You'll lead the Head Chefs across each outlet through empowerment, coaching, and genuine day-to-day presence — not from an office, but from the pass. You'll set the tone, the standards, and the culture of the kitchen across every part of the site, while staying commercially sharp and strategically engaged.

This is a business that is growing, and the infrastructure is still taking shape in places. That means you'll need to be adaptable, entrepreneurial, and comfortable building things as you go — working through complexity rather than waiting for it to resolve itself. There are multiple stakeholders across the site and central OVG support teams to align with. The right person will see that as an opportunity, not an obstacle.

• Taking full culinary leadership of the site — setting menus, standards and direction across all four outlets in line with the venue's commercial and brand objectives
• Leading and inspiring a brigade of 30+ kitchen professionals, with Head Chefs reporting into you across the operation
• Coaching and developing Head Chefs through empowerment, regular feedback, and genuine investment in their growth
• Mentoring junior and emerging talent — nurturing the next generation of chefs within the team
• Owning food cost management, GP performance, supplier relationships, procurement, and kitchen efficiency across all outlets
• Reporting into the Venue Director and collaborating actively with GMs across the site — a genuine senior stakeholder, not a back-room function
• Aligning with OVG's central culinary and operational support teams, contributing to wider group initiatives and sharing best practice
• Driving community engagement — building relationships with local suppliers, culinary colleges, apprenticeship programmes, and industry bodies
• Maintaining full compliance across food safety, allergen management, HACCP, and health & safety in all kitchen environments
• Being present and visible on the floor, the pass, and across the site — leading from the front when it counts

You'll be an experienced senior chef who has led large, complex kitchen operations — ideally across multiple outlets or in a high-volume venue, hotel, or stadium environment. What matters as much as your CV is your character: the best candidate for this role is hungry, present, and genuinely passionate about food, people, and building something great.

• Proven experience as an Executive Head Chef, Executive Chef or Senior Head Chef across a multi-outlet or large-scale operation
• Demonstrable experience managing brigades of 20+ and developing kitchen leadership teams
• Strong commercial acumen — you understand GP, food cost, labour, and how culinary decisions drive business performance
• A coaching and empowerment style of leadership — you build people up rather than just directing them
• Experience across varied formats — fine dining, events catering, and high-volume covers — is a distinct advantage
• Confident engaging with multiple stakeholders, senior leadership, and support functions across a complex organisation
• An entrepreneurial mindset — comfortable operating in a growing, evolving environment where not everything is yet fully formed
• Strong community and industry instincts — keen to engage with local suppliers, colleges, and the broader culinary ecosystem
• Full working knowledge of food safety legislation, allergen compliance, and HACCP