Job Title: Head Chef Salary: £38.000 PA Hours: 40 Hours Per Week, Monday to Sunday Location: Everton FC, Goodison Park, Goodison Road, Liverpool, L4 4EL Everton Football Club, an iconic name in English football, has a rich history dating back to 1878. With a commitment to excellence both on and off the pitch, Everton has established itself as a club that values tradition, community, and passion. Join us in elevating the matchday experience for our loyal supporters and visitors at the legendary Goodison Park. Sodexo Live is committed to delivering exceptional hospitality to sports venues, empowering local communities and enhancing the experience for fans and clients alike. We take pride in providing innovative dining experiences that reflect the integrity and spirit of the venues we serve. The Role: We are seeking a talented and passionate Head Chef to lead our culinary team at Everton Football Club. Your leadership will not only enhance the food offerings at Goodison Park but also contribute to the high standards that the club is known for. You will be responsible for creating innovative menus that celebrate local ingredients, ensure the highest quality food preparation, and provide an exceptional dining experience for our guests. What you’ll do: To performance manage the day to day activities within all aspects of kitchen operations. To drive customer satisfaction and embed customer advocacy within the kitchen operations team. To ensure that all costs and expenditure are within confines of the agreed budget. To include: food, casual labour, cleaning, disposables and any other kitchen related costs. Ensure that any costs contrary to budget are appropriately forecasted on a timely basis with the Executive Head Chef and Commercial Manager. To lead the kitchen operations team to deliver service excellence as per the agreed Service Level Agreement between Sodexo and Everton Football Club.To grow services in order to meet client and commercial expectations whilst maintaining strict budgetary control in line with Client and Sodexo expectations To write menus and continuously work to develop and improve the food proposition at Everton Football Club, ensuring that our offer remains on trend and relevant within the wider hospitality sector. To recruit, train and develop, ensuring the continual succession planning of the kitchen operations team, in line Sodexo HR policies and procedures. To ensure strict time management ensuring a good work life balance of the kitchen operations team, through effective management of lieu days and holidays. To include holding 1-2-1 meetings, team meetings and attending HOD meetings as and when required. To ensure that the Sodexo Purchasing policies and procedures are managed and upheld by the kitchen operations team, to include the strict use of nominated suppliers only, unless otherwise specified by the Client. To implement and comply with all Sodexo and statutory Health and Safety and Food Hygiene requirements. To manage and ensure accountability for good housekeeping, stock management and rotation, COSHH, cleanliness and tidiness. To work closely with the FOH Operations and Sales and Marketing team to ensure seamless interface between the three departments. Through close collaboration, work to continuously improve the aesthetics and presentation of food and service presentation standards, ensuring that our offerremains on trend and relevant within the wider hospitality sector. To continually evaluate the local conference and events market place, ensuring that our offer is competitive and optimised within the current confines of our physical space. To oversee and manage all internal Client services including the EFC Staff Café, Free School, Community Centre and any future projects. To support the wider Sodexo business both on site and off site during the closed season, as and when required. To proactively support all departments and staff within the onsite team and to carry out other reasonable tasks as directed by management. What you bring: Essential Demonstrate experience of working in a similar role within the service industry at a comparable level in a company Good numerical and communication skills, must be able to demonstrate effective verbal and written communication Management knowledge of health and safety and food safety Able to work on own initiative within a team environment Able to demonstrate working knowledge of MS Office (Word, Excel and Outlook) Able to demonstrate attention to detail and adherence to standards Analyse problems analytically, develop opportunities and implement innovative solutions Desirable IOSH qualification or equivalent Supervising Food – Level 3 Proven experience of managing client relationships Proven track record of leading, managing and developing a team Experience of working in a similar environment