Chef Manager: Lead Kitchen, Menu & Client Partnerships

14forty; Preston; On-site; GBP 28,000 - 34,000; Full time

Job summary

Compass Group UK&I in Preston is seeking a Chef Manager to lead a catering operation with a strong focus on menu planning, team development, and client relations. You will manage from food to front of house, ensuring service excellence while controlling costs. Working pattern is Monday to Friday, 7am–3pm.

The ideal candidate has proven Chef Manager or Head Chef experience, a passion for fresh ingredients, and strong leadership and financial acumen to drive KPIs and compliance.

Qualifications

• Proven experience as a Chef Manager or Head Chef with strong operational experience.
• A passion for fresh food, seasonal ingredients, and high-quality service delivery.
• Great communication and leadership skills, you inspire others with your energy.
• A strong sense of ownership and ability to manage client relationships.
• Strong financial acumen. You understand P&L, cost control, and business KPIs.
• Excellent communication and people management skills. You build trust, lead by example, and bring out the best in your team.

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, understanding needs and delivering impact.
• 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

Team leadership

Client relationships

Financial acumen

Food safety

Communication

Job description

Compass Group UK&I in Preston is seeking a Chef Manager to lead a catering operation with a strong focus on menu planning, team development, and client relations. You will manage from food to front of house, ensuring service excellence while controlling costs. Working pattern is Monday to Friday, 7am–3pm.

The ideal candidate has proven Chef Manager or Head Chef experience, a passion for fresh ingredients, and strong leadership and financial acumen to drive KPIs and compliance.