Hospice Chef Manager — Lead Kitchen & Community Impact

Medirest; Chichester; On-site; GBP 27,000 - 33,000; Full time

Benefits offered by this job

Contributory pension

Training & development

Career progression

Wellbeing program

Supportive environment

Positive community impact

Job summary

Medirest is recruiting a Chef Manager to lead the catering team at St Wilfrid's Hospice, Chichester. You’ll oversee daily kitchen operations, ensuring high-quality meals and strict hygiene, while supporting patient and staff dining experiences.

The role demands hands-on leadership, strong team management, and a passion for seasonal, nutritious food. Flexibility to cover early/late shifts, including weekends, is required.

Qualifications

• Proven experience in kitchen leadership as Head Chef or Chef Manager.
• Strong team management and people development skills.
• Experience working in a fast-paced catering environment.
• Excellent organisational and communication skills.
• Passion for high-quality, seasonal food.
• Proactive, hands-on leadership style; lead by example.
• Flexible to cover early/late shifts, including weekends where required.

Responsibilities

• Lead, motivate and develop a talented kitchen team.
• Plan, prepare and present fresh, nutritious meals.
• Manage catering for day-to-day service and special events.
• Oversee food ordering, stock control and budget management.
• Minimise food waste and drive efficiency across the operation.
• Ensure full compliance with food hygiene, health and safety standards.
• Create effective rotas and support smooth day-to-day operations.
• Promote a culture of teamwork, pride and continuous improvement.

Skills

Team leadership

People development

Organisational skills

Communication skills

Hands-on leadership

Education

NVQ or City & Guilds (desirable)

Job description

Medirest is recruiting a Chef Manager to lead the catering team at St Wilfrid's Hospice, Chichester. You’ll oversee daily kitchen operations, ensuring high-quality meals and strict hygiene, while supporting patient and staff dining experiences.

The role demands hands-on leadership, strong team management, and a passion for seasonal, nutritious food. Flexibility to cover early/late shifts, including weekends, is required.