Head Chef – Daytime, Mon‑Fri, Creative Catering Lead

ISS Facility Services UK; Coventry; On-site; GBP 42,000 - 54,000; Full time

Job summary

ISS Facility Services UK is seeking an experienced Head Chef for the Home Office College of Policing in Coventry. You will own a busy catering operation, delivering high-quality meals for delegates, conferences, hospitality events and functions in a Monday-to-Friday daytime schedule.

You will lead kitchen staff, develop menus, control costs and ensure food safety and hygiene standards across all service areas.

Qualifications

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

Responsibilities

• Lead and inspire the kitchen team, ensuring 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 company policies.
• Build relationships with clients and stakeholders.
• Support recruitment, training and development of kitchen staff.
• Drive innovation and continuous improvement of catering.
• Maintain kitchen and service areas to excellent standards.

Skills

Head Chef leadership

High-volume catering

Food safety

Team management

Organisational skills

Communication skills

Independent ownership

Contract catering (BI) advantageous

Education

Level 3 Food Safety

Job description

ISS Facility Services UK is seeking an experienced Head Chef for the Home Office College of Policing in Coventry. You will own a busy catering operation, delivering high-quality meals for delegates, conferences, hospitality events and functions in a Monday-to-Friday daytime schedule.

You will lead kitchen staff, develop menus, control costs and ensure food safety and hygiene standards across all service areas.