Head Chef - Staff Catering @ Eastlands Venue Services Limited

The Staff Feeding Catering Manager will lead the day-to-day delivery of our staff catering operation at the Etihad Stadium, ensuring colleagues have access to high-quality, nutritious and freshly prepared meals in a welcoming and efficiently managed environment. Responsible for overseeing food production, service delivery, team performance and operational standards, the role combines hands-on catering management with strong commercial awareness and a commitment to delivering an excellent colleague dining experience.

Working closely with the wider Culinary and Operations teams, the Staff Feeding Catering Manager will plan and coordinate catering provision around the Stadium's changing operational requirements, including matchdays, major events and everyday business activities. This is a hands-on management role requiring strong organisational skills, culinary knowledge and the ability to lead a team while maintaining consistent standards of food quality, safety, efficiency and cost control.

• Catering Operations & Service Delivery Oversee the daily operation of staff catering facilities, ensuring efficient food preparation, production and service.
• Plan and coordinate catering provision in line with operational requirements, colleague numbers, shift patterns and event schedules.
• Ensure meals are freshly prepared, well presented and delivered consistently to the required quality standards.
• Maintain an efficient and welcoming dining environment that supports a positive colleague experience.
• Adapt food production and service arrangements to accommodate fluctuating demand during matchdays and major events.
• Monitor service performance and identify opportunities to improve efficiency, food quality and the overall catering experience.
• Menu Planning & Culinary Standards Develop and maintain balanced, varied and cost-effective menus that meet the needs of a diverse workforce.
• Ensure menus offer appropriate dietary choices, including vegetarian, vegan and allergen-conscious options.
• Work collaboratively with the wider Culinary team to introduce seasonal dishes, menu improvements and new ideas.
• Maintain consistent standards of food preparation, presentation, portion control and nutritional balance.
• Ensure recipes, specifications and allergen information are accurate and communicated effectively.
• Gather colleague feedback and use it to support continuous improvements to the catering offer.
• Team Leadership & People Management Lead, motivate and support the staff catering team, creating a positive, inclusive and high-performing working environment.
• Coordinate daily team activities, allocate responsibilities and ensure appropriate staffing levels to meet operational demand.
• Provide hands-on guidance, coaching and development to chefs and catering colleagues.
• Support recruitment, onboarding, training and performance management within the department.
• Promote a culture of teamwork, accountability, professionalism and continuous improvement.
• Ensure colleagues understand and consistently follow operational procedures, food safety standards and company expectations.
• Food Safety, Hygiene & Compliance Maintain high standards of food safety, hygiene and HACCP compliance throughout the catering operation.
• Ensure all food preparation, storage, handling and service procedures comply with relevant legislation and company policies.
• Oversee allergen management, food labelling and dietary requirements, ensuring accurate information is available.
• Maintain appropriate food safety documentation, temperature records and cleaning schedules.
• Support internal inspections, audits and corrective actions to ensure continued compliance.
• Ensure all equipment and catering facilities are maintained in a safe, clean and operational condition.
• Financial Management & Cost Control Manage food production and purchasing in line with agreed budgets and operational requirements.
• Monitor food costs, portion control, stock usage and wastage to maintain financial efficiency.
• Oversee stock management, ordering, deliveries and inventory controls.
• Work with suppliers and internal teams to maintain product quality, availability and value for money.
• Identify opportunities to improve productivity, reduce waste and optimise resources without compromising food quality.
• Support budget planning, financial reporting and performance reviews where required.
• Collaboration & Continuous Improvement Work closely with Culinary, Hospitality, Operations and other departments to ensure staff catering provision meets business requirements.
• Build positive working relationships with internal stakeholders and respond effectively to changing operational needs.
• Support the planning and delivery of catering services during major Stadium events and periods of increased activity.
• Identify opportunities to improve menus, service processes, operational efficiency and colleague satisfaction.
• Contribute to sustainability initiatives, including responsible sourcing, waste reduction and efficient resource management.
• Act as a positive ambassador for the Culinary department and Eastlands Venue Services Limited.