Relief Chef Manager: Creative Menu Lead Evenings/Weekends

Baxterstorey; Salford; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

28 Days holiday

Birthday off

Pension and life insurance

Perkbox discounts

Wellbeing hub

Cycle to work

Free meals on shift

Apprenticeships opportunities

Training and development opportunities

Job summary

BaxterStorey in Salford is seeking a Relief Chef Manager to oversee front and back of house, including vending and hospitality across the North West and Stafford. Evening and weekend availability required.

You will lead menu planning, supervise kitchen and FOH teams, manage costs, and ensure food safety while delivering high-quality dishes and exceptional customer service. The role offers development opportunities within our hospitality-focused company.

Qualifications

• Proven experience as a Chef Manager.
• Financially astute as this is a fixed cost site; able to create menus, run costings and trading.
• Ideally recent background within the contract catering sector.
• Excellent culinary skills and leadership abilities.
• Ability to manage a fast-paced environment.
• Knowledge of food safety and health & safety regulations.

Responsibilities

• Menu planning and execution with menu development and portion control.
• Recruit, train, and supervise all kitchen and front of house staff; provide feedback.
• Monitor stock levels and manage costs.
• Interact with customers to understand catering needs and gather feedback.
• Ensure health and safety compliance in the kitchen.
• Develop and manage kitchen budgets and pursue cost savings.
• Stay updated on culinary trends and innovate menus.
• Maintain inventory records and regulatory compliance.

Skills

Chef Manager

Leadership

Cost management

Food safety

Menu planning

Job description

BaxterStorey in Salford is seeking a Relief Chef Manager to oversee front and back of house, including vending and hospitality across the North West and Stafford. Evening and weekend availability required.

You will lead menu planning, supervise kitchen and FOH teams, manage costs, and ensure food safety while delivering high-quality dishes and exceptional customer service. The role offers development opportunities within our hospitality-focused company.