School Chef Lead — High-Volume, Healthy Menus

CATS Global Schools; Northampton; On-site; GBP 24,000 - 34,000; Full time

Benefits offered by this job

Cycle to work Scheme

Tech Scheme

Car Scheme

Free flu vaccine through Healthshield

Free eye tests

Financial wellbeing support via WageSt

Employee Assistance Programme

Group income protection

GP24: GP Access for all

Health Cash Plan

Death in Service

Long service awards

Employee referral scheme

Enhanced Maternity and Paternity pay

Job summary

Bosworth Independent School is seeking a Chef to run the day-to-day catering operations for students, staff and visitors. The role covers a 40-hour week on a rotating shift, including every other weekend, from 09:30 to 19:30. You will report to the Catering Manager as part of the Operations Team.

Responsibilities include producing meals at high volume, ensuring a varied and balanced diet, and maintaining HACCP, COSHH, Level 2 Hygiene and SFBB procedures to uphold a 5* Environmental Health rating.

Qualifications

• Proven ability to cook meals at high volume for students and staff.
• Strong knowledge of food safety, HACCP, COSHH, Level 2 Hygiene, SFBB.
• Experience in leading catering staff and managing rotating shift patterns.

Responsibilities

• Provide and produce meals at high volume while maintaining quality and value.
• Ensure meals meet government nutrition and policy requirements for schools.
• Oversee safety, hygiene, and SFBB documentation; report incidents.
• Manage catering staff during evening and weekend shifts.
• Develop new menus and coordinate with Head of Operations.

Skills

High volume cooking

Food hygiene knowledge

COSHH knowledge

Team management

Menu development

Education

Relevant culinary qualification

Tools

Kitchen equipment management

Job description

Bosworth Independent School is seeking a Chef to run the day-to-day catering operations for students, staff and visitors. The role covers a 40-hour week on a rotating shift, including every other weekend, from 09:30 to 19:30. You will report to the Catering Manager as part of the Operations Team.

Responsibilities include producing meals at high volume, ensuring a varied and balanced diet, and maintaining HACCP, COSHH, Level 2 Hygiene and SFBB procedures to uphold a 5* Environmental Health rating.