Lead Chef – High-Volume Kitchen & Menu Innovation

John Lewis plc; Milton Keynes; On-site; GBP 28,000 - 39,000; Full time

Benefits offered by this job

Chef whites provided and laundered

Free meals on duty

Free onsite parking

Job summary

John Lewis plc operates across Magna Park Distribution Centre in Milton Keynes, recruiting a Chef to lead a kitchen brigade and ensure a high-quality dining experience for Partners and customers. The role covers 3 kitchens with early and late shifts, including weekends, and offers a permanent contract with shift premiums after 6pm.

You will develop menus, standardise recipes, and uphold health, safety and cost controls while maintaining outstanding culinary standards.

Qualifications

• Intermediate Food Hygiene Certificate.
• Level 2 City & Guilds Food Production Certificate (706 1 & 2) or equivalent.
• Operational experience in PDRs, canteens or hospitality.
• Experience of working within a catering environment.

Responsibilities

• Advanced High-Volume Culinary Skills: produce a wide range of dishes to a high standard for large numbers.
• Menu Development & Innovation: create diverse, cost-effective menus and adapt to trends.
• Recipe Standardisation & Consistency: standardise recipes to ensure quality, taste and portions.
• Special Dietary Accommodation: cater to vegetarian, vegan, gluten-free and common allergies.

Skills

Catering experience

PDRs / canteens hospitality

Intermediate Food Hygiene

Food production certificate

Education

Level 2 City & Guilds Food Production Certificate (706 1 & 2)

Advanced Food Hygiene Certificate (Level 3) - desirable

Job description

John Lewis plc operates across Magna Park Distribution Centre in Milton Keynes, recruiting a Chef to lead a kitchen brigade and ensure a high-quality dining experience for Partners and customers. The role covers 3 kitchens with early and late shifts, including weekends, and offers a permanent contract with shift premiums after 6pm.

You will develop menus, standardise recipes, and uphold health, safety and cost controls while maintaining outstanding culinary standards.