Weekend Head Chef

Job description
Aramark UK have an incredible opportunity for a dynamic inspirational hospitality leader to join us as Head Chef at Everton Football Club for our 16 Premium Dining concepts. The impressive brand-new Bramley-Moore Liverpool stadium is set to be one of the most revolutionary and advanced venues for fan experience in Europe. Reporting to the Executive Stadia Chef and Culinary Director, the Head Chef for Premium Dining will take full ownership of the coordination and delivery of an exceptional culinary experience, across a variety of premium dining outlets to match the venues ambition, brand specifications and standards.

You will come with a passion for food and be inspired to deliver A la Carte dining across a variety of premium outlets.

This role is crucial in ensuring that all our premium dining offerings including, A la Carte restaurants, private dining and conference and event catering are delivered with the highest standards of health and safety, quality, creativity and consistency.

You will be responsible for all premium kitchen operational processes; This person will be a key part of the Aramark culinary team leading a brigade of fixed term chefs and up to 40 variable chefs on match and event days.

This is a full time and permanent position which will be based the stunning, new, Everton Stadium, due to open for the new season in August 2025.

Competitive salary
Permanent position with the requirement to work both weekdays and weekends where necessary to manage the retail operations during match games, concerts and more
Generous annual leave that increases in line with service, with the opportunity to buy extra
Defined contribution pension scheme and life assurance benefits
Access to an employee benefit scheme that offers discounts across hundreds of retail and leisure providers
Employee Assistance Programme and in-house Mental Health Champions
FOOD! A plethora of opportunities to attend in-house events and try out the culinary genius of our teams (we are a food business after all!)

During mobilisation you will support with the creation of menus, product sourcing, menu costing and set up of the kitchen spaces
Create specification cards, develop health and safety processes for the kitchens including cleaning rotas, standard operating procedures, ideal rotas, training manuals and operational processes for business as usual
You will build team structure for service, support with recruitment and training for permanent team members and implement a culture of continual feedback and development that will ensure we are set for success on opening
Develop strong relationships with procurement, logistics and third-party suppliers to ensure that product quality, stock control and stock holding is adhered to
Support with the set up of the kitchens making sure they are adaptable and highly functional to support with speed of service, safety and easy to maintain to the highest standards

Food Production Operational Delivery of all premium restaurants
Ownership of the day-to-day delivery of consistent and exceptional product quality and service standards to achieve, and ideally exceed department targets, and grow our reputation for celebrated customer experiences.
Drive our guest focused culture through consistently demonstrating an in-depth knowledge and appreciation of hospitality standards and client needs, that is infections throughout your team.
Extensive knowledge of food handling and food safety standards that comply with UK law on food safety. You will prioritise regular checks through yourself and your team throughout your department including, but not limited to, fridge/freezer temperatures, food probing at delivery and cooking, hot holding and ensuring that food is stored and used on a first in first out basis and that date checks are completed daily
Stock management including stock ordering, stock usage, wastage and waste recording is imperative to ensure that you are not holding excessive stock that could perish. Ability to manage labour cost, food costs not to impact on profit potential or be detrimental to service delivery
Ensure that effective and robust recruitment plans and processes exist to source and deploy large volumes of casual workers per differing event requirements
Develop training programs to ensure staff are equipped to provide exceptional service to Premium outlets
Work closely with the management team to develop and sustain a high level of team energy and engagement, focused on great food and hospitality
Conduct regular performance reviews and talent management / succession planning activity, based on agreed and measurable KPI’s
Ensure the nutritional philosophy is present across all sites, with focus on new food trends and innovation
Responsible for Premium staffing planners and weekly labour, producing schedules, closing off rota’s and providing variable staffing requirements in line with budget.

A naturally confident leader, with senior management experience to inspire a large kitchen team to deliver results.
Extensive experience in restaurants or A la Carte environment preferred.
Positive and passionate focus on food – a natural flare for hospitality
Trained to Level 3 food safety (desired)
Previous PL accountability and evidence of commercial nous
Willing to work evenings and weekends as required.
To lead a safe hygienic operation, complying with all Company legislative requirements, driving excellence in safety performance.

Aramark is a leading service and solutions provider in the UK. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Aramark UK is an equal opportunities employer.

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