Chef Supervisor - Lead Kitchen & Career Growth

Sodexo; Belfast City District; On-site; GBP 34,000 - 38,000; Full time

Benefits offered by this job

Career development

Employee benefits package

Overtime pay for Saturdays

Job summary

Sodexo is seeking an experienced Chef Supervisor in Belfast to lead a hands-on kitchen team and uphold high standards of food quality, service, hygiene and safety. The role is full-time, 40 hours per week, with Monday to Friday shifts 7:00am–3:00pm and one Saturday per month paid as overtime.

You will supervise the kitchen operations, support menu execution, maintain HACCP practices and ensure allergen control while developing the team and delivering consistent service.

Qualifications

• Proven experience as a Chef, with supervisory or team leadership experience.
• Strong knowledge of food safety, HACCP and allergen management.
• Excellent organisational skills and ability to manage competing priorities.
• Strong communication and leadership skills.
• High standards of food quality, presentation and customer service.
• Proactive, hands-on approach and ability to motivate a team.

Responsibilities

• Supervise and support the kitchen team to deliver professional, efficient service.
• Prepare, cook and present food to a high standard.
• Support menu planning and ensure adherence to recipes and specifications.
• Maintain high standards of food hygiene, HACCP and health & safety.
• Monitor quality, presentation, portions and service standards.
• Assist with stock management, ordering and rotation.

Skills

Chef supervision

Team leadership

Food safety HACCP

Allergen management

Food quality & service

Education

Culinary qualifications

Job description

Sodexo is seeking an experienced Chef Supervisor in Belfast to lead a hands-on kitchen team and uphold high standards of food quality, service, hygiene and safety. The role is full-time, 40 hours per week, with Monday to Friday shifts 7:00am–3:00pm and one Saturday per month paid as overtime.

You will supervise the kitchen operations, support menu execution, maintain HACCP practices and ensure allergen control while developing the team and delivering consistent service.