Head Chef Manchester

Newrest; Wythenshawe; On-site; GBP 42,000 - 64,000; Full time

Job summary

Newrest is seeking an experienced Head Chef to lead our busy airline catering kitchen. You will manage a large team, deliver high-quality meals to strict airline specifications, and drive excellence in production, safety and service.

This role demands strong cost control, forward planning for flight schedules, and collaboration with airline partners to exceed customer expectations. You will inspire creativity, uphold HACCP standards and continuously improve efficiency in a fast-paced environment.

Qualifications

• Experience leading a large kitchen team.
• Track record of high-volume food production.
• Strong leadership and people management skills.
• Knowledge of food safety practices and HACCP.

Responsibilities

• Lead, inspire and develop a large kitchen team.
• Deliver high-quality food production to strict airline specifications.
• Ensure compliance with food safety, HACCP and health & safety standards.
• Manage production planning to meet demanding flight schedules and service levels.
• Control food costs, waste, stock and labour budgets.
• Maintain exceptional standards of quality, presentation and consistency.
• Drive continuous improvement, efficiency and innovation across the kitchen.
• Work closely with operational and airline partners to exceed customer expectations.

Job description

We are looking for an experienced and passionate Head Chef to lead our busy catering kitchen, producing exceptional meals for some of the world’s leading airlines. This is an exciting opportunity to lead a talented team in a fast-paced, high-volume environment where quality, consistency and operational excellence are paramount.

Key Responsibilities

1. Lead, inspire and develop a large kitchen team.
2. Deliver high-quality food production to strict airline specifications.
3. Ensure compliance with food safety, HACCP and health & safety standards.
4. Manage production planning to meet demanding flight schedules and service levels.
5. Control food costs, waste, stock and labour budgets.
6. Maintain exceptional standards of quality, presentation and consistency.
7. Drive continuous improvement, efficiency and innovation across the kitchen.
8. Work closely with operational and airline partners to exceed customer expectations.