Chef Manager - High-Volume School Kitchen (Term-Time)

Impact Food Group; Waltham Cross; On-site; GBP 34,000 - 42,000; Full time

Benefits offered by this job

Ongoing training

Career progression

Free qualifications

Staff discounts across retailers

Monthly team incentives

Job summary

Impact Food Group is seeking a Chef Manager to lead a high-volume school kitchen, delivering fresh, seasonal meals to hundreds of students daily. You will manage a team, uphold high standards, and ensure efficient service in a busy, educational environment.

The role focuses on menu planning, stock control, budget management, and strict adherence to food safety and hygiene requirements, with daytime hours and term-time scheduling typical in school settings.

Qualifications

• Experience leading a kitchen, ideally in schools or high-volume catering environments.
• Proven ability to cook fresh, seasonal meals at high volumes.
• Strong people management and team leadership skills.
• Experience managing kitchen operations, stock, and compliance.
• Excellent organisational and communication skills.

Responsibilities

• Leading, motivating, and developing your catering team.
• Preparing and serving fresh, seasonal meals at high volume.
• Planning menus, managing stock, and controlling budgets.
• Ensuring all food hygiene, safety, and compliance standards are met.
• Building strong relationships with onsite clients and stakeholders.
• Overseeing the smooth running of service from prep to finish.

Skills

Leadership experience

High-volume catering

People management

Kitchen operations

Stock management

Food hygiene

Organisational skills

Communication skills

Proactive approach

Job description

Impact Food Group is seeking a Chef Manager to lead a high-volume school kitchen, delivering fresh, seasonal meals to hundreds of students daily. You will manage a team, uphold high standards, and ensure efficient service in a busy, educational environment.

The role focuses on menu planning, stock control, budget management, and strict adherence to food safety and hygiene requirements, with daytime hours and term-time scheduling typical in school settings.