Perth School Chef Manager - Dining & Budget Lead

Thomas Franks Ltd; Perth; On-site; GBP 31,000 - 41,000; Full time

Benefits offered by this job

Free meals on duty

Wider wallet discounts

Cycle to work scheme

Employee assistance programme

Workplace pension

Excellent career progression

Job summary

Thomas Franks Ltd is seeking a Chef Manager at our Perth, Scotland location. This term-time role involves leading the catering team, managing the day-to-day operations and budget, and delivering high standards of food and service for staff and members.

You will work closely with the operations manager to ensure hospitality is delivered to a high standard and the food offer remains market-competitive. The role requires a hands-on approach and strong leadership across the catering team.

Qualifications

• Proven experience delivering excellent food standards.
• Hands-on Catering Manager leading a dining team.
• Ability to manage day-to-day catering operations and budgets.
• Excellent communication with clients and staff.
• Strong English reading and writing skills.
• Recognised cooking qualification (City & Guilds 706/1 & 2 or equivalent).
• Ability to work flexibly to business needs.
• Safeguarding, Health & Safety knowledge.

Responsibilities

• Lead day-to-day production and service for member and staff dining facilities.
• Deliver budgets and annual company budget.
• Develop dining and hospitality facilities across site.
• Prepare and report monthly/annual P&L statements.
• Ensure compliance with food safety and company policies.

Skills

Catering management

Budget management

Team leadership

Food quality standards

Customer service

Communication

Staff training

English proficiency

Education

City & Guilds 706/1 & 2 or Equivalent

Job description

Thomas Franks Ltd is seeking a Chef Manager at our Perth, Scotland location. This term-time role involves leading the catering team, managing the day-to-day operations and budget, and delivering high standards of food and service for staff and members.

You will work closely with the operations manager to ensure hospitality is delivered to a high standard and the food offer remains market-competitive. The role requires a hands-on approach and strong leadership across the catering team.