Chef Manager Monday - Friday 52 weeks (daytime)

Thomas Franks Ltd.; Worcester; On-site; GBP 34,000; Full time

Job summary

An independent prep day school in Worcestershire is seeking a Chef Manager to lead their catering team. This exciting role involves managing daily food production and service while ensuring high standards of quality and customer satisfaction. The ideal candidate will have hands-on experience in catering management and a passion for delivering excellent food services. Join a forward-thinking company that values individuality and commitment to excellence, offering a supportive environment with opportunities for career progression and employee benefits.

Benefits

Discounts at major retailers

Free meals on duty

Volunteer leave

Enhanced maternity/paternity/adoptive leave

Cycle scheme

Bonus schemes

Training

Social events

Employee assistance

Pension

Qualifications

• Proven experience in high food standards and catering management.
• Strong communication and interpersonal skills with clients and team members.

Responsibilities

• Lead the catering team in daily food production and service.
• Manage the location's budget and ensure high standards of food quality.
• Motivate staff and foster a positive environment.

Skills

Catering Management

Food Production

Customer Service

Team Management

Analytical Skills

Communication Skills

Education

City & Guilds 706/1 & 2

Level 3 Food Hygiene

Tools

Computer Software

Job description

Chef Manager Monday - Friday 52 weeks (daytime) Worcester Contract: Full Time, Permanent
Salary: 34000
Hours: 40 per week

An independent prep day school in Worcestershire with a nursery, forest school & heated swimming pool for ages 2-11. Catering for 350 students and teachers daily. We offer a core lunch service with a salad bar, soup station, and pudding counter. Hospitality services include match teas, with free on-site parking.

We are seeking an experienced Chef Manager to join our team at a prestigious location in Worcester.

This role involves working closely with the catering team and operations manager to ensure high standards in catering and hospitality. The ideal candidate will have experience in a similar role and be capable of managing the location's financial budget.

Job Summary:

1. Lead the catering team in daily food production and service for members and staff, including liaising for hospitality events.
2. Manage the location's budget, ensuring delivery of both client and company financial targets.
3. Develop and maintain high standards of food quality, presentation, and customer service across all dining areas.
4. Prepare and report on monthly and annual Profit & Loss statements.
5. Enhance the catering offer in line with client expectations and budget constraints.
6. Oversee daily operations of all catering facilities, ensuring compliance with business requirements.
7. Motivate staff and foster a positive environment through setting standards and leading change.
8. Engage with members and clients to meet their needs and expectations.
9. Deliver food services as directed, including internal and external hospitality.
10. Create a motivated, team-oriented environment emphasizing service excellence.
11. Respond proactively to customer needs, ensuring excellent food and service quality.
12. Innovate the food offer based on market trends, aligning with company values.
13. Ensure age-appropriate and dietary-specific food options are available at all times.
14. Maintain collaborative relationships across departments and with team members.
15. Ensure compliance with all food and safety policies through training and supervision.
16. Maintain cleanliness and presentation standards in all dining areas.
17. Understand and adhere to safeguarding, health & safety, and fire procedures.
18. Conduct staff inductions, reviews, and development planning, maintaining records.
19. Support centre activities such as open days and delivery requirements.
20. Perform any other duties necessary for the effective operation and development of the catering services.

Essential qualifications and experience:

• Proven experience delivering high food standards.
• Hands-on catering management experience leading food production and service.
• Strong communication skills with clients and team members.
• Proficiency with computer software and internet tools.
• Excellent customer service skills and a track record of achievement.
• Ability to work effectively as part of a team.
• Analytical and critical thinking skills.
• Strong interpersonal skills.
• Proven team management and motivational abilities.
• Flexible and adaptable to business needs.

Knowledge and competencies:

• Good verbal and written English skills.
• Experience in customer or food preparation environments.
• Recognised catering qualification such as City & Guilds 706/1 & 2 or equivalent.
• Level 3 Food Hygiene qualification.

Benefits include discounts at major retailers, free meals on duty, volunteer leave, enhanced maternity/paternity/adoptive leave, cycle scheme, bonus schemes, training, social events, employee assistance, pension, and career progression opportunities.

About us

Thomas Franks is a founder-led, fresh food catering business committed to excellence, service, and individuality. Our clients and employees are central to our success.

Disclaimer

Applicants must have the right to work in the UK. An enhanced DBS, identity, and reference checks will be conducted. We are committed to safeguarding and promoting the welfare of children and ensuring fair treatment of all applicants.

Diversity and Inclusion

We encourage applications from diverse backgrounds and under-represented groups, believing that diversity leads to better results and a more inclusive work environment.