Job Title: Exec Chef

Reports to: Regional Exec & GM

Location: NEC Group Conventions – The Vox

Sector: Levy UK & I

Overview:

Levy is the vibrant and exciting sector of Compass Group, the world’s largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality.

In the UK, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Scottish Event Campus (SEC) and Excel London.

We are culinary champions – it’s what we do and it’s what we are passionate about. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences.

Focussed on ‘doing the right thing’ for our people and the planet, sustainability, wellbeing, diversity, and inclusion are at the heart of what we do.

ROLE PURPOSE:

The overall purpose of the Executive Chef role at the Vox is to oversee and manage the culinary operations within the venue’s facilities, ensuring the provision of high-quality meals and catering services. The Executive Chef also manages food costs effectively within budgetary constraints, sources ingredients economically without compromising on quality, leads and mentors kitchen staff to maintain a cohesive and productive team, and ensures compliance with health and safety regulations, food hygiene standards, and dietary requirements.

KEY RESPONSIBILITIES:

• Food Preparation and Cooking: Oversee and participate in the preparation and cooking of meals, ensuring they meet the highest standards of quality, taste, and presentation while adhering to food safety and hygiene regulations.
• Team Leadership and Management: Lead, mentor, and manage the kitchen team, including chefs and kitchen assistants, to maintain a cohesive, efficient, and productive work environment. Provide training and support to staff on culinary techniques relevant to large-scale event catering.
• Budget and Cost Control: Manage the kitchen budget, control food costs, and source ingredients economically without compromising on quality or nutritional value. Maintain accurate records of expenditures and inventory.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations, food hygiene standards, and dietary requirements. Conduct regular inspections and audits to maintain high standards of cleanliness and safety in the kitchen.
• Quality Assurance: Maintain consistency in food quality and presentation, implementing quality control measures and continuously seeking ways to improve the culinary offerings.
• Plan and execute catering for events, meetings, and functions, ensuring the provision of high-quality food and service that meets the expectations of all stakeholders.
• Inventory Management: Oversee the ordering, storage, and management of kitchen supplies and ingredients, ensuring efficient stock control and minimizing waste.
• Culinary Innovation: Stay updated with culinary trends and innovations, incorporating new techniques and ingredients into the menu to keep offerings fresh and exciting.