Chef Manager: School Catering Leader — Mon–Fri, Term-Time

Stirfood; Ruislip; Hybrid; GBP 36,000 - 48,000; Full time

Benefits offered by this job

Mon-Fri schedule

Term-time calendar

Learning & Development opportunities

Job summary

Stir, a specialised school catering company in the UK, is seeking a Chef Manager to lead on-site operations. You will combine culinary excellence with strong business sense to deliver high-quality food and service for students and staff.

You will manage costs, drive menu development, lead and develop the on-site team, and promote sales through promotions and events while maintaining rigorous health and safety standards.

Qualifications

• Strong working knowledge of gross profit management and achievement of sales targets.
• Proven experience leading a team and fostering exceptional teamwork.
• Extensive craft-based cooking with fresh ingredients.
• Excellent knowledge of Health and Safety practices in a professional kitchen.

Responsibilities

• Financial Command (P&L): Assume full control of the catering operation, including managing and improving all controllable costs to ensure maximum profitability.
• Culinary & Menu Excellence: Lead preparation of delicious, nutritious meals and oversee ongoing menu development.
• Team Leadership & Development: Lead, coach, and motivate staff to ensure a fantastic dining experience.
• Commercial Growth: Drive sales and revenue growth through promotions and events.
• Compliance & Audit: Ensure compliance with company procedures and legislation; conduct regular audits.
• Client Relations: Build and maintain strong relationships with clients and customers on site.

Skills

P&L management

Team leadership

Menu development

Health & safety

Client relations

Education

OND/HND

Job description

Stir, a specialised school catering company in the UK, is seeking a Chef Manager to lead on-site operations. You will combine culinary excellence with strong business sense to deliver high-quality food and service for students and staff.

You will manage costs, drive menu development, lead and develop the on-site team, and promote sales through promotions and events while maintaining rigorous health and safety standards.