Lead Retail Head Chef — Elevate Menu & Kitchen Standards

Compass Group UK; Greater London; On-site; GBP 51,000 - 62,000; Full time

Benefits offered by this job

Healthcare & wellbeing

23 days annual leave + bank holidays

Meals on duty

Life Assurance

Pension scheme

Job summary

Levy UK at The O2, London, is seeking a Retail Head Chef to lead and develop our retail kitchens. You will work with the Executive Head Chef to maintain high food quality, standards and safety across the operation.

The role focuses on managing the kitchen team, controlling costs, delivering excellent customer service and driving continuous improvement in menus and sustainability within a busy venue environment.

Qualifications

• Minimum 5 years’ catering experience, with knowledge of food production, purchasing and kitchen operations.
• Proven ability to lead and develop a small kitchen team in a similar environment.
• Strong cooking knowledge and understanding of production methods and procedures.

Responsibilities

• Maintain high food quality and presentation to required standards.
• Manage food costs, wastage, storage and purchasing within budget.
• Lead and support the kitchen team, providing guidance and development.
• Plan staffing levels around sales and manage labour costs.
• Deliver excellent customer service and respond to feedback.
• Support menus and food development with costed products.
• Maintain health and safety and hygiene standards.
• Manage stock, wastage records and documentation.
• Drive business standards to meet Levy UK SOPs and sustainability goals.
• Support continuous improvement and opportunities for growth.

Skills

Catering experience

Leadership

Chef skills

Communication

Customer focus

Commercial awareness

Results driven

Adaptable

Strategic leadership

Job description

Levy UK at The O2, London, is seeking a Retail Head Chef to lead and develop our retail kitchens. You will work with the Executive Head Chef to maintain high food quality, standards and safety across the operation.

The role focuses on managing the kitchen team, controlling costs, delivering excellent customer service and driving continuous improvement in menus and sustainability within a busy venue environment.