Head Chef - Premium Stadium Dining & Culinary Innovation

Aramark; Greater London; Presencial; GBP 46.000 - 56.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Annual leave increase

Life assurance

Pension scheme

Discounts app

Cycle to work

Descripción de la vacante

Aramark UK is seeking a commercially savvy Head Chef to own the end-to-end culinary operation at AFC Wimbledon, delivering world-class premium dining in a flagship stadium.

Lead a talented kitchen brigade, drive GP and cost control, uphold food safety standards, and collaborate with procurement and marketing to push innovation in a high-energy environment. Evening and weekend flexibility is required.

Formación

• Proven senior chef leadership in premium dining.
• Strong commercial acumen with P&L awareness.
• Excellent communication across teams.
• Flexible schedule including evenings and weekends.

Responsabilidades

• Own end-to-end planning and delivery of all premium dining experiences with guest standards.
• Create recipes and manage GP and cost controls.
• Champion quality, innovation, and health & safety across the kitchen.
• Develop and maintain kitchen standards, SOPs and training materials.
• Lead food production and operations across premium areas.
• Embed guest-focused hospitality and attentive service.
• Ensure food safety compliance, COSHH and due diligence.
• Maintain hygiene, temperature checks, stock rotation and reporting.
• Recruit, develop and lead a high-performing kitchen team.
• Hold financial accountability for food, labour and wastage.
• Collaborate with procurement and marketing to drive quality.

Conocimientos

People leadership

Commercial acumen

Food safety knowledge

Communication

Problem solving

Flexibility

Educación

Level 3 Food Safety

Descripción del empleo

Aramark UK is seeking a commercially savvy Head Chef to own the end-to-end culinary operation at AFC Wimbledon, delivering world-class premium dining in a flagship stadium.

Lead a talented kitchen brigade, drive GP and cost control, uphold food safety standards, and collaborate with procurement and marketing to push innovation in a high-energy environment. Evening and weekend flexibility is required.