Chef Manager - Weekdays Lead Kitchen & Service

Dine Contract Catering Ltd; Blaenau Ffestiniog; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

Real-time mentoring

Hands-on experience

Qualifications opportunities

Job summary

Dine Contract Catering Ltd in Blaenau Ffestiniog is seeking a Chef Manager for weekdays only. You will lead the onsite catering operation, from menu planning to client relationships, while managing a team and budgets. The role requires hands-on cooking leadership and strong financial acumen.

The position offers a salary up to £31,940 per year, 40 hours per week, Monday to Friday, 7am to 3pm, with flexibility. This chef-led, food-first culture emphasises seasonal ingredients and local suppliers.

Qualifications

• Proven experience as a Chef Manager or Head Chef with strong operational experience.
• Passion for fresh food, seasonal ingredients, and high-quality service.
• Great communication and leadership skills.
• Ability to manage client relationships.
• Strong financial acumen including P&L, cost control and KPIs.

Responsibilities

• Oversee the full catering operation from food to finance to front of house.
• Lead and develop the team to deliver excellent service.
• Manage food costs, margins, waste and labour with commercial precision.
• Build strong relationships with clients and guests.
• Ensure compliance with food safety, health and safety and company standards.
• Drive consistency and quality across the kitchen and operation.

Skills

Chef management

Leadership

Cost control

Client relationships

Communication

Job description

Dine Contract Catering Ltd in Blaenau Ffestiniog is seeking a Chef Manager for weekdays only. You will lead the onsite catering operation, from menu planning to client relationships, while managing a team and budgets. The role requires hands-on cooking leadership and strong financial acumen.

The position offers a salary up to £31,940 per year, 40 hours per week, Monday to Friday, 7am to 3pm, with flexibility. This chef-led, food-first culture emphasises seasonal ingredients and local suppliers.