Chef Manager — School Kitchen Leader (Fresh, Seasonal)

Holroyd Howe; West Bridgford; Presencial; GBP 28.000 - 40.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Grandparent leave

Maternity leave – 24 weeks enhanced

Training & development opportunities

Pension & life insurance

Discounts via Perkbox

Wellbeing hub & employee assistance

Free meals while at work

Apprenticeships for all experience

Descripción de la vacante

Holroyd Howe is recruiting a Chef Manager to lead the kitchen team at Nottingham Girls' High School. You will oversee day-to-day operations, deliver fresh, high-quality meals, and ensure exceptional service for pupils and staff.

The role focuses on allergen management, menu planning, budget control, and maintaining the highest standards of safety and presentation within a contract catering environment.

Formación

• Strong leadership and team management ability.
• Experience running a kitchen in a contract catering setting.
• Experience in independent education sector preferred.

Responsabilidades

• Lead kitchen operations ensuring high standards of food quality, safety and presentation.
• Manage and support a small kitchen team, fostering a positive working environment.
• Oversee menu planning, stock control and supplier relationships.
• Maintain accurate financial records including budgets, ordering and stock rotation.
• Ensure compliance with food safety, health & safety and safeguarding policies.
• Collaborate with the school community to provide a friendly and efficient catering experience.
• Champion allergen controls and promote safe dining for pupils and staff.

Conocimientos

Leadership

Kitchen management

Allergen controls

Communication

Food safety standards

Sustainability

Descripción del empleo

Holroyd Howe is recruiting a Chef Manager to lead the kitchen team at Nottingham Girls' High School. You will oversee day-to-day operations, deliver fresh, high-quality meals, and ensure exceptional service for pupils and staff.

The role focuses on allergen management, menu planning, budget control, and maintaining the highest standards of safety and presentation within a contract catering environment.