Head Chef Manager – Lead Kitchen & Patient Meals

Compass Group UK; Bosham; On-site; GBP 27,000 - 33,000; Full time

Job summary

Compass Group UK is seeking a hands-on Chef Manager to lead the catering team at St Wilfrid's Hospice, Chichester. In this role you will oversee daily kitchen operations, deliver fresh, high-quality meals for patients, visitors and colleagues, and uphold exceptional standards of food safety and service.

You will mentor and develop the kitchen team, plan menus, control stock and budgets, and ensure smooth day-to-day operations with early and late shifts (including weekends when required).

Qualifications

• Head Chef/Chef Manager or similar leadership experience.
• Strong team management and people development skills.
• Experience in fast-paced catering environments.
• Excellent organisational and communication skills.
• Passion for high-quality, seasonal food.
• Proactive, hands-on leadership with ability to lead by example.
• Flexibility for early/late shifts, weekends when required.

Responsibilities

• Lead, motivate and develop the kitchen team.
• Plan, prepare and present fresh meals.
• Manage day-to-day catering operations and events.
• Oversee food ordering, stock control and budgeting.
• Minimise waste and drive operational efficiency.
• Ensure compliance with food hygiene and health & safety standards.
• Create rotas and support smooth daily operations.
• Promote teamwork and continuous improvement.

Skills

Team management

People development

Catering in fast-paced environment

Organisational skills

Communication skills

Food safety standards

Seasonal menu planning

Proactive leadership

Education

NVQ or City & Guilds in catering (desirable)

Job description

Compass Group UK is seeking a hands-on Chef Manager to lead the catering team at St Wilfrid's Hospice, Chichester. In this role you will oversee daily kitchen operations, deliver fresh, high-quality meals for patients, visitors and colleagues, and uphold exceptional standards of food safety and service.

You will mentor and develop the kitchen team, plan menus, control stock and budgets, and ensure smooth day-to-day operations with early and late shifts (including weekends when required).