Location
London - AFC Wimbledon Training Ground

Hours
Permanent role, 40 hours per week, including weekdays and weekends

Salary
£40,000 per year

About the Role
Aramark UK is seeking a talented and passionate Head Chef to lead the culinary operation at AFC Wimbledon Training Ground. This exciting opportunity involves working within an elite sporting environment to deliver high-quality, fresh, and performance-focused meals that support the health, wellbeing, and performance of first-team players, academy athletes, and club staff. You will work closely with football, medical, and performance teams to create a first-class dining experience that reflects both Aramark's standards and AFC Wimbledon’s professional culture.

Reporting to the General Manager, you will take full responsibility for the day-to-day management of the kitchen, ensuring exceptional food quality, operational efficiency, and compliance with all food safety and hygiene standards. This role combines strong culinary expertise with effective leadership, managing resources, controlling costs, and fostering a positive kitchen culture.

This position is ideal for an experienced Head Chef or Senior Sous Chef who thrives in a fast-paced environment and is passionate about delivering outstanding food in a unique performance-driven setting.

Benefits include access to PerkBox with hundreds of discounts, life assurance, pension contributions, generous holiday entitlement with the option to buy more, and many additional perks. You will join a talented team with excellent career prospects and opportunities for internal promotion. Aramark is committed to developing its people through great training, development programs, and apprenticeship schemes to support your ongoing learning journey.

Experience
Proven experience as a Head Chef or Senior Sous Chef within a high-quality catering, hospitality, or contract catering environment. Strong leadership and people management skills with the ability to motivate, develop, and manage a small team effectively.

About you
Excellent knowledge of food safety, hygiene, HACCP, and allergen management, with a commitment to maintaining the highest compliance standards. Experience managing food costs, stock control, ordering processes, and kitchen budgets to achieve operational and financial targets. Ability to deliver fresh, high-quality food in a fast-paced environment while maintaining exceptional standards of presentation and consistency. Flexible and organised approach with the ability to work collaboratively with multiple stakeholders and adapt to the demands of a high-performance sporting environment.

Qualifications
Relevant culinary qualifications and certifications in food safety and hygiene are desirable but not explicitly stated. Commitment to continuous professional development and training is expected.