Cook Manager – School Kitchen Leader (Term Time)

Hertfordshire Catering Ltd (HCL); Rickmansworth; On-site; GBP 15,000 - 21,000; Part time

Benefits offered by this job

Uniform provided

Term Time Only – school holidays off

Refer a Friend rewards (up to £500)

Exclusive discounts via VIVUP

Wellbeing support via EAP

Enhanced DBS Disclosure paid by HCL

Job summary

Hertfordshire Catering Ltd (HCL) is recruiting a Cook Manager to lead the kitchen at St Peters CofE Primary School. The role is 27.5 hours per week during term time, paying £13.22 per hour (£15,996 per annum). You’ll oversee daily kitchen operations, menu planning, stock control and budget management while ensuring top in-school dining standards.

You’ll ensure food safety, allergen awareness, records (HACCP), and supervise a small team, fostering development and a positive school community.

Qualifications

• NVQ Level 2/3 is highly desirable
• Experience leading a kitchen team
• Strong planning and time management
• Knowledge of school food standards and hygiene

Responsibilities

• Lead and manage the day-to-day kitchen operations
• Prepare, and deliver fresh, nutritious meals
• Oversee stock control, ordering, and budget management
• Ensure compliance with food safety, hygiene, and health & safety regulations
• Monitor food quality, presentation, and portion control
• Manage allergen awareness and cater for special dietary requirements
• Build positive relationships with staff, students, and the wider school community
• Maintain accurate records (e.g. HACCP, temperature checks, audits)
• Inspiring and developing your team, creating an environment where people grow and thrive

Skills

Team leadership

Budget management

Food safety

Allergen awareness

Education

NVQ Level 2/3

Job description

Hertfordshire Catering Ltd (HCL) is recruiting a Cook Manager to lead the kitchen at St Peters CofE Primary School. The role is 27.5 hours per week during term time, paying £13.22 per hour (£15,996 per annum). You’ll oversee daily kitchen operations, menu planning, stock control and budget management while ensuring top in-school dining standards.

You’ll ensure food safety, allergen awareness, records (HACCP), and supervise a small team, fostering development and a positive school community.