Head Chef

About the role

At the John Lewis Partnership, we know that exceptional food is a cornerstone of a "happier world." In this role, you will lead the food production strategy for our National Distribution Centre, shaping a menu that is as inspiring as it is nutritious. You won't merely manage a kitchen; you will oversee a multi site operation across three kitchens and a team of 12 Partners to deliver high operational standards in a fast paced, 24/7 environment. You'll have creative freedom to influence menu development while focusing on profitability, pricing and world class food safety. Beyond the kitchen, you will act as a strategic partner across the Magna Park Campus, collaborating with the wider NDC network to ensure seamless hospitality services.

Salary: Up to £40,000

Contract type: Permanent

Working Pattern:

• Location: Fully on site at Magna Park.
• The Hours: Shift based, starting from 7:00 AM with a guaranteed finish by 7:00 PM.
• The Balance: To support our 24/7 campus, occasional weekends are required.
• Predictability: All rotas are pre scheduled and shared well in advance, giving you visibility to balance work and life.

Key Responsibilities

• Food Leadership & Innovation - Shape the NDC menu, ensuring a balance between nutrition and inspiration.
• Operational Excellence - Lead the food preparation process and manage kitchen inventory, stock and ordering to maintain high standards and minimise loss.
• Team Development - Coach and mentor a team of 12, fostering a high performing and inclusive environment.
• Compliance & Risk Management - Own kitchen regulations, food safety, hygiene legislation and Health & Safety protocols.
• Campus Strategic Support - Play a central role in holistic support services across the campus, collaborating with the Engagement Team and Hospitality team.
• Commercial Oversight - Manage the kitchen budget and administrative requirements to meet food cost targets.
• Crisis Recovery - Key stakeholder in business recovery plans to resume campus hospitality services quickly and safely.

Essential Skills/Experience

• Technical Qualification - Recognised Food Production Certificate (NVQ Level 2 in food production, City & Guilds 706 1 & 2 or equivalent).
• Supervisory Experience - Proven operational experience in a high volume hospitality or production environment at a supervisory/management level.
• Team Leadership - Demonstrated ability to build high performing teams, integrating diverse skills and creating a trust based environment.
• IT Literacy - Good basic IT skills for managing stock, ordering and administrative reporting.
• Strategic Influence - Strong communication skills with the ability to resolve differences and achieve win win outcomes with stakeholders.

Desirable Skills/Experience

• Advanced Safety - Advanced Food Hygiene Certificate (Level 4).
• Logistics Catering - Experience managing food production within a distribution or industrial campus setting.
• Analytical Mindset - Familiarity with using data and customer feedback to drive continuous improvement in menu design.