School Kitchen Lead — Fresh Meals, Daytime Hours

Impact Food Group; Coulsdon; On-site; GBP 28,000 - 38,000; Full time

Benefits offered by this job

Free meal on shift

Provided uniform

Training and development opportunities

Career progression pathways

Staff discount scheme across 850+retai

Monthly team incentives

Job summary

Impact Food Group is seeking a Cook Manager to lead a friendly kitchen team delivering fresh, seasonal meals to students each day. This hands-on management role oversees the kitchen, supports the team, and ensures smooth service in a school setting.

Responsibilities include managing daily kitchen operations, planning menus, stock control, and maintaining high food hygiene standards, while liaising with onsite clients and stakeholders to deliver quality meals.

Qualifications

• Previous experience managing a kitchen, ideally in schools or high-volume catering environments.
• Skilled in preparing fresh, seasonal food.
• Strong people management and team leadership skills.
• Good organisational and communication skills.
• A proactive, hands-on approach with pride in maintaining high standards.
• Good understanding of food hygiene and safety regulations.

Responsibilities

• Manage day-to-day running of the kitchen.
• Lead, motivate, and develop the catering team.
• Prepare and serve fresh, seasonal meals for the school.
• Plan menus, manage stock, and ensure hygiene and safety standards.
• Liaise with onsite clients and stakeholders.
• Ensure service runs smoothly and efficiently.

Skills

People management

Kitchen operations

Menu planning

Stock management

Food hygiene

Communication

Leadership

Team development

Education

NVQ/CQ Catering certificate

Job description

Impact Food Group is seeking a Cook Manager to lead a friendly kitchen team delivering fresh, seasonal meals to students each day. This hands-on management role oversees the kitchen, supports the team, and ensures smooth service in a school setting.

Responsibilities include managing daily kitchen operations, planning menus, stock control, and maintaining high food hygiene standards, while liaising with onsite clients and stakeholders to deliver quality meals.