Chef/Catering manager

Blackshark; Toulouse; On-site; EUR 36,000 - 48,000; Full time

Job summary

Aerospacelab in Toulouse seeks a hands-on Catering Manager to run the in-house catering for ~400 staff, covering breakfast to lunch and events. You’ll plan menus, procure supplies, prepare meals, and supervise daily service with a small team.

Primary focus is quality, cost control, HACCP compliance and spotless hygiene, with occasional after-hours event catering as required.

Qualifications

• Minimum 3 years' experience in corporate, institutional or small-scale food service with proven team management experience.
• Good knowledge of food safety regulations and HACCP principles.
• French & English knowledge

Responsibilities

• Plan and execute a varied weekly menu including sandwiches/wraps, homemade soups, a daily special, and a salad bar.
• Organise catering for internal meetings, workshops and events, including platters and special requests.
• Manage supplier relationships, place orders, receive deliveries, and maintain inventory records.
• Ensure HACCP compliance; maintain temperature logs and all required documentation.
• Independently manage kitchen operations; team building, scheduling, and equipment maintenance.

Skills

Team management

Cooking skills

Purchasing

Inventory management

Cost control

Organisational skills

Time management

Communication

MS Office

French & English

Tools

MS Office

Job description

About Aerospacelab

Our mission is supported by an ambitious vertically integrated approach: design & manufacture of small satellites combined with development of earth observation services.

Since its creation in 2018, the company has already grown substantially. Our team gathers more than 25 engineering expertise, from hardware design to software development & data science.

In 2026, Aerospacelab counts offices in Louvain-la-Neuve (Belgium), Toulouse (France), Lausanne (Switzerland) and US West Coast with more than 400 full-time employees, with the ambition to position itself as the European leader in small satellites.

Role overview

Hands-on position responsible for the full operation of the company’s in-house catering service for approximately 400 employees (2 shifts). The role covers menu planning, purchasing, food preparation, daily service, and event catering. The successful candidate will independently manage the kitchen and a small catering team, ensuring quality, cost efficiency, and the highest standards of hygiene.

Key responsibilities

Food Preparation & Daily Service

• Plan and execute a varied weekly menu including sandwiches/wraps, homemade soups, a daily special, and a salad bar.
• Ensure food quality, presentation, portion consistency and a professional, customer-focused service.
• Supervise and coordinate the kitchen team for efficient daily service.

Meeting & Event Catering

• Organise catering for internal meetings, workshops and events, including platters (sandwiches, charcuterie, sweets, breakfast trays), adapted to group sizes, budgets and special requests.
• Coordinate team members for event preparation, setup, and service.
• Provide a VIP service in two dedicated areas, including internal management or coordination of catering services, on request and in close liaison with the key requesting departments: Office (Management), Communication, and Sales.

Purchasing & Stock Management

• Manage supplier relationships, place orders, receive/verify deliveries, and maintain inventory records.
• Restock the rooftop bar and monitor food costs to support budget control.

Food Safety, Hygiene & Compliance

• Ensure full HACCP compliance; maintain temperature logs, traceability records and all required documentation.
• Maintain a clean, safe kitchen environment and ensure the team is trained and compliant with hygiene and safety procedures.

Kitchen Operations & Facility Management

• Independently manage kitchen operations; team building, scheduling, workload, planning, equipment maintenance, dishwashing, and waste disposal in compliance with regulations.

Continuous improvement

• Develop seasonal menu ideas, gather employee feedback, and identify opportunities to improve service quality and operational efficiency.

Working Conditions

• Full-time, Monday to Friday, daytime hours (breakfast & lunch service). Occasional flexibility for internal events.

Your profile

Experience & Qualifications

• Minimum 3 years' experience in corporate, institutional or small-scale food service, with proven team management experience.
• Good knowledge of food safety regulations and HACCP principles

Skills & Personal Attributes

• Strong cooking skills; experience in purchasing, inventory management and cost control.
• Excellent organisational, time-management and communication skills; ability to manage multiple priorities.
• Service-minded, reliable, proactive, flexible and accountable;
• Basic MS Office skills.
• French & English knowledge