Chef Manager

Baxterstorey; Milton Keynes; On-site; GBP 32,000 - 38,000; Full time

Benefits offered by this job

28 Days holiday including bank hols

Birthday leave

Pension and life insurance

Free meals on shift

Perkbox discounts

Cycle to work

Job summary

BaxterStorey is hiring a Chef Manager in Milton Keynes to run breakfast, lunch and vending services for a sites-wide operation. You will manage a small team, plan menus, oversee food prep and ensure allergen and safety compliance, while delivering great dining experiences.

The role offers training, career progression, and a comprehensive benefits package with holidays and development opportunities within BaxterStorey.

Qualifications

• Experience in menu planning and food preparation.
• Strong leadership and people management skills.
• Knowledge of allergen management and hygiene standards.

Responsibilities

• Menu Planning and Execution – create and plan menus in accordance with location style and customer preferences; oversee food preparation and presentation, monitor wastage and portions.
• Employee Management – recruit, train and supervise kitchen staff; provide guidance and performance feedback.
• Inventory and Cost Control – monitor stock levels and manage ordering sensibly.
• Customer Relations – understand catering needs and maintain open communication with customers.
• Health and Safety Compliance – ensure adherence to health and safety and food safety policies.
• Budget and Financial Management – develop and manage kitchen budgets and implement cost savings.
• Menu Development and Innovation – stay updated on trends and incorporate ideas into menus.
• Compliance and Documentation – maintain records of inventory, orders and food prep; ensure regulatory compliance.

Job description

Wish to work Monday to Friday and 40 hours per week??

Yes.....then read on!

We are recruiting a

Chef Manager for a small site in Milton Keynes.

As

Chef Manager you will work with one other person delivering breakfast, lunch and vending services to approx 40-50 people per day. Working lunches are also provided from time to time.

This is a great opportunity to join the BaxterStorey family or as a progression into management.

Common sense, flexibility, a good understanding of allergen management and due diligence is essential. As well as being a great cook.

You will receive full training on company bookwork and processes as necessary.

You will be required to work bank holidays as part of your normal working pattern.

• 28 Days holiday including bank holidays
• Plus your birthday off
• 24 week’s enhanced maternity leave
• Secondary carerleave
• Wedding/commitment day leave
• Free meals on shift
• Bespoke training and development opportunities
• Apprenticeships opportunities for all experience levels
• Pension and life insurance
• Discounts available on our Perkbox app; high street shops, holidays & cinema
• Access to employee assistance programme
• Cycle to work scheme

At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth.

As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves.

Job Description

• Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
• Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
• Inventory and Cost Control – monitor and manage stock levels, sensible approach to ordering supplies
• Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
• Health and Safety Compliance – support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
• Budget and Financial Management – develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence
• Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus
• Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements