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Professional Personnel Management Ltd; Bilston; On-site; GBP 23,000 - 33,000; Full time

Job summary

Professional Personnel Management Ltd is seeking a resilient Head Chef (Grade K2) to lead catering operations at a Ministry of Justice site in Bilston. The role demands strong leadership and ability to manage high-volume meals within a structured public sector environment.

The position offers a competitive hourly rate of £20.17 (inc. holiday pay) and requires Level 3 NVQ in Professional Cookery/Catering, Level 3 Food Safety & Hygiene, plus proven experience in large-scale kitchens.

Qualifications

• Holds Level 3 NVQ in Professional Cookery/Catering and Level 3 Food Safety & Hygiene.
• Experience as Head Chef or Senior Sous Chef in high-volume environments (institutional/public sector).
• Strong HACCP knowledge and proficiency with industrial kitchen equipment (e.g., combi ovens).

Responsibilities

• Oversee daily food preparation, cooking and high-volume service to strict timelines.
• Supervise, rota, and mentor kitchen staff to maintain a high-performing environment.
• Maintain adherence to Health & Safety, Food Hygiene (HACCP) and site security protocols.
• Manage stock ordering, rotation, waste reduction and budgeting.
• Create nutritious, compliant menus for diverse dietary needs.

Skills

HACCP knowledge

Education

Level 3 NVQ in Professional Cookery/Catering

Level 3 Food Safety & Hygiene

Tools

Combi ovens

Bulk vessels

Job description

Head Chef (Grade K2) - Public Sector Facility

Location:

Bilston (WV14)

Pay Rate:

£20.17 per hour (inc. holiday pay)

Sector:

Catering / Government Facility

We are seeking a resilient and experienced

Head Chef (Grade K2) - Public Sector Facility

to lead catering operations at a

Ministry of Justice site in Bilston

. This role offers a structured working environment, managing the culinary output and high-standard service for a public sector residential facility.

Key Responsibilities:

• Kitchen Management: Oversee daily food preparation, cooking, and high-volume service to strict timelines.
• Team Leadership: Supervise, rota, and mentor kitchen staff to maintain a disciplined, high-performing environment.
• Compliance: Maintain total adherence to Health & Safety, Food Hygiene (HACCP), and site security protocols.
• Inventory Control: Manage stock ordering, rotation, waste reduction, and budgets.
• Menu Planning: Create nutritious, compliant menus catering to various dietary needs.

Requirements:

• Qualifications: Level 3 NVQ (or equivalent) in Professional Cookery/Catering AND Level 3 Food Safety & Hygiene.
• Experience: Proven track record as a Head Chef or Senior Sous Chef in high-volume, high-pressure environments (institutional, public sector, or large-scale hospitality).
• Skills: Strong HACCP knowledge and proficiency with industrial kitchen equipment (combi ovens, bulk vessels).