Chef Manager: Lead Kitchen Ops, Menu & Client Relations

Compass Group UK; Newbold on Avon; On-site; GBP 28,000 - 33,000; Full time

Job summary

Compass Group UK&I in Rugby is seeking a Chef Manager who can lead a hands-on catering operation and drive outstanding service. You will manage menu planning, team leadership, client relationships, budgets, compliance and overall service delivery, cooking with passion and running the outlet as your own.

This role demands strong leadership, a focus on fresh ingredients, and the ability to balance costs with quality. It offers a practical, customer-facing leadership path within a dynamic site.

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; inspire others with energy.
• Strong ownership mindset and ability to manage client relationships.
• Solid financial acumen; understands P&L, cost control, and business KPIs.

Responsibilities

• Oversee the full catering operation from food to finance to front of house.
• Lead, develop and motivate your team to deliver excellent service daily.
• Managing food costs, margins, waste and labour with commercial precision.
• Build strong relationships with our clients and guests. Understanding their needs, exceeding expectations and delivering service with an 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

Leadership

Communication

Food safety

Cost management

Menu planning

Job description

Compass Group UK&I in Rugby is seeking a Chef Manager who can lead a hands-on catering operation and drive outstanding service. You will manage menu planning, team leadership, client relationships, budgets, compliance and overall service delivery, cooking with passion and running the outlet as your own.

This role demands strong leadership, a focus on fresh ingredients, and the ability to balance costs with quality. It offers a practical, customer-facing leadership path within a dynamic site.