Management

• Provide effective leadership and management of kitchen and catering teams at assigned locations, quickly establishing positive working relationships with employees, clients and customers.
• Supervise and coordinate chefs, cooks and other food preparation team members.
• Support the induction, training and development of site teams, providing day-to-day coaching and guidance.
• Review staffing requirements, allocate duties and workstations, manage breaks and support effective roster management.
• Promote teamwork, professionalism and a positive working environment while addressing operational issues in accordance with company procedures.
• Ensure staff follow company requirements for Food Safety, HACCP, Health & Safety, COSHH, allergen management and safe working practices.

Operations

• Take responsibility for the day-to-day running of the kitchen at assigned locations and ensure continuity of food production and service.
• Quickly familiarise yourself with each site’s operational requirements, menus, client expectations and local procedures.
• Maintain agreed recipes, specifications, portion sizes, cooking methods and presentation standards.
• Ensure correct stock rotation using FIFO principles and oversee stock levels, ordering, deliveries, storage and stocktaking where required.
• Ensure food waste is accurately recorded and monitored.
• Maintain clean, tidy and hygienic kitchens, workstations and equipment throughout preparation and service.
• Ensure required food temperature checks and HACCP records are completed accurately.
• Ensure equipment is used safely and faults or maintenance requirements are promptly reported.
• Provide practical, hands-on support during busy service periods or where additional kitchen support is required.

Relief & Multi-Site Support

• Provide Chef Manager cover at different company locations as directed by the Business Support Manager / Area Manager.
• Step into locations at short notice where operationally required and provide effective leadership and continuity of service.
• Adapt quickly to different catering environments, customer profiles, menus and operating requirements.
• Support locations experiencing staffing shortages, increased operational demand or management absence.
• Provide a professional handover at the beginning and end of relief assignments, highlighting outstanding operational, staffing, stock, compliance or client matters.
• Act as a positive representative of the company across all locations and share good practice where appropriate.

Financial

• Monitor the financial performance of assigned units and operate within agreed budgets and cost targets.
• Maintain appropriate food-cost controls and support achievement of agreed financial targets.
• Monitor purchasing, stock levels, portion control and food waste to minimise unnecessary expenditure.
• Identify potential cost-control issues during relief assignments and escalate them appropriately.

Food Safety, Quality & Compliance

• Ensure HACCP requirements and records are maintained and up to date at each assigned location.
• Ensure food safety, allergen and hygiene procedures are consistently implemented.
• Ensure operations are carried out in accordance with applicable quality and Health & Safety standards.
• Maintain required standards of food preparation, cooking, presentation and service.
• Support compliance with internal and external audits and inspections and escalate identified compliance gaps appropriately.
• Liaise with the Quality Manager / Compliance Manager regarding quality or compliance matters as necessary.

Health & Safety

• Promote and maintain a safe working environment at every assigned location.
• Ensure safe working practices are followed when using kitchen equipment, cleaning chemicals and hazardous materials.
• Inspect equipment, supplies and work areas for cleanliness, safety and functionality.
• Report faulty or below-standard equipment and escalate repair or replacement requirements as appropriate.
• Ensure staff maintain appropriate standards of personal hygiene and wear required uniform and protective equipment.
• Report accidents, hazards and food safety concerns in accordance with company procedures.

Innovation & Continuous Improvement

• Support the introduction and development of new products, menus and operational initiatives.
• Encourage kitchen teams to develop their cooking skills, recipes and techniques. Identify opportunities to improve food quality, efficiency, customer experience and operational standards.
• Support the Business Support Manager / Area Manager with business development and maintaining the company’s reputation for food quality and service.
• Carry out any other reasonable duties required to support the operation.

Essential Criteria

• Minimum five years’ chef experience.
• At least two years’ experience in a Chef Manager, senior chef or kitchen management position.
• Excellent culinary and food presentation skills.
• Strong leadership skills and confidence taking responsibility for an established operation.
• Excellent organisational, planning and prioritisation skills, with the ability to adapt quickly to different site operations and client requirements.
• Excellent communication and customer service skills.
• In-depth knowledge of Food Safety, HACCP, allergen management and Health & Safety requirements.
• Strong understanding of ingredients, food preparation, cooking methods and portion control.
• Strong financial and commercial awareness.
• Proficient in Microsoft Word and Excel, with high attention to detail. Flexible, reliable and self-motivated, with a professional manner and a strong can-do approach.
• Ability to work effectively under pressure and provide hands-on operational support.

Desirable Criteria

• Previous experience working in a relief or multi-site Chef Manager position.
• Experience working across different contract catering environments.
• Experience supporting new site openings, mobilisation or operational transitions.
• Ability to confidently step into an unfamiliar operation and provide immediate management and culinary support.

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