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 aren’t just managing a kitchen; you are leading a multi‑site operation overseeing three kitchens and a team of 12 Partners, delivering high operational standards in a fast‑paced, 24/7 environment. You will have the creative freedom to influence menu development while maintaining a sharp focus on profitability, price, and world‑class food safety. Beyond the pass, you will act as a strategic partner across the Magna Park Campus, collaborating with the wider NDC network to ensure our hospitality services are seamless and holistic. In addition to your contractual pay, any time worked between 18:00 – 22:00 will attract an Evening Premium at a rate of £3.75 per hour, and any time worked between 22:00 – 06:00 will attract a Night Premium at a rate of £4.75 per hour. This will also apply to existing Partners who have enrolled onto Enhanced Hours Premium arrangements.
Salary: £32,700 – £51,200 per annum
Contract type: Permanent
Working Pattern:
- Location: Fully on‑site at Magna Park.
- The hours: Shift‑based, starting from 07:00 AM with a guaranteed finish by 07:00 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 the visibility you need to balance your professional and personal life.
KEY RESPONSIBILITIES
- Food Leadership & Innovation: Shape the NDC menu, balancing nutritional value with culinary inspiration.
- Operational Excellence: Lead food preparation, 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, inclusive environment.
- Compliance & Risk Management: Ensure kitchen regulations meet the highest standards of food safety, hygiene legislation, and Health & Safety protocols.
- Campus Strategic Support: Collaborate with the Engagement and Hospitality teams to deliver holistic campus services.
- Commercial Oversight: Manage the kitchen budget and administrative reporting to meet food cost targets.
- Crisis Recovery: Act as a key stakeholder in business recovery plans, ensuring campus hospitality can resume safely after service failure.
ESSENTIAL SKILLS/EXPERIENCE YOU’LL NEED
- Technical Qualification: Recognised Food Production Certificate (NVQ Level 2, 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: Track record of building high‑performing teams and creating a trust‑based environment.
- IT Literacy: Basic IT skills for stock management, ordering, and administrative reporting.
- Strategic Influence: Strong communication skills to resolve professional differences and reach win‑win outcomes with stakeholders.
DESIRABLE SKILLS/EXPERIENCE YOU MAY HAVE
- 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.
Location: Magna Park Distribution Centre (John Lewis & Partners), Fen Street, Milton Keynes, Buckinghamshire, MK17 8EW
Job Level: Partnership Level 8
Closing Date: May 26, 2026
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