Chef Manager

Thomas Franks Ltd.; London; On-site; GBP 30,000 - 50,000; Full time

Job summary

An established industry player in fresh food catering is seeking a Chef Manager to lead a dynamic catering team in a prestigious London school. This role involves ensuring high standards in food production, managing financial budgets, and enhancing the catering offerings to meet client expectations. With a focus on quality service and collaboration, this position offers an exciting opportunity to make a significant impact in a vibrant environment. Join a company that values excellence and individuality, and be part of a team dedicated to delivering exceptional dining experiences.

Benefits

Discounts at major retailers

Free meals on duty

Volunteers leave

Enhanced maternity leave

Cycle to work scheme

Recommend a friend bonus

Extensive training opportunities

Social events

Career progression opportunities

Qualifications

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

Responsibilities

• Lead the catering team in food production and service for staff and events.
• Manage the financial budget and ensure quality standards in food and service.
• Engage with clients to meet their needs and maintain high standards.

Skills

Catering Management

Customer Service

Team Management

Communication Skills

Food Production

Flexibility

Education

Culinary Qualification (City & Guilds 706/1 & 2 or equivalent)

Job description

Job Description: Chef Manager

A fabulous independent day school for girls, part of a large group of schools, located in the heart of Notting Hill, London. The school caters to approximately 565 students and staff, offering lunch and a mid-morning snack. It also provides catering for two nearby locations, with some hospitality duties involved. This is a term-time only position, working 40 weeks a year, Monday to Friday.

We are seeking an experienced Chef Manager to join our team at this prestigious London location. The role involves working closely with the catering team and 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 lead the catering team effectively.

Key Responsibilities:

1. Lead the catering team in daily food production and service for members and staff, including liaising with the center for hospitality events.
2. Manage the delivery of the agreed budget and annual financial targets.
3. Develop and maintain quality standards in food, customer service, and presentation across dining and hospitality areas.
4. Prepare and review monthly and annual Profit & Loss statements.
5. Expand and improve catering offerings in line with client expectations and budget constraints.
6. Oversee daily operations of all catering facilities, ensuring compliance with business requirements.
7. Drive departmental change through setting standards and motivating staff.
8. Engage with members and clients to ensure their needs are met.
9. Manage food service operations, including internal and external hospitality.
10. Create an environment of motivation, teamwork, and passion for service.
11. Ensure high-quality food and customer service, responding proactively to customer needs.
12. Update 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 across departments and within the team.
15. Ensure compliance with all food and beverage policies, standards, and safety procedures.
16. Maintain cleanliness and presentation standards in all 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 center activities, including open days and delivery requirements.
20. Perform any other duties necessary for the operation and development of the catering services.

Qualifications and Skills:

• Proven experience delivering high standards of food and service.
• Hands-on catering management experience, leading food production and service teams.
• Excellent communication skills with clients and team members.
• Strong customer service skills with a track record of achievements.
• Team management and motivational skills.
• Flexibility to meet business needs.
• Good command of verbal and written English.
• Relevant culinary qualification such as City & Guilds 706/1 & 2 or equivalent.

Benefits:

• Discounts at major retailers, restaurants, gyms, etc. through the wider wallet scheme.
• Free meals on duty.
• Volunteers leave—up to one day per year.
• Enhanced maternity, paternity, and adoptive leave.
• Cycle to work scheme.
• Recommend a friend bonus.
• Extensive training and development opportunities.
• Well-established apprenticeship programs.
• Social events, employee assistance programs, and career progression opportunities.

About Thomas Franks

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

Additional Information

Applicants must have the right to work in the UK. An enhanced DBS check, identity, and reference checks will be part of the process. We are committed to safeguarding children and promoting diversity and inclusion in our workforce.