Chef Manager Monday - Friday

CH&CO; Uxbridge; On-site; GBP 38,000; Full time

Job summary

A catering services company in Uxbridge is seeking a Chef Manager to oversee kitchen operations and ensure high food standards. The role involves leading and managing a team while developing menus that cater to customer preferences and budgetary guidelines. Candidates should have experience in kitchen management and be proficient in creating balanced menus. This role offers competitive pay and a supportive work environment.

Qualifications

• Experience in kitchen management and operations.
• Strong leadership and team management skills.
• Ability to create diverse and balanced menus.

Responsibilities

• Oversee daily kitchen operations and food quality.
• Lead and support team performance and engagement.
• Develop menus based on seasonal availability and budget.

Job description

Great food in the workplace isn't simply about fuel. It's about increasing productivity and improving performance; it's about happy motivated people and inspiring environments. Our customers are at the heart of everything we do – we live to bring food and people together.

We are brave, bold and curious adventurers in food and drink. Never shy of being different, always challenging the conventional.

Our passionate team of chefs, baristas, servers, nutritionists and much more, love nothing more than creating memorable moments that enrich the everyday. Come and join our award‑winning teams – we are currently recruiting for a Chef Manager to join our team in London.

Location: Uxbridge, UB11 1EZ

Rate of Pay: £38,000 per annum

Working Pattern: Monday – Friday, 40 hours per week, 7:00 am – 15:30 pm

Key Responsibilities:

• Oversee daily kitchen operations, ensuring high standards of food quality, presentation, and timeliness for up to 60 – 100 covers.
• Lead, manage, and support a team, fostering a positive working environment and ensuring consistent performance through active supervision and engagement.
• Develop and plan menus in line with seasonal availability, customer preferences, and budgetary guidelines, while maintaining variety, nutritional balance, and cost control.