Head Chef – High-Volume Breakfast & Lunch

Compass Group UK & Ireland; Taunton; On-site; GBP 30,000 - 40,000; Full time

Benefits offered by this job

Free meals

Onsite free car parking

Subsidised gym membership

Discounted Event tickets

Electric vehicle charging points

Contributory pension scheme

Career Pathways and MyLearning

Digital GP access

Exclusive travel discounts

Cinema discounts

Job summary

Compass Group UK & Ireland is seeking an experienced Head Chef to lead the catering operation at the UK Hydrographic Office in Taunton. The role runs 7:00am–3:30pm, Monday to Friday, delivering fresh breakfast and lunch for up to 200 customers daily with a strong focus on quality and customer service.

You will manage a small kitchen team, drive menu development, control costs and ensure food safety and health & safety compliance in a fast-paced environment.

Qualifications

• Proven experience as Head Chef or senior Sous Chef ready to lead.
• Experience in contract catering or similar environments.
• Strong leadership and team development.
• Knowledge of food safety legislation and HACCP.

Responsibilities

• Lead day-to-day kitchen operations and ensure high standards.
• Deliver breakfast and lunch for up to 200 customers daily.
• Manage and develop kitchen staff and foster a positive culture.
• Plan, prepare and present food to company and client standards.
• Control stock, costs and supplier relationships.
• Maintain compliance with health and safety regulations.
• Maintain an audit-ready kitchen environment.
• Support menu development and seasonal offerings.
• Represent the client professionally on site.

Skills

Leadership

Food safety

Budgeting

Organisational skills

People management

Customer service

Education

City & Guilds 706/1 & 706/2, NVQ Level 2/3 Professional Cookery

Job description

Compass Group UK & Ireland is seeking an experienced Head Chef to lead the catering operation at the UK Hydrographic Office in Taunton. The role runs 7:00am–3:30pm, Monday to Friday, delivering fresh breakfast and lunch for up to 200 customers daily with a strong focus on quality and customer service.

You will manage a small kitchen team, drive menu development, control costs and ensure food safety and health & safety compliance in a fast-paced environment.