Head Chef & Catering Operations Lead

Thomas Franks Ltd; Ipswich; On-site; GBP 45,000 - 55,000; Full time

Benefits offered by this job

Free meals on duty

Workplace pension

Excellent career progression

Cycle to work

Job summary

Thomas Franks Ltd in Ipswich is seeking an Executive Chef Manager to lead the day-to-day catering operations and guest services across the site. You will work closely with the operations manager to deliver high-quality food, service and events while managing the location's budget and trading performance.

The role requires hands-on leadership, strong budgeting skills and a focus on safeguarding food quality and customer satisfaction. 52 weeks a year operation with on-site parking available.

Qualifications

• Proven experience delivering excellent food standards.
• Hands-on Catering Manager leading the team in production and service.
• Proven ability to communicate with clients and achieve objectives.
• Competent computer skills and familiarity with standard software.
• Strong written and verbal English skills.
• Customer service focus and teamwork ability.
• Analytical mindset for budgeting and reporting.

Responsibilities

• Lead the catering team for daily production and service across the site.
• Deliver client and company budgets for the location.
• Develop and implement dining and hospitality offerings.
• Prepare monthly and annual Profit & Loss statements.
• Ensure food safety, quality and presentation standards.
• Manage day-to-day operations year-round with a 5/7 pattern.
• Maintain relationships with members and clients to meet requirements.

Skills

Team leadership

Food production

Budget management

Client liaison

Food service quality

Education

City & Guilds 706/1 & 2

Level 3 Food Hygiene

Job description

Thomas Franks Ltd in Ipswich is seeking an Executive Chef Manager to lead the day-to-day catering operations and guest services across the site. You will work closely with the operations manager to deliver high-quality food, service and events while managing the location's budget and trading performance.

The role requires hands-on leadership, strong budgeting skills and a focus on safeguarding food quality and customer satisfaction. 52 weeks a year operation with on-site parking available.