Chef Manager: Nutrition‑Focused Catering Leader

Aramark; Burnley; On-site; GBP 24,000 - 40,000; Full time

Benefits offered by this job

Competitive salary up to £39,510

Generous annual leave

Life assurance and pension

Benefits app discounts

Employee events and culinary tasters

Job summary

Aramark UK is seeking an experienced Chef Manager to lead catering operations within Education & Healthcare, delivering nutritious meals and a positive dining experience for clients and stakeholders. You will drive food quality, manage financial performance and develop teams to achieve high service standards.

This hands-on leadership role requires strong culinary skills, operational excellence, and a commitment to safety and safeguarding while delivering value for clients and customers.

Qualifications

• Proven experience leading catering operations in education/healthcare settings.
• Strong people management and leadership skills.
• Experience managing budgets and costs in a catering environment.
• Sound knowledge of Food Safety and HACCP requirements.

Responsibilities

• Manage day-to-day catering operation with high-quality service delivery.
• Lead and develop catering teams, fostering a positive culture and continuous improvement.
• Plan nutritious, high-quality menus meeting client requirements and dietary needs.
• Maintain food quality, presentation and service standards; promote healthy and seasonal offerings.
• Manage budgets, food costs, labour, stock and purchasing processes.
• Build strong relationships with clients and stakeholders to ensure satisfaction.
• Ensure compliance with Food Safety, HACCP, Health & Safety and safeguarding.

Skills

Leadership

People management

Budget management

Food safety

Job description

Aramark UK is seeking an experienced Chef Manager to lead catering operations within Education & Healthcare, delivering nutritious meals and a positive dining experience for clients and stakeholders. You will drive food quality, manage financial performance and develop teams to achieve high service standards.

This hands-on leadership role requires strong culinary skills, operational excellence, and a commitment to safety and safeguarding while delivering value for clients and customers.