Chef Manager

OCS; Shrewsbury; On-site; GBP 34,000 - 48,000; Full time

Job summary

OCS is seeking a Catering Operations Manager to lead a contract catering team within a primary school setting. You will co-create seasonal menus, supervise chefs, kitchen assistants, and servers, and ensure compliance with client requirements and safety standards.

The role involves budget management, staff development, and building strong client relations while maintaining high service levels in a fast-paced environment. DBS checks may be required as part of the vetting process.

Qualifications

• Proven leadership and ability to mentor a team of chefs and staff.
• Experience managing contract catering operations and budgets.
• Strong customer service skills and client relationship building.

Responsibilities

• Work with the team to create seasonal menus for the site and events.
• Oversee all staff, ensuring daily compliance with client needs and company requirements.
• Train team members on menus, serving procedures, safety standards, and regulations.
• Adhere to budgets set by the line manager for food, equipment, and staffing.
• Build relationships with vendors to secure best prices and reliable supply.

Skills

Leadership

Budget management

Menu planning

Staff mentorship

Customer service

Education

Level 3 in Catering & Hospitality

Tools

MS Excel

Microsoft Office

Job description

About The Role:

Days of Working: Monday to Friday - 7.30am – 3pm

Additional Information: Working within a Primary School, 40 weeks per year – term time.

Responsibilities

• Work with the Team to create seasonal food and drink menus for the site and any events for the client and its visitors.
• Oversee all staff, including kitchen assistants, chefs, and servers, ensuring that the team’s creations meet the client’s needs and that all legal and company requirements are met daily.
• Be responsible for training team members on menus, serving procedures, company etiquette, safety standards, and regulations.
• Adhere to budgets set by the line manager when planning catering operations, allocating the budget for food, cooking equipment, staffing, and equipment.
• Establish relationships with vendors and ensure that food and other supplies are bought from the correct vendors, ensuring the best prices are obtained.

Qualifications

• Experience in the management of Contract Catering operations and teams and a full understanding of the entire catering operation.
• Possession of Level 3 in Catering and Hospitality or equivalent, with unit management experience within the Contract Catering sector.
• Proven leadership skills, with the ability to lead, mentor, and motivate a team of chefs.
• Experience in building relationships with clients and staff, ensuring that the client’s expectations are met daily.
• Ability to work in a fast‑paced environment and adapt to changing demands.

Ideal Candidate

• Right to Work in the UK.
• Prepared to undergo a DBS or Enhanced Security check.
• NVQ Level 3, HNC or HND in Hospitality is beneficial.
• Management experience within the contract catering industry.
• Excellent customer service skills.
• Ability to handle varied situations and find practical solutions.
• Outstanding verbal and written communication skills.
• Good time‑management and organisational abilities.
• Ability to handle sensitive and confidential information.
• Competence with Microsoft Office tools, especially Excel.
• Food hygiene certificate (Level 2) is advantageous.

We are an equal opportunities employer and rely on a diverse workforce with a broad range of knowledge, skills, and backgrounds to deliver our goals. We offer an inclusive and welcoming environment and actively encourage applications from all individuals regardless of race, gender, nationality, religion, sexual orientation, disability, or age.