Relief Chef Manager | Travel Paid, Seasonal Menu Lead

Thomas Franks

Ashtead

On-site

GBP 32,000 - 46,000

Full time

14 days+

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Benefits offered by this job

Travel Expense Paid
Free meals on duty
Volunteers leave
Enhanced maternity/paternity leave
Recommend a friend bonus
Workplace pension
Training and development

Job summary

Thomas Franks is seeking a Relief Chef Manager to support our South M25 region and surrounding areas. You will lead kitchens, create fresh seasonal menus, and ensure brand standards are met while maintaining cost controls.

You will cover holidays and sickness, mobilisations, and provide flexible support to locations that need it. Strong English communication and a passion for great food are essential.

Qualifications

  • Demonstrated interest in food and excellent customer service.
  • Strong client relationship skills and ability to lead a team.
  • Creative, with passion for seasonal menus and fresh ingredients.
  • Organised manager with attention to detail and cost awareness.
  • Experience in contract catering or schools/is preferred.

Responsibilities

  • Cover Head Chef/Chef Manager holidays and sickness.
  • Support mobilisations and relocations across sites.
  • Troubleshoot at locations needing extra support.
  • Produce meals from scratch following brand standards.
  • Create bespoke seasonal menus from regional suppliers.
  • Complete food costings and company bookwork.
  • Ensure food hygiene and allergen controls are followed.

Skills

Food quality
Customer service
Team leadership
Menu development
Attention to detail
Financial understanding

Education

City & Guilds 706/1 & 2 or equivalent
Level 3 Food Hygiene

Job description

Thomas Franks is seeking a Relief Chef Manager to support our South M25 region and surrounding areas. You will lead kitchens, create fresh seasonal menus, and ensure brand standards are met while maintaining cost controls.

You will cover holidays and sickness, mobilisations, and provide flexible support to locations that need it. Strong English communication and a passion for great food are essential.

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