Chef Manager - School Catering Leader (Term-Time, 30h)

Grow and Thrive Limited; Reading; On-site; GBP 20,000 - 21,000; Part time

Job summary

Miquill is seeking a Chef Manager to take full financial and operational responsibility for a school catering facility in Reading. This hands-on leadership role will drive profitability, set culinary standards, and lead from the front, delivering exceptional, creative meals for pupils.

You will manage the entire operation with strong commercial oversight, menu development, team coaching, and stringent cost control to ensure high-quality meals and compliant service.

Qualifications

• Natural, positive manager with experience in leading a team in a commercial catering setting.
• Strong financial understanding including gross profit management, cost control, and sales targets.
• Prior experience maintaining high cooking standards with fresh ingredients and craft-based skills.
• Solid knowledge of Health and Safety practices and compliance in a professional kitchen.

Responsibilities

• Oversee entire catering operation balancing inspirational leadership with commercial acumen.
• Lead menu development, culinary excellence, and high-quality meal production.
• Develop and coach staff to build a resilient, high-performing team.
• Control costs across stock, food, and labour to drive profitability and efficiency.
• Drive sales through monthly promotions and value-added events.
• Build positive client relationships and represent the company professionally.
• Ensure 100% compliance with procedures and statutory legislation (H&S, Hygiene, Allergens).

Skills

Leadership

Profitability

Cost control

Team management

Health & safety

Education

OND or HND Qualification

Job description

Miquill is seeking a Chef Manager to take full financial and operational responsibility for a school catering facility in Reading. This hands-on leadership role will drive profitability, set culinary standards, and lead from the front, delivering exceptional, creative meals for pupils.

You will manage the entire operation with strong commercial oversight, menu development, team coaching, and stringent cost control to ensure high-quality meals and compliant service.