Chef Manager: Lead Kitchen & Fresh Menus

SmartRecruiters, Inc.; Oxford; On-site; GBP 28,000 - 38,000; Full time

Benefits offered by this job

Pension scheme

Life assurance

Employee assistance

Training & development

Career progression

Employee discounts

Work-life balance

Job summary

Aramark UK is seeking a passionate Chef Manager to lead our kitchen team and oversee daily catering service in Woodstock. You will direct food production, service quality and team development to deliver outstanding meals and customer satisfaction.

The ideal candidate has proven leadership as Chef Manager or Head Chef, strong culinary skills, budget and stock control experience, and solid food-safety knowledge.

Qualifications

• Experience in a Chef Manager or Head Chef leadership role.
• Strong culinary skills and a passion for fresh food.
• Excellent leadership and communication abilities.
• Good understanding of food safety and health & safety legislation.
• Ability to manage budgets, stock and food costs effectively.
• Thrives in a fast-paced environment and maintains high standards.

Responsibilities

• Lead kitchen operations and motivate the team to deliver outstanding food and service.
• Plan and prepare fresh, nutritious, and appealing menus.
• Ensure compliance with food hygiene, health & safety, and company standards.
• Manage stock levels, ordering, and supplier relationships.
• Monitor food costs and manage budgets effectively.
• Deliver excellent customer satisfaction through quality and innovation.
• Train, coach, and develop team members.
• Maintain a clean, safe, and organised kitchen environment.

Skills

Leadership

Culinary skills

Budgeting

Communication

Food safety

Job description

Aramark UK is seeking a passionate Chef Manager to lead our kitchen team and oversee daily catering service in Woodstock. You will direct food production, service quality and team development to deliver outstanding meals and customer satisfaction.

The ideal candidate has proven leadership as Chef Manager or Head Chef, strong culinary skills, budget and stock control experience, and solid food-safety knowledge.