Dual-Site Chef Manager: Lead Menus & Teams

BaxterStorey UK; Lutterworth; On-site; GBP 33,000 - 41,000; Full time

Benefits offered by this job

28 days holiday including bank holiday

Birthday off

Pension and life insurance

Free meals on shift

Training & development opportunities

Cycle to work

Job summary

BaxterStorey UK is seeking a Chef Manager in Lutterworth to oversee two locations near Leicester, delivering breakfast and lunch service, vending, and hospitality across sites. You will lead a team of 4/5 staff, plan menus, manage food costs, and maintain high culinary standards.

Join a supportive team culture with development opportunities, strong emphasis on food safety, and a balanced work-life approach. The role requires culinary excellence and leadership in a contract catering environment.

Qualifications

• Proven experience as a Chef Manager in contract catering
• Excellent creative culinary skills
• Leadership and team management abilities
• Excellent communication and interpersonal skills
• Proficiency in food cost management
• Knowledge of food safety and health & safety regulations
• Ability to work in a fast-paced environment
• Aligns with BaxterStorey core values

Responsibilities

• Menu planning and execution to match location style and customer preferences
• Recruit, train, and supervise kitchen and FOH staff
• Monitor stock levels and manage cost controls
• Engage with customers to understand catering needs
• Ensure health and safety regulations and food safety protocols are followed
• Develop and manage kitchen budgets and seek cost savings
• Stay updated on culinary trends and innovate menus
• Maintain accurate records of inventory and orders

Skills

Leadership

Team management

Communication

Food cost management

Food safety compliance

Adaptability

Core BaxterStorey values

Job description

BaxterStorey UK is seeking a Chef Manager in Lutterworth to oversee two locations near Leicester, delivering breakfast and lunch service, vending, and hospitality across sites. You will lead a team of 4/5 staff, plan menus, manage food costs, and maintain high culinary standards.

Join a supportive team culture with development opportunities, strong emphasis on food safety, and a balanced work-life approach. The role requires culinary excellence and leadership in a contract catering environment.