Relief Chef Manager — Lead Kitchens Across UK

SmartRecruiters, Inc.; Derby; On-site; GBP 34,000 - 42,000; Full time

Benefits offered by this job

Birthday day off

Michelin-star chef masterclasses

Development courses Levels 2-7

Freedom Friday - paid day off

Free lunch on shift

Discounts & cashback

Job summary

BM Caterers is seeking an experienced Relief Chef Manager to support multiple sites across the UK. The role involves leading kitchen and service teams, delivering high standards of food, and maintaining a positive team culture with energy and consistency.

You’ll be responsible for seasonal menu creation, stock control and cost management, ensuring food safety, allergen, COSHH and HACCP compliance, and developing staff across locations. Driving is essential and 40 hours a week.

Qualifications

• Experience as a Chef Manager or Head Chef with strong leadership.
• City & Guilds 706 1/2 or NVQ and Food Safety Level 3.
• Knowledge of Food Safety Management System requirements and COSHH

Responsibilities

• Provide chef and management cover across BM Caterers sites.
• Lead kitchen and service teams to deliver high standards.
• Prepare and present seasonal, well-presented food.
• Support menus, stock control and cost management.
• Build strong relationships with clients, customers and site teams.
• Maintain food safety, allergen, health and safety, COSHH and HACCP standards.
• Support team communication, training and development.
• Bring BM culture and standards to life at every site.

Skills

Chef leadership

Cooking skills

Communication

Organizational skills

Flexibility

Driving

Education

City & Guilds 706 1/2 or NVQ

Food Safety Level 3

Job description

BM Caterers is seeking an experienced Relief Chef Manager to support multiple sites across the UK. The role involves leading kitchen and service teams, delivering high standards of food, and maintaining a positive team culture with energy and consistency.

You’ll be responsible for seasonal menu creation, stock control and cost management, ensuring food safety, allergen, COSHH and HACCP compliance, and developing staff across locations. Driving is essential and 40 hours a week.