Chef Manager — Mon–Fri Dining Leader & Growth

WSH Group; St Andrews; Sur place; GBP 36 000 - 38 000; Plein temps

Avantages offerts par ce poste

28 days holiday

Birthday leave

Maternity leave 24 weeks

Secondary carer leave

Wedding/commitment day leave

Free meals on shift

Training and development

Apprenticeships

Pension and life insurance

Perkbox discounts

Employee assistance programme

Cycle to work

Résumé du poste

BaxterStorey in the United Kingdom is recruiting a Chef Manager for a high-end employee dining location, with Monday to Friday hours and a breakfast and lunch service. You will manage a small team of 2 and serve 120–180 on-site customers daily, plan menus, oversee food preparation, control wastage and costs, and uphold food safety alongside delivery of culinary excellence.

We offer bespoke training and development, a strong emphasis on work-life balance, and supportive collaboration within

Qualifications

• Proven experience as a Chef Manager.
• Understanding of the contract catering sector.
• Excellent creative culinary skills.
• Leadership and team management abilities.
• Knowledge of food safety and health and safety regulations.
• Ability to adapt in a fast-paced environment.
• Familiarity with BaxterStorey core values.

Responsabilités

• Menu planning and execution to align with location style and customer preferences.
• Recruit, train, and supervise kitchen staff.
• Monitor stock levels and control costs.
• Interact with customers to understand catering needs.
• Support health and safety compliance.
• Develop and manage kitchen budgets and seek cost savings.
• Keep records of inventory and food preparation processes.
• Stay updated on culinary trends.

Connaissances

Chef management

Contract catering

Creative cookery

Team leadership

Communication

Food cost control

Food safety

Adaptable

Company values

Description du poste

BaxterStorey in the United Kingdom is recruiting a Chef Manager for a high-end employee dining location, with Monday to Friday hours and a breakfast and lunch service. You will manage a small team of 2 and serve 120–180 on-site customers daily, plan menus, oversee food preparation, control wastage and costs, and uphold food safety alongside delivery of culinary excellence.

We offer bespoke training and development, a strong emphasis on work-life balance, and supportive collaboration within