Executive Chef Manager – Fresh School Dining Leader

Thomas Franks Ltd.; Milton Keynes; On-site; GBP 45,000 - 55,000; Full time

Benefits offered by this job

Free meals on duty

Cycle to work scheme

Employee assistance programme

Excellent career progression

Job summary

Thomas Franks Ltd is seeking an Executive Chef Manager for a leading independent day and boarding school just outside Milton Keynes, Thornton location. You will lead a fast-paced kitchen, develop bespoke menus, and manage health, safety and hygiene to high standards.

With experience at Head Chef level in contract catering or education, you will create seasonal menus, manage staff, and ensure high quality service across 7 days a week.

Qualifications

• Similar experience of customer and/or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guilds 706/1 & 2 or equivalent.
• Hold a level 3 food hygiene qualification.

Responsibilities

• Operate, monitor and control food production to highest standards per Thomas Franks specs.
• Ensure Fresh Food standards and local, seasonal produce usage.
• Plan menus for nutritional value and customer expectations for daily service and events.
• Ensure prompt service and restock stocks as required during service.
• Maintain hygienic production, storage and service areas; follow food safety laws.
• Ensure all food for sale is prepared to exemplary hygiene standards by staff.
• Keep front of house informed of shortages and delays.
• Assist in planning menus, rotas and placing orders.
• Adhere to health & safety regulations; attend meetings & training.

Skills

Team working

Listening skills

Initiative

Customer service

Education

City & Guilds 706/1 & 2 (or equivalent)

Level 3 Food Hygiene

Job description

Thomas Franks Ltd is seeking an Executive Chef Manager for a leading independent day and boarding school just outside Milton Keynes, Thornton location. You will lead a fast-paced kitchen, develop bespoke menus, and manage health, safety and hygiene to high standards.

With experience at Head Chef level in contract catering or education, you will create seasonal menus, manage staff, and ensure high quality service across 7 days a week.