School Kitchen Manager: Lead, Grow & Innovate (Mon-Fri)

Grow and Thrive Limited; Wantage; On-site; GBP 20,000 - 28,000; Full time

Benefits offered by this job

Apprenticeships

Training courses

Job summary

Miquill is seeking a Chef Manager to take complete financial and operational responsibility for our school's catering facility in Wantage. You will lead from the front, deliver exceptional, creative food, and ensure every mealtime is enjoyable while meeting our high standards.

You will balance cost control with menu development, mentor a team, and drive profitability through effective leadership and compliance with H&S, hygiene and allergens rules.

Qualifications

• Natural, positive manager with experience leading a team in a commercial catering setting.
• Robust financial understanding of gross profit, cost control, and achieving sales targets.
• Strong knowledge of Health & Safety practices and compliance within a professional kitchen.

Responsibilities

• Operational leadership to inspire, manage and motivate the team to deliver a fantastic dining experience.
• Lead preparation of delicious, nutritious meals and drive menu development and innovation.
• Coach and train staff to build a high-performing, resilient unit.
• Control costs across stock, food and labour to maintain profitability and efficiency.
• Drive sales through monthly promotions and added-value events.
• Build positive relationships with clients and customers as the friendly, expert face of the company.
• Ensure 100% compliance with H&S, hygiene and allergen regulations through regular audits.

Skills

Leadership

Financial acumen

Health & safety knowledge

Menu development

Education

OND or HND Qualification, or equivalent management certification

Job description

Miquill is seeking a Chef Manager to take complete financial and operational responsibility for our school's catering facility in Wantage. You will lead from the front, deliver exceptional, creative food, and ensure every mealtime is enjoyable while meeting our high standards.

You will balance cost control with menu development, mentor a team, and drive profitability through effective leadership and compliance with H&S, hygiene and allergens rules.