HEAD CHEF

Campbell & Rowley – Blackpool

Outside Catering | Major Events | Banqueting | Hospitality | Blackpool Football Club

The Opportunity

Campbell & Rowley are looking for an experienced and highly organised Head Chef to lead and develop our diverse catering operation.

This is not a conventional Head Chef role. We operate across multiple venues and locations, delivering matchday and hospitality catering at Blackpool Football Club, weddings, banquets, corporate functions and major external events, including events at Cartmel Racecourse, Blackpool Tower and the Winter Gardens.

We are looking for a strong culinary leader who combines excellent food standards with the organisation, commercial awareness and leadership needed to deliver exceptional catering at scale.

The Role

Working closely with the Executive Chef and Operations Director, you will lead our kitchen and back-of-house operation, taking responsibility for food quality, menu development, event delivery, people, purchasing, stock, food safety and kitchen profitability.

A key part of the role is planning and ensuring we have the right people, products, equipment and preparation in place to deliver every event successfully – whether that's premium hospitality, a wedding or catering for thousands of guests at a major external event.

Key Responsibilities

• Lead, motivate and develop the kitchen and back-of-house team, creating a positive culture with consistently high standards.
• Plan and develop menus and food offers alongside the Executive Chef and Operations Director.
• Plan and deliver food operations across outside catering, major events, banqueting, hospitality and Blackpool Football Club.
• Maintain excellent standards of food quality, presentation and consistency across every venue and event.
• Plan kitchen production, staffing, equipment and logistics for events and external catering operations.
• Work with clients where required, including menu development and tastings, to create the right food offer for their event.
• Prepare kitchen rotas and manage staffing levels within agreed labour budgets.
• Manage food costs, GP, purchasing, portion control and wastage to achieve agreed levels of profitability without compromising quality.
• Manage suppliers, ordering, deliveries, stock levels and monthly stocktakes, ensuring accurate records and effective stock control.
• Maintain the highest standards of food hygiene, HACCP, allergen management and health & safety across permanent and temporary catering locations.
• Recruit, train and develop kitchen team members, leading from the front during key services and events.
• Work closely with operations, events and front-of-house teams to ensure effective communication and seamless event delivery.
• Identify opportunities to improve menus, products, efficiency, profitability and the overall customer experience.
• Represent Campbell & Rowley professionally and maintain strong relationships with clients, venues, suppliers and other stakeholders.