Chef Manager

Thomas Franks Ltd.; London; On-site; GBP 40,000 - 46,000; Full time

Job summary

A prestigious independent day school in Notting Hill is seeking an experienced Chef Manager. The role involves leading a catering team, managing budgets, and ensuring high standards in food quality and service. This position is term-time only, working 40 weeks a year.

Benefits

Discounts via the wider wallet scheme

Free meals on duty

Volunteering leave - up to one day per year

Enhanced maternity, paternity, and adoptive leave

Cycle to work scheme

Referral bonus program

Comprehensive training and development

Apprenticeship programs

Team and social events

Employee assistance program

Workplace pension scheme

Opportunities for career progression

Qualifications

• Proven experience in delivering high standards of food quality.
• Hands-on catering management experience leading teams.

Responsibilities

• Lead the catering team in daily food production and service.
• Manage and deliver budgeted financial targets for catering operations.
• Ensure compliance with food safety policies and standards.

Skills

Communication

Customer Service

Leadership

Analytical Thinking

Education

City & Guilds 706/1 & 2

Level 3 Food Hygiene

Job description

Chef Manager London Contract: Full Time, Permanent
Salary: £40k
Hours: per week

A fabulous independent day school for girls and part of a large group of schools, located in the heart of Notting Hill, London. Catering for approximately 565 students and teachers, offering lunch and mid-morning snacks. The school also provides catering for two nearby locations. There will be some hospitality services at this location. This is a term-time-only contract working 40 weeks a year, Monday to Friday.

We are seeking an experienced Chef Manager to join our team at this prestigious London location.

This role involves working closely with the catering team and the operations manager to ensure high standards in catering and hospitality services. The ideal candidate will have relevant experience, be capable of managing the location’s financial budget, and ensure smooth daily operations.

Job Summary:

1. Lead the catering team in daily food production and service for members and staff, including liaising on hospitality events.
2. Manage and deliver the budgeted financial targets for the catering operations.
3. Develop and maintain high standards in food quality, presentation, and customer service across all dining and hospitality areas.
4. Prepare and report monthly and annual Profit & Loss statements.
5. Innovate and develop the catering offerings in line with client expectations and budget constraints.
6. Oversee daily operations of all catering facilities throughout the year, ensuring compliance with business requirements.
7. Drive departmental change by setting standards and motivating staff.
8. Engage with members and clients to meet their needs and ensure satisfaction.
9. Deliver food services and hospitality as directed by the Operations Manager.
10. Create an environment of motivation, teamwork, and passion for service.
11. Provide excellent food and customer service, responding proactively to customer needs.
12. Develop the food offer to reflect current market trends and company values.
13. Ensure age-appropriate and dietary-specific food options are available at all times.
14. Maintain collaborative relationships with all departments and staff.
15. Ensure compliance with all food and safety policies, standards, and procedures.
16. Maintain high standards of cleanliness and presentation in dining areas.
17. Be familiar with safeguarding, health & safety, fire, and accident reporting procedures.
18. Conduct staff inductions, reviews, and training, maintaining proper records.
19. Support centre activities such as open days and other events.
20. Perform any other duties necessary for the effective operation of the catering services as directed by the Operations Manager.

Essential Requirements:

• Proven experience in delivering high standards of food quality.
• Hands-on catering management experience leading food production and service teams.
• Excellent communication skills with clients and team members.
• Competent in computer skills and relevant software.
• Strong customer service skills and a track record of achievements in this area.
• Ability to work effectively as part of a team.
• Analytical and critical thinking skills for organizing information.
• Excellent interpersonal skills.
• Proven leadership ability to motivate and manage a team to high performance.
• Flexible to meet the needs of the business.

Knowledge / Competencies:

• Good understanding and use of verbal and written English.
• Experience in customer and food preparation environments.
• Recognized cooking qualification such as City & Guilds 706/1 & 2 or equivalent.
• Level 3 Food Hygiene qualification.

Benefits:

• Discounts via the wider wallet scheme.
• Free meals on duty.
• Volunteering leave - up to one day per year.
• Enhanced maternity, paternity, and adoptive leave.
• Cycle to work scheme.
• Referral bonus program.
• Comprehensive training and development.
• Apprenticeship programs.
• Team and social events.
• Employee assistance program.
• Workplace pension scheme.
• Opportunities for career progression within a leading independent caterer.

About us:

Thomas Franks is a founder-led, fresh food catering business committed to excellence, service, and individuality. Our clients and team are central to our success.

Disclaimer:

Applicants must demonstrate the right to work in the UK. An enhanced DBS check, identity, and reference checks will be part of the selection process. We are committed to safeguarding children and promoting fair treatment regardless of criminal history, in line with legal requirements.

Diversity and Inclusion:

We encourage applications from diverse backgrounds and under-represented groups, believing that diversity fosters innovation and a better working environment.