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Professional Personnel Management Ltd; Walsall; On-site; GBP 23,000 - 32,000; Full time

Job summary

Professional Personnel Management Ltd in Aldridge, Walsall, is seeking a resilient Head Chef (Grade K2) to lead catering operations at a public sector residential facility. You will manage daily cooking, service in line with strict timelines, and oversee a disciplined kitchen team.

The ideal candidate holds Level 3 NVQ in Professional Cookery/Catering and Level 3 Food Safety & Hygiene, with a proven track record as Head Chef or Senior Sous Chef in high-volume environments.

Qualifications

• Level 3 NVQ in Professional Cookery/Catering
• Level 3 Food Safety & Hygiene
• Experience as Head Chef or Senior Sous Chef in high-volume environments
• Strong HACCP knowledge and proficiency with industrial kitchen equipment

Responsibilities

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

Skills

HACCP knowledge

Team leadership

Industrial kitchen equipment

Education

Level 3 NVQ in Professional Cookery/Catering

Level 3 Food Safety & Hygiene

Job description

Head Chef (Grade K2) - Public Sector Facility

Location: Aldridge, Walsall (WS9)

Pay Rate: £20.17 per hour (inc. holiday pay)

Sector: Catering / Government Facility

We are seeking a resilient and experienced Head Chef (Grade K2) to lead catering operations at a Ministry of Justice site in Aldridge, Walsall. 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 meal 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.