Chef Manager – Lead Culinary Team & Client Experience

bartlett mitchell - #JM Hemel; Hemel Hempstead; On-site; GBP 52,000 - 58,000; Full time

Benefits offered by this job

Birthday day off

Masterclasses with Michelin-starredChe

Development courses (Levels 2–7)

Discounts and cashback

Cycle-to-work

Freedom Friday

Free lunch

Mental health app access

Enhanced parental leave

Fertility leave

Grandparent leave

Job summary

bartlett mitchell is seeking an experienced Chef Manager to run a contract site in Hemel Hempstead, overseeing the kitchen, staff, and client relationship. You will recruit, train and motivate your team while managing budgets, GP targets and weekly stock counts.

You will forecast accurately, maintain high hygiene and safety standards, and continuously deliver innovative, seasonal menus. The role emphasizes people leadership and strong foodservice operations.

Qualifications

• Must have City & Guilds 706 1 and 2 or NVQ/equivalents.
• Food Safety Level 3 or higher mandatory.
• Health & Safety Level 2 required; COSHH knowledge.
• Strong knowledge of Food Safety Management System requirements.

Responsibilities

• Run the contract on site, liaise with the client to ensure customers enjoy food and service.
• Recruit, train and motivate your team to deliver outstanding cuisine and service.
• Develop and manage budgets, complete weekly reports and stock counts; achieve GP and budgets.
• Forecast accurately with strong planning and organisation; drive innovative food and service daily.
• Interact with customers to measure success and gather inspiration to maximise sales with concepts.
• Attend forums and Academy workshops to stay up-to-date with food innovation and maintain high standards.

Skills

Team leadership

People management

Budget management

Forecasting

Education

City & Guilds 706 1 and 2

NVQ or equivalent

Food Safety Level 3

Health & Safety Level 2

COSHH

Job description

bartlett mitchell is seeking an experienced Chef Manager to run a contract site in Hemel Hempstead, overseeing the kitchen, staff, and client relationship. You will recruit, train and motivate your team while managing budgets, GP targets and weekly stock counts.

You will forecast accurately, maintain high hygiene and safety standards, and continuously deliver innovative, seasonal menus. The role emphasizes people leadership and strong foodservice operations.