Chef Manager: Lead Kitchen, Budgets & Client Relations

Compass Group UK; Ipswich; On-site; GBP 29,000 - 36,000; Full time

Job summary

Compass Group UK & I in Ipswich is seeking a hands-on Chef Manager to lead the catering operation. You’ll balance cooking excellence with running the business, team leadership, and client relationships.

You’ll oversee menu planning, control costs, ensure food safety, and drive service quality across the site. This role requires strong operational leadership, financial acumen, and a passion for fresh, seasonal food and guest satisfaction.

Qualifications

• Proven experience as a Chef Manager or Head Chef with strong operational experience.
• Passion for fresh food, seasonal ingredients, and high-quality service delivery.
• Great communication and leadership skills; inspires others with energy.
• Strong ownership mindset and ability to manage client relationships.
• Strong financial acumen; understands P&L, cost control, and business KPIs.
• Excellent communication and people management skills.

Responsibilities

• Oversee the full catering operation from food to finance to front of house.
• Lead, develop and motivate your team to deliver excellent service every day.
• Managing food costs, margins, waste and labour with commercial precision.
• Build strong relationships with our clients and guests; understand needs and exceed expectations.
• Ensure compliance with food safety, health & safety and company standards at all times.
• Drive consistency and quality across the kitchen and wider catering operation.

Skills

Leadership

Operational leadership

Fresh food

Food safety

P&L/cost control

People management

Job description

Compass Group UK & I in Ipswich is seeking a hands-on Chef Manager to lead the catering operation. You’ll balance cooking excellence with running the business, team leadership, and client relationships.

You’ll oversee menu planning, control costs, ensure food safety, and drive service quality across the site. This role requires strong operational leadership, financial acumen, and a passion for fresh, seasonal food and guest satisfaction.