Head Pastry Chef

Aramark UK have an incredible opportunity for a dynamic inspirational hospitality leader to join us as Head Pastry Chef at Everton Football Club. The impressive brand-new Bramley-Moore Liverpool stadium is set to be one of the most revolutionary and advanced venues for fan experience in Europe. Serving 52,888 fans per matchday, the mission is to set the standard for excellence and create exceptional experiences for Evertonians.

Reporting to the Executive Stadia Chef and Culinary Director, the Head Pastry Chef will take full ownership of the coordination and delivery of an exceptional culinary pastry experience, within Everton stadium.

You will come with a passion for exciting our guests through your innovation and patisserie.

This role is crucial in ensuring that all our pastry and patisserie are delivered with the highest standards of health and safety, quality, creativity and consistency.

This is a full time and permanent position which will be based the stunning, new, Everton Stadium, due to open for the new season in August 2025.

What’s in it for you:

• Competitive salary
• Permanent position with the requirement to work both weekdays and weekends where necessary to manage the retail operations during match games, concerts and more
• Generous annual leave that increases in line with service, with the opportunity to buy extra
• Defined contribution pension scheme and life assurance benefits
• Access to an employee benefit scheme that offers discounts across hundreds of retail and leisure providers
• Employee Assistance Programme and in-house Mental Health Champions
• FOOD! A plethora of opportunities to attend in-house events and try out the culinary genius of our teams (we are a food business after all!)

Key Responsibilities:

Mobilisation:

• During mobilisation you will support with the creation of pastry menus and product requirements, product sourcing, menu costing and set up of the kitchen spaces that promotes ease of use and quick service
• Create specification cards, develop health and safety processes for the kitchens including cleaning rotas, standard operating procedures, ideal staffing rotas, training manuals and operational processes for business as usual
• You will build team structure for service, support with recruitment and training for permanent team members and implement a culture of continual feedback and development that will ensure we are set for success on opening
• Develop strong relationships with procurement, logistics and third-party suppliers to ensure that product quality, stock control and stock holding is adhered to
• Support with the setup of the kitchens making sure they are adaptable and highly functional to support with speed of service, safety and easy to maintain to the highest standards

Business as usual:

• High volume food production & operational delivery across the stadium
• Work closely with the Senior Premium Operations Manager and the service team to deliver a seamless experience to the customer
• Ownership of the day-to-day delivery of consistent and exceptional product quality and service standards to achieve, and ideally exceed department targets, and grow our reputation for celebrated customer experiences.
• Drive our guest focused culture through consistently demonstrating an in-depth knowledge and appreciation of hospitality standards and client needs, that is infections throughout your team.
• Extensive knowledge of food handling and food safety standards that comply with UK law on food safety. You will prioritise regular checks through yourself and your team throughout your department including, but not limited to, fridge/freezer temperatures, food probing at delivery and cooking, hot holding and ensuring that food is stored and used on a first in first out basis and that date checks are completed daily.
• Stock management including stock ordering, stock usage, wastage and waste recording is imperative to ensure that you are not holding excessive stock that could perish. You will complete regular line checks and full stock checks on an event by event to deliver in line with company expectations.
• Ability to manage labour cost, food costs not to impact on profit potential or be detrimental to service delivery.
• Responsible for food hygiene, COSHH and due diligence systems are always complied with, reporting issues to the HOC as required
• To understand how the health and safety policy affects your department and how it links in with the rest of the stadium

People:

• Ensure that effective and robust recruitment plans and processes exist to source and deploy large volumes of casual workers per differing event requirements.
• Develop training programs to ensure staff are equipped to provide exceptional service to retail outlets.
• Work closely with the management team to develop and sustain a high level of team energy and engagement, focused on great food and hospitality.
• Conduct regular performance reviews and talent management / succession planning activity, based on agreed and measurable KPI’s.
• Continuously seek feedback and make improvements to enhance the guest experience.
• Responsible for ensuring all the pastry kitchen team is trained to the Aramark standards
• Ensure the nutritional philosophy is present across all sites, with focus on new food trends and innovation

Systems of Work:

• To manage the procurement systems ensuring all users submit invoices and documentation within the agreed timescales
• Responsible for invoice recording and management ensuring that missing / damaged items are recorded, and credit is provided from suppliers.
• Responsible for retail staffing planners and weekly labor, producing schedules, closing off rota’s and providing variable staffing requirements in line with budget.

Financial & Business Development:

• Financially accountable for all costs and profitability of the premium operations, both match and non-match day.
• Ensure competent levels of commercial understanding and awareness through your teams.
• Liaising with culinary and the Aramark marketing team to implement continuous product development and drive innovation and innovative ideas.

Key Requirements:

• A naturally confident leader, with senior management experience to inspire a large kitchen team to deliver results.
• Ability to communicate effectively on both sides of the pass to ensure open and positive communication between front and back of house teams.
• Extensive experience in pastry operations environment
• Positive and passionate focus on food – a natural flare for hospitality
• Trained to Level 3 food safety (desired)
• Previous P&L accountability and evidence of commercial nous
• Exudes confidence, energy and charisma.
• Can effectively switch between being the leader and a team player according to the situation at hand.
• Structured approach but also demonstrates flexibility and agility.
• Calm and resilient.
• Problem solving skills.
• Willing to work evenings and weekends as required.
• To lead a safe & hygienic operation, complying with all Company & legislative requirements, driving excellence in safety performance.

About Aramark UK

Aramark is a leading service and solutions provider in the UK. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com

All applications will be treated in the strictest confidence. Aramark UK is an equal opportunities employer.