Head School Kitchen Manager | Large-Scale Catering

Sodexo; Hanley; On-site; GBP 21,000 - 23,000; Full time

Benefits offered by this job

Mental health support access

Employee Assistance Programme

Free health and wellbeing app

Sodexo Discounts Scheme

Salary Finance Platform

Sodexo Retirement Plan

Death in Service benefit

Cycle to Work Scheme

Flexible and dynamic work environment

Competitive compensation

Full training and protective uniform

Job summary

Sodexo is seeking a kitchen supervisor in the UK to lead a school dining operation, mentor the kitchen team, and ensure high food safety and service standards across a busy site.

The role involves managing labour, food, and stock costs, and developing menus while maintaining consistent quality for students and staff. Large-scale cooking experience and at least 1 year hands-on cooking with health & safety training are required.

Qualifications

• NVQ Level 2 or equivalent required.
• Level 2 Food safety certification required.
• Minimum 1 year hands-on cooking experience with training on Food Hygiene and Health & Safety.
• Experience in large-scale cooking for institutions.

Responsibilities

• Develop, mentor, conduct training, and inspire the kitchen team.
• Control the complete catering operation, including labour, food, and stock expenses.
• Manage and optimise all costs under your control.
• Ensure uniformity in the food and service standards for staff, visitors and students.
• Manage creation and development of menus.
• Conduct routine audits to ensure standards are followed.
• Adhere to health and safety procedures and food hygiene training.
• Lead by example and perform under pressure in a busy kitchen.

Skills

Staff supervision

Training delivery

Food hygiene

Health & safety

Education

NVQ Level 2

Level 2 Food safety Certificate

Job description

Sodexo is seeking a kitchen supervisor in the UK to lead a school dining operation, mentor the kitchen team, and ensure high food safety and service standards across a busy site.

The role involves managing labour, food, and stock costs, and developing menus while maintaining consistent quality for students and staff. Large-scale cooking experience and at least 1 year hands-on cooking with health & safety training are required.