Chef Manager

Job Description

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.

• Lead, motivate, and manage a small catering team, ensuring high performance and morale.
• Maintain a positive and safe working environment.

• Build strong relationships with clients and customers, responding to feedback promptly.

• Manage budgets, control costs, and ensure profitability.
• Order supplies efficiently and maintain accurate stock records.
• Minimise food waste and adhere to portion controls.

• Ensure full compliance with food hygiene, health & safety, and company policies.
• Maintain HACCP documentation and complete all required compliance checks and training logs.

• 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.