Chef Manager - Solihull

Equipment Sales & Service Limited.; Metropolitan Borough of Solihull; On-site; GBP 42,000 - 54,000; Full time

Job summary

Dine is seeking a Chef Manager who can do more than cook—a hands-on leader who runs the catering operation for Stonegate Group at their head office. You’ll oversee menu planning, team leadership, client relationships and budgets, delivering food that delights while maintaining safety and standards.

You’ll manage costs, drive KPIs, and mentor your team, building trust with colleagues and guests. This role demands strong communication, ownership, and a passion for fresh, seasonal ingredients

Qualifications

• Proven experience as a Chef Manager or Head Chef with strong operational experience.
• Strong financial acumen; understands P&L, cost control, and KPIs.
• Excellent communication and people management skills.

Responsibilities

• Oversee the full catering operation from food to finance to front of house.
• Lead, develop and motivate your team to deliver excellent service every day.
• Managing food costs, margins, waste and labour with commercial precision.
• Build strong relationships with our clients and guests. Understanding their needs, exceeding expectations and delivering service with an impact.
• Ensure compliance with food safety, health & safety and company standards at all times.
• Drive consistency and quality across the kitchen and wider catering operation.

Skills

Leadership

Team management

Operational experience

Financial acumen

Communication skills

Job description

We're looking for a Chef Manager who can do more than cook. This is a role for a hands-on leader who's as confident at the stove as they are in a client meeting, someone who understands how to run a business, manage a team, and deliver food that delights. This site provides a breakfast, lunch and hospitality service for our client, Stonegate Group at their head office. As the heartbeat of the site, you'll oversee every aspect of the catering operation, from menu planning and team leadership to client relationships, budgets, compliance, and service delivery. You'll cook with passion, lead with purpose, and run the outlet like it's your own.

• Oversee the full catering operation from food to finance to front of house.
• Lead, develop and motivate your team to deliver excellent service every day.
• Managing food costs, margins, waste and labour with commercial precision.
• Build strong relationships with our clients and guests. Understanding their needs, exceeding expectations and delivering service with an impact.
• Ensure compliance with food safety, health & safety and company standards at all times.
• Drive consistency and quality across the kitchen and wider catering operation.
• Proven experience as a Chef Manager or Head Chef with strong operational experience.
• A passion for fresh food, seasonal ingredients, and high-quality service delivery.
• Great communication and leadership skills, you inspire others with your energy.
• A strong sense of ownership and ability to manage client relationships.
• Strong financial acumen. You understand P&L, cost control, and business KPIs.
• Excellent communication and people management skills. You build trust, lead by example, and bring out the best in your team.

Hungry for more? We also offer exciting culinary pathways for team members who want to level up. With real-time mentoring, hands-on experience, and the chance to earn recognised qualifications, it's a delicious way to grow your skills while doing what you love.

Personality behind every plate.

Dine provides tailored food services to 140 clients in the business and industry sector. With over two decades of industry experience, we pride ourselves on offering a personalised approach to our clients, whilst delivering outstanding service. Our passion lies in creating great-tasting menus, promoting sustainability, and proudly working with local suppliers and communities. That's why our menus feature only locally sourced, seasonal, and sustainable ingredients with a target of reaching Climate Zero by 2030.