Chef Manager: Lead High-Volume School Kitchen

Impact Food Group; Oxshott; Remote; GBP 32,000 - 40,000; Full time

Benefits offered by this job

Daytime hours

No evenings or weekends

All school holidays off

Free meals on shift

Uniform provided

Ongoing training

Career progression opportunities

Access to free qualifications

Staff discount scheme

Monthly team incentives

Job summary

Impact Food Group in England is seeking an experienced Chef Manager to lead a high-volume school kitchen, delivering fresh, seasonal meals to hundreds of students each day. You’ll manage your catering team, design menus, control stock and budgets, and ensure food hygiene and service standards are met from prep to finish.

Working Monday to Friday, 6:30am–4pm across 42 weeks per year with daytime hours and holidays off; benefits include free meals on shift, uniform provided, ongoing training,

Qualifications

• Previous experience managing a kitchen, ideally in schools or high-volume catering environments.
• Proven ability to cook fresh, seasonal food at high volumes.
• Strong people management and team leadership skills.
• Experience managing kitchen operations, stock, and compliance.
• Excellent organisational and communication skills.
• A proactive, hands-on approach and pride in maintaining high standards.

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

People management

Communication

Organisational skills

Proactive hands-on approach

High-volume catering

Job description

Impact Food Group in England is seeking an experienced Chef Manager to lead a high-volume school kitchen, delivering fresh, seasonal meals to hundreds of students each day. You’ll manage your catering team, design menus, control stock and budgets, and ensure food hygiene and service standards are met from prep to finish.

Working Monday to Friday, 6:30am–4pm across 42 weeks per year with daytime hours and holidays off; benefits include free meals on shift, uniform provided, ongoing training,