to a disability which means you may need longer to complete your application please contact us as soon as possible.

We want all of our Partners to have a good work-life balance and we support flexible working. This might mean flexible or compressed hours, job sharing or shorter hour contracts, where possible. Please discuss this further with the hiring manager during your interview.