Service Lead

Eastlands Venue Services Limited; Manchester; On-site; GBP 42,000 - 65,000; Full time

Benefits offered by this job

Private Medical Insurance (Vitality)

Group Life Assurance

Birthday Day Off

Complimentary Meals on Shift

Employee Assistance Programme & Wellbe

Job summary

Eastlands Venue Services Limited is seeking a Service Lead for Etihad Stadium to blend kitchen excellence with guest-facing service. You'll work alongside the Chef Manager to lead a small brigade and deliver an immersive dining experience.

This role requires outstanding culinary skills, proven leadership during service, and the ability to engage guests while maintaining the highest standards of food safety and presentation.

Qualifications

• Proven experience as senior/lead chef in premium or Michelin-level venues.
• Experience leading a team during service.
• Outstanding culinary skills with attention to detail.
• Passion for hospitality and guest experience.
• Ability to present dishes professionally to guests.
• Strong communication and organisation under pressure.
• Knowledge of food safety, hygiene, and allergen laws.
• Flexibility to work evenings, weekends and events.

Responsibilities

• Support the Chef Manager in leading and developing the brigade.
• Lead service in the Chef Manager's absence.
• Coach and mentor junior chefs during service.
• Promote a collaborative, high-performance kitchen culture.
• Deliver dishes to Michelin-inspired standards.
• Maintain consistency, quality and attention to detail.
• Assist with menu development and seasonal changes.
• Maintain food safety and allergen compliance.
• Work across kitchen and guest-facing service to ensure a seamless experience.

Skills

Senior Chef de Partie

Sous Chef

Leadership during service

Culinary excellence

Guest interaction

Food safety knowledge

Allergen compliance

Education

NVQ Level 3 or equivalent

Job description

Service Lead

Department: Culinary

Employment Type: Permanent

Location: Etihad Stadium

Reporting To: Chef Manager

Description

This is not a traditional restaurant or kitchen role.

As a Service Lead, you'll be an experienced chef who thrives both in the kitchen and in front of guests. Working alongside the Chef Manager, you'll help lead a small brigade delivering exceptional food while creating an immersive dining experience through direct guest interaction.

You'll prepare, finish and present dishes, explain the inspiration behind each course, lead service, support the wider team and ensure every guest receives an unforgettable experience.

Everyone within The Residency is a chef first. You'll move seamlessly between the kitchen, the pass and the dining room, leading by example and setting the standard for culinary excellence and hospitality.

Day to Day Responsibilities

• Support the Chef Manager in leading, motivating and developing the brigade.
• Lead service in the Chef Manager's absence.
• Coach and mentor junior chefs, maintaining exceptional standards across the team.
• Promote a collaborative, positive and high-performance kitchen culture.

• Deliver exceptional dishes to Michelin-inspired standards.
• Ensure consistency, quality and attention to detail throughout every service.
• Support menu development, testing and seasonal menu changes.
• Maintain exceptional standards of food safety, cleanliness and organisation.

• Present dishes directly to guests with confidence and personality.
• Explain ingredients, cooking techniques and the story behind each course.
• Create memorable guest interactions that enhance the overall dining experience.
• Respond professionally to guest feedback and dietary requirements.

• Support stock control, ordering and waste management.
• Maintain excellent food safety and allergen compliance.
• Work closely with the Chef Manager to ensure smooth daily operations.
• Collaborate with colleagues across both kitchen and guest-facing service to deliver a seamless experience.

Skills, Knowledge & Expertise

Essential

• Proven experience as a Senior Chef de Partie, Junior Sous Chef, Sous Chef or equivalent within a premium restaurant, luxury hotel, Michelin-starred or Rosette environment.
• Experience leading or supervising a team during service.
• Outstanding culinary skills with exceptional attention to detail and presentation.
• Genuine passion for hospitality and delivering unforgettable guest experiences.
• Confidence engaging directly with guests and presenting dishes professionally.
• Excellent communication and interpersonal skills.
• Strong organisational skills with the ability to remain calm under pressure.
• Sound knowledge of food safety, hygiene and allergen legislation.
• Flexibility to work evenings, weekends and event days.

Desirable

• Experience within Michelin-starred or multi-Rosette kitchens.
• Experience in an open kitchen, chef's table or immersive dining concept.
• Experience supporting menu development and seasonal menu planning.
• Knowledge of stock management, ordering and GP control.
• Formal culinary qualification (NVQ Level 3 or equivalent).
• Level 3 Food Safety qualification.
• Experience working alongside a Chef Patron or Executive Chef within a high-performance kitchen.

Why Join Us?

• Private Medical Insurance (Vitality) – including Virtual GP access and rewards
• Group Life Assurance – 4x salary paid to your nominated beneficiary
• Birthday Day Off – an extra day to celebrate
• Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks
• Employee Assistance Programme & Wellbeing Platform – including counselling support
• Company Pension Scheme
• Generous Holiday Allowance – plus bank holidays
• Career Development Opportunities – with progression across the campus