Chef Manager

Compass Group UK & Ireland; Dunstable; On-site; GBP 29,000 - 35,000; Full time

Job summary

A food services company in Dunstable is looking for a Chef Manager to oversee kitchen operations and lead a small team. The role involves menu planning, stock management, and ensuring an efficient kitchen operation. The ideal candidate will have strong leadership skills and a passion for delivering exceptional food experiences. This position offers competitive pay and various employee benefits, including development opportunities and a pension scheme.

Benefits

Personal Development and Training opportunities

Life assurance scheme

Pension scheme

Holiday allowance

Private medical eligibility

Eye care

Employee Assistance Programme

Family friendly support

Regular social events

Holiday purchase scheme

Volunteering days

Professional subscriptions

Recognition schemes

Qualifications

• Experience in managing a kitchen team.
• Ability to develop menus aligning with customer preferences.
• Strong communication and leadership skills.

Responsibilities

• Oversee daily kitchen operations.
• Lead and support a small team.
• Develop and plan menus.
• Conduct regular stock takes.
• Facilitate effective team communication.
• Manage service for roughly 100 covers.

Skills

Team leadership

Menu planning

Cost control

Stock management

Communication

Job description

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Job Introduction

We are Blue Apple and we're proud to take a more thoughtful, mindful approach to the food experiences we source, prepare and present. We aim to delight our customers by bringing a bespoke and tailored solution to our workplace clients. We have a diverse range of customers and pride ourselves on delivering fresh food solutions created by happy teams. We are looking for a Chef Manager to join our team in Houghton Regis.

Location: Houghton Hall business Park , LU5 5XE

Rate of Pay: £35,000 per annum

Working Pattern: Monday - Friday, 40 hours per week, 7:00am - 15:30pm

Key Responsibilities:

• Oversee daily kitchen operations
• Lead, manage, and support a small team of 1 Commie Chef and one FOH team member
• Develop and plan menus in line with seasonal availability, customer preferences, and budgetary guidelines, while maintaining variety, nutritional balance, and cost control.
• Conduct regular stock takes and maintain stock levels, placing timely orders, minimising waste, and ensuring cost-effective use of resources.
• Facilitate effective communication within the team through regular meetings and clear, timely updates to ensure alignment on daily operations, service expectations, and kitchen priorities.
• Running breakfast and lunch for roughly 100 covers per service

What's in it for you?

Working with Blue Apple has its perks! People are at the heart of everything we do, so we've developed a range of benefits and development opportunities to keep you content.

• Personal Development and Training opportunities
• Life assurance scheme
• Pension scheme
• Holiday allowance
• Private medical eligibility
• Eye care
• A great wellbeing strategy - including access to our Employee Assistance Programme, salary finance
• Family friendly support
• Regular social events and communication with our leaders
• A holiday purchase scheme
• Volunteering days
• Professional subscriptions
• Recognition schemes and people awards
• Long service awards
• Access to some great high street discount voucher