Head Chef - Lead High-Volume University Catering

Compass Group UK; Oxford; On-site; GBP 41,000 - 50,000; Full time

Benefits offered by this job

Personal development

Life assurance

Pension scheme

Holiday allowance

Healthcare app access

Eye care

Wellbeing programme

Employee assistance

Discount vouchers

Volunteering days

Job summary

Compass Group UK&I at Oxford Brookes University is seeking a Head Chef to lead a high-volume contract catering operation across retail and hospitality outlets, delivering outstanding food quality and service.

You will manage a large kitchen team, drive menu development with the Executive Chef, ensure food safety, stock control, and strong stakeholder engagement with university clients and operational teams.

Qualifications

• Previous contract catering experience is essential.
• Proven experience managing large kitchen teams in a high-volume environment.
• Strong knowledge of food safety, health & safety, stock control, and kitchen operations.
• Experience delivering both retail catering and hospitality services.
• Excellent leadership, organisation, and stakeholder management skills.

Responsibilities

• Manage the day-to-day kitchen operation, ensuring high food quality, presentation, and service standards.
• Work with the Executive Chef on seasonal menus and hospitality delivery.
• Oversee food preparation and service for up to 1,500 covers per day across retail and hospitality outlets.
• Ensure food is fresh, seasonal, and locally sourced where possible.
• Manage stock ordering, stock control, and supplier quality.
• Lead and develop a team of 14, inc 2 x Sous, 4 x CDP, 3x Prep chefs 4 x KPs, 1x storeman
• Deliver daily briefings, training, coaching, and performance management.
• Support recruitment, induction, attendance management, and team development.

Skills

Leadership

Team management

Food safety

Stock control

Stakeholder management

Job description

Compass Group UK&I at Oxford Brookes University is seeking a Head Chef to lead a high-volume contract catering operation across retail and hospitality outlets, delivering outstanding food quality and service.

You will manage a large kitchen team, drive menu development with the Executive Chef, ensure food safety, stock control, and strong stakeholder engagement with university clients and operational teams.