Head Chef

Sodexo Ltd; Aylesbury; On-site; GBP 33,000; Full time

Job summary

A leading food services company is seeking a Head Chef to manage the culinary team at RAF Halton. The successful candidate will oversee food production, ensure health standards, and manage inventory. This role requires NVQ Level 2/3 in Culinary Arts and excellent leadership skills. The company offers competitive benefits including training opportunities and unique work perks.

Benefits

On-the-job training

Career development opportunities

Employee Assistance Programme

Financial benefits and discounts

Cycle to Work Scheme

Qualifications

• Proficiency in IT and excellent communication skills.
• Extensive knowledge of food production methods.
• Understanding of allergens and dining safety.

Responsibilities

• Lead and manage the culinary team.
• Plan and execute menus with quality and variety.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Communication

Food production methods

Organizational skills

Pressure management

Attention to detail

Education

NVQ Level 2/3 in Culinary Arts

Tools

Microsoft Office

Job description

Overview

Position: Head Chef at Sodexo, RAF Halton HP22 5PG

• 40 hours per week
• 5 out of 7 days (Early 0500-1330; Late shift 1000-1930)
• £15.92 per hour
• Sodexo benefits

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What You'll Do

• Lead and manage the culinary team, ensuring smooth daily operations and providing guidance to the production team.
• Oversee and delegate responsibilities to sous chefs, commis chefs, chef de parties, and other kitchen staff to maintain efficiency.
• Schedule on and off-duty shifts for your team, fostering a balanced work-life environment to maintain morale and productivity.
• Ensure strict adherence to all Environmental Health and Safety (EHO) guidelines and monitor sanitation practices to guarantee compliance with health and safety regulations.
• Plan and execute menus, ensuring variety and quality while following the set military dining rotations.
• Make adjustments to menus as needed, optimizing the use of available stock and minimizing waste.
• Manage inventory and stock levels, ensuring meal presentation meets Sodexo and client expectations.
• Collaborate with Front of House (FOH) management to drive service excellence and elevate the overall dining experience.
• Train and develop your team, ensuring they are regularly refreshed on client and Sodexo standards.

What You Bring

• NVQ Level 2/3 in Culinary Arts or equivalent experience working in a high-volume kitchen environment.
• Proficiency in IT, excellent communication skills, and experience with Microsoft Office packages.
• Extensive knowledge of food production methods, with a focus on consistency and quality.
• In-depth understanding of allergens and the necessary precautions to ensure safe dining for all.
• Exceptional leadership abilities, with a focus on motivating and developing a team.
• Strong attention to detail and a commitment to maintaining high standards.
• Ability to manage your own performance and support colleagues to do the same.
• Ability to thrive under pressure, accept feedback, and continuously improve.
• Strong organizational skills with the ability to prioritize tasks and manage a busy workload.

What we offer

• On-the-job training with experienced professionals
• Fully funded apprenticeship qualifications
• Career development opportunities within Sodexo
• A friendly and supportive work environment
• Wellbeing Support – Unlimited online resources, a free health app with 24/7 virtual GP, and an Employee Assistance Programme.
• Financial Benefits – Discounts for you and your family, salary finance support, retirement plan, and a death-in-service benefit.
• Career Growth – Apprenticeships, learning tools, and development opportunities.
• Work Perks – Cycle to Work Scheme, volunteering opportunities, flexible work, full training, and a protective uniform.

Join us and be part of a company that values its employees and offers real career growth opportunities.