Head Chef

Sodexo; Sherfield on Loddon; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading food services company in the UK is looking for a Head Chef to manage the culinary team at RAF Odiham. The role requires leading the kitchen operations, planning menus, and ensuring high food quality while adhering to health and safety guidelines. Candidates should have NVQ Level 2/3 in Culinary Arts, outstanding leadership abilities, and the skill to thrive under pressure. The position offers training, career growth, and various financial benefits.

Benefits

On-the-job training

Career development opportunities

Wellbeing support

Financial benefits

Work perks

Qualifications

• Must have NVQ Level 2/3 in Culinary Arts or equivalent experience.
• Proficiency in IT and excellent communication skills required.
• Must understand allergens and necessary precautions for safe dining.

Responsibilities

• Lead and manage the culinary team and daily operations.
• Oversee responsibilities of kitchen staff for efficiency.
• Plan and execute menus while ensuring quality and variety.

Skills

Leadership and team management

Food production methods

Communication skills

Attention to detail

Organizational skills

Adaptability under pressure

Education

NVQ Level 2/3 in Culinary Arts

Tools

Microsoft Office

Job description

Position

Head Chef – Sodexo, RAF Odiham | Hook, Hampshire

Hours: 37.5 per week, 5 days out of 7, Monday to Friday 08:00 – 16:00. Rate: £15.22 per hour.

Location: RG29 1QT, Hook, Hampshire.

Lead with Passion. Cook with Purpose.

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.
• Adjust menus as needed, optimising the use of available stock and minimising 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 organisational skills with the ability to prioritise 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, a 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.