Chef Manager: Daytime Kitchen Leadership & Menu Innovation

Chartwells Independent; Pontefract; On-site; GBP 34,000 - 41,000; Full time

Benefits offered by this job

Company pension

Employee discounts

Wellbeing support

Job summary

Eurest is seeking a Chef Manager in Pontefract to lead a busy kitchen and front-of-house team, delivering high-quality food and service for workplace catering. The role emphasizes leadership, cost control, and guest satisfaction within a dynamic environment.

You’ll manage budgets, food costs, and stock, while ensuring compliance with food safety standards. The position includes occasional evenings and weekends, with opportunities to drive menu innovation and team development.

Qualifications

• Proven experience as Chef Manager or Head Chef in high-volume catering.
• Strong leadership and team development skills.
• Experience managing food costs, budgets, and stock control.
• Flexibility to cover evenings and weekends when required.
• Excellent organisational and communication skills.

Responsibilities

• Leading, motivating, and developing your kitchen and front-of-house teams.
• Preparing and serving fresh, high-quality food with creativity and consistency.
• Managing the day-to-day catering operation, ensuring exceptional customer experiences.
• Taking ownership of budgets, food costs, stock control, and labour management.
• Ensuring compliance with food safety, HACCP, and health & safety standards.
• Building strong relationships with clients and stakeholders.
• Driving innovation by introducing exciting menus and seasonal offers.
• Supporting the wider business when required, with occasional evening and weekend working.

Skills

Leadership

Team development

Food cost management

Budgets

Stock control

Food safety

Organisational skills

Communication skills

Job description

Eurest is seeking a Chef Manager in Pontefract to lead a busy kitchen and front-of-house team, delivering high-quality food and service for workplace catering. The role emphasizes leadership, cost control, and guest satisfaction within a dynamic environment.

You’ll manage budgets, food costs, and stock, while ensuring compliance with food safety standards. The position includes occasional evenings and weekends, with opportunities to drive menu innovation and team development.