Head Chef

Sodexo; United Kingdom; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading catering service provider is hiring a Head Chef for their RAF High Wycombe location. Responsibilities include overseeing culinary operations for armed forces personnel, managing the kitchen team, and ensuring high-quality meal production. Ideal candidates will have an NVQ in Culinary Arts and strong leadership skills. The position offers on-the-job training, career development opportunities, and generous employee benefits including salary support.

Benefits

Financial benefits including discounts

Career development opportunities

Fully funded apprenticeship qualifications

Qualifications

• Experience in a high-volume kitchen.
• Understanding of allergens and safety precautions.
• Ability to manage performance and accept feedback.

Responsibilities

• Lead and manage the culinary team.
• Oversee and delegate responsibilities to kitchen staff.
• Ensure adherence to Environmental Health and Safety guidelines.

Skills

Leadership skills

Attention to detail

Communication skills

Organizational skills

Food production methods

Education

NVQ Level 2/3 in Culinary Arts

Tools

Microsoft Office

Job description

37.5 hours per week, 5 out of 7 days. Shift patterns are between 06:00 - 19:00, including early, late, middle shifts, and weekends. The rota is written by the Head Chef being recruited for this role. £16.07 per hour. Free car parking. Check your local transport links here: Plan Your Journey | Traveline. The destination you should input is Walters Ash, High Wycombe, HP14 4UE.

Job Description:

Position: Head Chef at Sodexo, RAF High Wycombe, Naphill Road, Walters Ash, Buckinghamshire, HP14 4UE.

As a Head Chef at Sodexo, you will oversee culinary operations and manage food and beverage production for armed forces personnel. Your expertise will ensure high-quality meals that support operational success and team morale.

What You'll Do:

1. Lead and manage the culinary team, ensuring smooth daily operations and providing guidance.
2. Oversee and delegate responsibilities to sous chefs, commis chefs, chef de parties, and other kitchen staff to maintain efficiency.
3. Schedule shifts for your team, fostering a balanced work-life environment to maintain morale and productivity.
4. Ensure adherence to Environmental Health and Safety (EHO) guidelines and monitor sanitation practices.
5. Plan and execute menus, ensuring variety and quality while following military dining rotations.
6. Adjust menus as needed, optimizing stock use and minimizing waste.
7. Manage inventory and stock levels, ensuring meal presentation meets standards.
8. Collaborate with Front of House management to enhance service and dining experience.
9. Train and develop your team to meet client and Sodexo standards.

What You Bring:

• NVQ Level 2/3 in Culinary Arts or equivalent experience in a high-volume kitchen.
• Proficiency in IT and excellent communication skills, with experience in Microsoft Office.
• Extensive knowledge of food production methods, focusing on consistency and quality.
• Understanding of allergens and safety precautions.
• Leadership skills to motivate and develop a team.
• Attention to detail and commitment to high standards.
• Ability to manage performance, accept feedback, and improve.
• Strong organizational skills to prioritize tasks in a busy environment.

What We Offer:

• On-the-job training with experienced professionals.
• Fully funded apprenticeship qualifications.
• Career development opportunities within Sodexo.
• A supportive work environment and wellbeing support.
• Financial benefits including discounts, salary support, retirement plan, and death-in-service benefit.
• Opportunities for career growth, apprenticeships, and learning tools.
• Work perks such as Cycle to Work Scheme, volunteering, flexible work, and full training.

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