School Kitchen Manager: Lead Fresh, Seasonal Meals

Impact Food Group; Epsom; Hybrid; GBP 19,000 - 23,000; Full time

Benefits offered by this job

Daytime hours

No evenings or weekends

All school holidays off

Free meal on shift

Uniform provided

Training opportunities

Career progression

Staff discount scheme

Job summary

Impact Food Group (IFG) is seeking a Cook Manager for Auriol Junior School to lead a friendly kitchen team and deliver fresh, seasonal meals to students. Working Monday to Friday, 7:30am-2:30pm (32.5 hours a week) during 39 weeks a year, with term-time plus inset days; paid £20,962.50 per annum.

The role focuses on hands-on leadership, menu planning, stock control, and ensuring food hygiene standards. IFG offers daytime hours, holiday breaks, meals on shift, uniform, and opportunities for

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

• Managing the day-to-day running of the kitchen.
• Leading, motivating, and developing your catering team.
• Preparing and serving fresh, seasonal meals for the school.
• Planning menus, managing stock, and ensuring compliance with food hygiene and safety standards.
• Liaising directly with onsite clients and stakeholders.
• Ensuring service runs smoothly and efficiently.

Skills

Kitchen management

Team leadership

Food preparation

Food hygiene

Communication

Organisational skills

Job description

Impact Food Group (IFG) is seeking a Cook Manager for Auriol Junior School to lead a friendly kitchen team and deliver fresh, seasonal meals to students. Working Monday to Friday, 7:30am-2:30pm (32.5 hours a week) during 39 weeks a year, with term-time plus inset days; paid £20,962.50 per annum.

The role focuses on hands-on leadership, menu planning, stock control, and ensuring food hygiene standards. IFG offers daytime hours, holiday breaks, meals on shift, uniform, and opportunities for