Key Responsibilities:

• Lead all kitchen operations, maintaining exceptional food quality, presentation and consistency.
• Deliver food across conferences, gala dinners, premium hospitality, corporate events and retail catering.
• Develop seasonal and event-specific menus that balance innovation with commercial performance.
• Plan production, staffing and kitchen operations to ensure seamless event delivery.
• Manage stock, ordering, food production and equipment to maximise efficiency and minimise waste.
• Work closely with Operations, Sales and Events teams to deliver outstanding guest experiences.
• Manage food costs, labour budgets and departmental expenditure.
• Deliver gross profit targets through effective purchasing, menu engineering and waste reduction.
• Ensure purchasing complies with approved supplier and procurement procedures.
• Recruit, develop and inspire a high-performing kitchen brigade.
• Ensure full compliance with Food Safety, HACCP, allergen legislation and Health & Safety standards.
• Always maintain kitchens to inspection ready standards.
• Oversee stock control, ordering, invoicing and payroll administration.
• Maintain accurate records, audits and compliance documentation.
• Support the Head of Food & Beverage in delivering the venue's food strategy and continuous improvement initiatives.

We are looking for someone with:

• Proven experience as a Head Chef, Executive Chef or Senior Executive Sous Chef within a high-volume hospitality operation.
• Experience delivering conferences, banqueting, premium hospitality and large-scale events.
• Strong commercial understanding of food cost, labour and budget management.
• Experience leading and developing large kitchen teams.
• Excellent menu development, production planning and organisational skills.
• Strong knowledge of HACCP, Food Safety, allergen management and Health & Safety legislation.
• Excellent communication and stakeholder management skills.
• IT literate with experience of stock control and ordering systems.
• Professional Cookery qualification (NVQ Level 3 or equivalent).
• Level 3 Food Safety qualification.
• IOSH Managing Safely.
• Experience in menu engineering and retail food development.

Recruitment Process Outlined:

1. 1st Stage- Intro with Talent Team
2. 2nd Stage- Interview with hiring manager

Any offer of employment will be subject to satisfactory pre-employment checks. These may include verification of identity, proof of address, right to work, employment history, qualifications, and—where relevant to the role—a basic or enhanced DBS check. All checks will be carried out in line with data protection law and we will only request information that is necessary for the role.

Inclusive Workplace

At Legends Global, we are committed to leading the entertainment industry towards a greener, faster, and more innovative digital future. There’s never been a better time to join our team. We aim to be an inclusive organisation, trusted and admired by our colleagues, customers, and suppliers. Join us and make a significant impact from day one.

We are committed to active inclusion, diversity, and equal opportunities. This commitment begins with our recruitment and selection process. We welcome discussions about flexible working arrangements.

If you need reasonable adjustments at any stage of our recruitment process, please let us know in your application. We are dedicated to providing a fair and transparent assessment process and will do our utmost to accommodate your needs.

If you are interested in applying, we encourage you to submit your application as soon as possible to ensure it is considered. We will continue to review applications on a rolling basis and may close the advert before the closing date.