Chef Manager
Listed on 2026-01-14
-
Restaurant/Food Service
Catering, Food & Beverage -
Hospitality / Hotel / Catering
Catering, Food & Beverage
Chef Manager – Newmarket
Location:
Newmarket, United Kingdom
Salary:
Up to £38,000 per annum (DOE)
Hours:
Monday – Friday 7am – 3pm
Must be able to drive and have access to a vehicle due to the site location.
Key Responsibilities- Provide a high quality and consistent lunch provision for this prestigious site.
- Lead by example in the preparation, presentation, and service of all food in line with company and brand standards.
- Ensure all kitchen and front of house operations comply with company and statutory Food Safety, Health & Safety, and Hygiene requirements.
- Maintain and update all Food Safety and Health & Safety documentation to audit‑ready standards.
- Manage, train, and develop the catering team to achieve excellence in food quality, service delivery, and compliance.
- Oversee menu planning, ensuring seasonal, cost‑effective, and customer‑focused offerings.
- Control and monitor stock, wastage, and portion management to achieve targeted GP and budget goals.
- Proven experience as a Chef Manager within a contract catering or high‑volume food service environment.
- Strong culinary background with a passion for fresh food and quality service.
- Excellent leadership and communication skills with the ability to motivate and inspire a team.
- Demonstrated financial acumen, including experience in stock control, GP management, and budget reporting.
- Knowledge of Food Safety and Health & Safety regulations.
- Flexible and adaptable approach, able to work across a 7‑day operation including evenings and weekends.
Mid‑Senior level
Employment typeFull‑time
Job functionManagement and Manufacturing
IndustryFood and Beverage Services
We connect workplaces to mindful, flavourful & planet‑positive catering. At Eurest, we are the experts in workplace catering, operating in over 700 work spaces every day. Fuelling employees throughout the day helps sharpen their thinking, nourish their bodies and minds, and ultimately motivate them to perform at their best. Our workplace food experiences are driven by our promise to live more sustainably and responsibly, working toward our goal of net zero by 2030.
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