Chef Manager

Overview

Working Hours:

Monday to Friday, between 7am to 3pm, 37.5 hours per week.

The Chef Manager will oversee the day-to-day catering operations at a contracted site, ensuring high-quality food production, excellent customer service, and efficient team management. The role combines hands-on cooking with leadership and operational responsibilities.

• Food Production & Service:
  Plan, prepare, and deliver fresh, high-quality meals in line with client requirements and dietary needs. Create seasonal and cost-effective menus that meet budget and nutritional guidelines. Ensure food presentation and service are of consistently high standards.
• Team Management:
  Lead, motivate, and manage a small catering team, ensuring high performance and morale. Maintain a positive and safe working environment.
• Client & Customer Relations:
  Build strong relationships with clients and customers, responding to feedback promptly.
• Financial & Stock Control:
  Manage budgets, control costs, and ensure profitability. Order supplies efficiently and maintain accurate stock records. Minimise food waste and adhere to portion controls.
• Compliance & Safety:
  Ensure full compliance with food hygiene, health & safety, and company policies. Maintain HACCP documentation and complete all required compliance checks and training logs.

Essential:

• Proven experience in a similar Chef Manager or Head Chef role, preferably within contract catering.
• Strong cooking ability and passion for fresh food.
• Good understanding of budgetary control, stock management, and costings.
• Level 2 or 3 Food Safety & Hygiene certificate.
• Excellent leadership, organisational, and communication skills.