Job Introduction
Head of Culinary - Hospitality- AELTC Wimbledon, London | Full-Time / Permanent
Up to £70,000 + excellent benefits including healthcare, wellbeing support, 25 days' annual leave plus bank holidays, life assurance, meals on duty, and more.
Purpose of the Role:
Lead the planning and delivery of the hospitality culinary operation for The Championships, Wimbledon, ensuring exceptional food quality, innovation, consistency and guest experience across multiple hospitality areas. Own the culinary journey from annual menu development and client tastings through production planning, mobilisation, live event delivery and post-event review. Lead, develop and inspire a variable culinary brigade of 300+ colleagues, working through senior chefs and operational leaders to deliver safe, efficient and commercially successful operations.
If this sounds like your dream role, we want to hear from you today!
We are Levy
We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet.
Trusted by some of the world's most iconic stadiums, entertainment venues, and major events, from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and Excel London, we bring experiences to life with passion and precision.
Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities.
We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations.
Head of Culinary - Hospitality - The role
Culinary Strategy and Delivery
- Set the culinary direction for Championships Hospitality, developing menus and food concepts that reflect premium guest expectations and Levy’s focus on authentic, local, seasonal and sustainable food.
- Lead the end-to-end culinary process for The Championships, from menu development, leadership and client tastings, and specification sign-off through pre-production, mobilisation, live delivery and post-event debrief.
- Ensure tasting feedback and agreed actions are documented, completed and reflected in final recipes, production plans, specifications, flavour profiles and dish descriptions, with approval from the Executive Chef where required.
- Work with the culinary purchasing team to ensure ingredients and products are available, fit for purpose and aligned with agreed quality, seasonality, sustainability and sourcing standards.
- Agree sales mix and production assumptions for each menu and hospitality area, using historical sales, cover forecasts and live trading data to plan stock, production and replenishment while minimising waste.
- Create and oversee pre-production, overnight production and service plans, accounting for capacity, equipment, storage, timings, labour and cost.
- Ensure kitchens and production areas have the equipment, layouts and resources required to deliver the agreed menus safely and consistently.
- Maintain Levy culinary standards and signature guidelines, benchmarking food production and service, reviewing guest feedback and market trends, and translating insight into menu improvements.
- Set clear food quality, consistency and presentation standards across all hospitality areas. Conduct regular quality and service checks during The Championships and ensure corrective action is taken promptly.
- Maintain a visible operational presence during The Championships, supporting Area Chefs and operational managers to resolve issues and deliver agreed standards.
- Lead culinary projects and continuous improvement initiatives that improve guest experience, quality, productivity and consistency.
People Leadership
- Lead and inspire the culinary leadership team and variable brigade of 300+ colleagues, creating a culture of high standards, collaboration, accountability and people-first leadership.
- Work with the Executive Chef to define the culinary structure and variable labour requirements for The Championships, ensuring the right leadership, skills and experience are deployed across operational areas.
- Lead or support recruitment, selection, allocation and onboarding of senior and variable culinary colleagues, in line with agreed responsibilities and plans.
- Identify critical leadership roles and ensure succession, contingency and deployment plans are in place ahead of the event.
- Monitor workforce performance, productivity and labour deployment during the event, addressing issues and variances in partnership with the relevant operational and people teams.
- Work with the HR Business Partner and Head of Learning & Development to deliver culinary inductions, training, development plans, briefings and soft openings.
- Partner with the Head of Hospitality, clients and external chef partners to translate hospitality briefs into deliverable culinary propositions, ensuring Levy requirements and agreed standards are maintained.
- Coach and develop chefs at all levels, including supporting apprentices and building capability and retention across the team.
Commercial and Financial Management
- Deliver food quality and guest experience within agreed financial parameters, using consistent portion control, recipe costing, production controls and menu planning.
- Work with the Executive Chef and Culinary Purchasing Manager to forecast product requirements accurately and ensure stock availability without over-ordering.
- Support the development and management of variable labour budgets, monitoring performance and taking timely corrective action where required.
- Use historical sales, cover forecasts and live trading information to inform production volumes, labour deployment and replenishment requirements.
- Review sales, food cost, production, waste, stock and labour performance, adjusting forecasts and operational plans in response to trading and service needs.
- Minimise residual stock at the end of The Championships, ensuring remaining stock is safely managed and, where appropriate, repurposed or redistributed to other Levy venues.
- Lead or support post-event product reconciliation and allocation to minimise financial loss and support the wider year-round business.
Food Safety, Health and Safety
- Maintain a thorough working knowledge of food safety, hygiene, allergens, health and safety, COSHH, HACCP, RIDDOR and relevant audit and regulatory requirements.
- Ensure food safety and allergen management systems are implemented, monitored and followed consistently across areas of responsibility.
- Ensure colleagues receive the information, instruction, training and supervision required to work safely and effectively.
- Maintain accurate production records and traceability from original product through preparation and service, in line with company procedures.
- Escalate risks, incidents, non-compliance and corrective actions promptly through the appropriate channels.
What we're looking for
- Experience of high-volume event, premium hospitality, multi-outlet or large-scale catering operations
- Strong influencing, coaching and people development skills
- Highly motivated self-starter
- Independent person who demonstrates initiative
- Is excited about food and has their finger on the pulse of current trends
- Proactive, positive individual able to quickly build partnership relationships with key stakeholders and work as a team player
- Ability to drive through change
- Has a commercial approach and inquisitive nature
- Ability to influence and operate at all levels
- Able to problem solve and make balanced business decision
What you'll get in return
- Competitive salary and full company benefits
- 25 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme
- Healthcare & wellbeing: Aviva Digicare, Medicash (dental, optical, therapy treatments)
- Mental health support: 24/7 Employee Assistance Programme
- Family benefits: Enhanced maternity, paternity, and adoption leave. 2 days' additional leave after returning from maternity leave, day off for your baby's first birthday, enhanced family leave
- Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off PureGym memberships
- Financial wellbeing: Pension scheme, Life Assurance, preferred rates on salary finance products
- Development opportunities: Professional subscriptions, ongoing training and structured career pathways
- Meals on duty included
Why join us?
Levy UK & Ireland is part of Compass Group, the world's largest catering company, and a vibrant leader in hospitality.
We believe in celebrating individuality and building inclusive teams where everyone feels they belong. Our diverse team fuels creativity, innovation, and excellence.
We are proud to be an equal opportunities employer and welcome candidates from all backgrounds to join us in creating a supportive, empowering workplace where everyone can thrive.
Together, we create unforgettable experiences, and shape the future of hospitality.