Chef Manager

The role involves preparing, cooking, and presenting food to high standards while ensuring compliance with health, safety, and food safety legislation. It requires managing daily operations, supervising teams, and handling inventories and budgets. The Chef Manager is the main contact for the client at the site, implementing improvements and maintaining excellent food standards. Regular communication with line managers to monitor KPIs and financial targets is essential, alongside supporting team training and performance management. The role offers a flexible, term-time schedule working 35 hours a week, with additional benefits such as ongoing training, discounts, and wellbeing services. Prior experience in hospitality or catering, leadership skills, and knowledge of food safety standards are desirable.