Head Chef — Daytime, High-Volume Catering Lead

ISS Facility Services UK; Coventry; On-site; GBP 42,000 - 52,000; Full time

Job summary

ISS, at the Home Office College of Policing in Coventry, is seeking an experienced Head Chef to own a busy catering operation delivering high-quality food for delegates, conferences, hospitality events and functions. The role offers a Monday to Friday daytime schedule with no late nights and great work-life balance.

You will lead a kitchen team, develop menus, drive innovation and ensure food safety, compliance and customer satisfaction while managing costs and budgets.

Qualifications

• Previous Head Chef or similar catering leadership role.
• Experience in hospitality or high-volume food production.
• Strong understanding of food safety, hygiene and kitchen compliance.
• Level 3 Food Safety qualification.
• Experience managing teams and kitchen operations.
• Excellent organisational and communication skills.
• A proactive and customer-focused approach.
• Ability to work independently and take ownership of the operation.
• Experience in Business & Industry contract catering is advantageous.

Responsibilities

• Lead and inspire the kitchen team to maintain high engagement and performance.
• Plan menus, manage food ordering and oversee production.
• Deliver meals to the highest quality and service standards.
• Control food costs, waste and kitchen budgets.
• Ensure compliance with food safety, health & safety and policies.
• Build strong relationships with clients and stakeholders.
• Support recruitment, training and development of kitchen staff.
• Drive innovation and continuously improve the catering offer.
• Ensure all kitchen and service areas are maintained to excellent standards.

Skills

Leadership

Team management

Organisational skills

Communication skills

Proactive approach

Education

Level 3 Food Safety

Job description

ISS, at the Home Office College of Policing in Coventry, is seeking an experienced Head Chef to own a busy catering operation delivering high-quality food for delegates, conferences, hospitality events and functions. The role offers a Monday to Friday daytime schedule with no late nights and great work-life balance.

You will lead a kitchen team, develop menus, drive innovation and ensure food safety, compliance and customer satisfaction while managing costs and budgets.