Lead Chef

Lead Chef - Retail Outlets -SEC , Glasgow| Full-Time / Permanent

£ excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

We are Levy

Levy is about elevating experiences. We are a leading global hospitality partner, designing and delivering unforgettable guest moments 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.

Lead Chef - Retail Outlets - The Role

The overall purpose of a Lead Chef is to serve as a key leader in the kitchen, supporting the Head Chef in maintaining exceptional culinary standards and operational efficiency. They oversee the preparation and presentation of food to ensure consistency and quality, contribute to menu development and innovation, and manage kitchen staff by providing training and mentorship. With a focus on operational excellence, cost control, and compliance with health and safety standards, the Lead plays a pivotal role in creating a positive dining experience while contributing to the overall success and profitability of the establishment.

Key Responsibilities – SEC Glasgow

• Menu Planning: Support the Head Chef in creating balanced, high-quality menus tailored to diverse guest needs across conferences, exhibitions, and live events.
• Food Preparation & Standards: Lead and participate in the preparation and cooking of meals, ensuring exceptional standards of quality, taste, presentation, and full compliance with food safety regulations.
• Team Leadership: Supervise, mentor, and develop chefs and kitchen assistants, promoting a positive, efficient, and cohesive kitchen environment.
• Quality Assurance: Maintain consistent food quality and presentation; implement continuous improvement processes to enhance our culinary offering.
• Stock & Inventory Management: Assist with ordering, storage, stock rotation, and waste control to ensure efficient and cost-effective operations.
• Cost Control: Support budgeting processes, manage food costs, and source ingredients economically while maintaining quality.
• Health & Safety Compliance: Ensure all food hygiene, health and safety, and compliance standards are met through regular inspections and documentation.
• Event Support: Assist in the planning and delivery of catering for a wide range of SEC events, meetings, and functions, ensuring a seamless, high-quality service.
• Client & Guest Experience: Contribute to delivering a positive dining experience for clients, delegates, visitors, and staff, gathering feedback to drive continuous improvement.
• Culinary Innovation: Introduce new techniques, menu ideas, and food trends to keep offerings contemporary and engaging.
• Operational Efficiency: Support smooth day-to-day kitchen operations with a proactive approach to problem-solving, time management, and workflow optimisation.

What we're looking for

• Professional Experience: Significant experience in a senior chef role (Sous Chef level or similar) within hotels, large venues, events, or high-volume catering environments.
• Menu & Production Knowledge: Strong understanding of menu planning, large-scale food production, and varied dietary requirements.
• Leadership Skills: Proven ability to lead, motivate, and develop a kitchen team.
• Food Safety Expertise: In-depth knowledge of food hygiene standards, legislation, and best practice compliance.
• Creativity: Ability to develop varied, contemporary, and engaging menus suitable for diverse audiences.
• Cost Management: Experience managing food costs and working within budgets while maintaining quality.
• Communication: Strong interpersonal and communication skills with the ability to collaborate effectively with chefs, managers, and wider operational teams.
• Flexibility: Willingness to work a variable schedule, including evenings and weekends, aligned with SEC event activity.

What you'll get in return

• Competitive salary with bonus and full company benefits
• 23 days' annual leave plus bank holidays, your birthday off, and a holiday purchase
• Many more