Term-Time Chef Manager — Lead School Cafeteria

Caterlink; Saltaire; On-site; GBP 16,000 - 23,000; Full time

Benefits offered by this job

Employee discounts

Wellbeing services

Pension scheme

Training & development

Job summary

Caterlink is seeking a Chef Manager for St Anthony’s, Shipley, to lead food service in a term-time, school-based setting. The role is 25 hours per week, Monday to Friday, with weekends free and term-time only across 38 weeks per year.

You will oversee food preparation to Caterlink standards, supervise staff, manage budgets and ensure health and safety compliance while delivering nutritious meals that meet client expectations and safeguarding requirements.

Responsibilities

• To prepare, cook and present food to the standards required by Caterlink and the client
• To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislations and procedures
• To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers and expectations are consistently exceeded
• To be responsible for the day-to-day running of the location and supervising teams including managing inventories, monitoring budgets, and implementing action plans
• To be the main point of contact for our client in your school ensuring that regular adjustments and improvements are both recommended and implemented
• Communicating regularly with your line manager to monitor KPIs and financial targets to ensure these are achieved
• Supporting and training our teams, leading from the front to make sure everyone can excel in their role by ensuring all training is completed and performance is managed

Job description

Caterlink is seeking a Chef Manager for St Anthony’s, Shipley, to lead food service in a term-time, school-based setting. The role is 25 hours per week, Monday to Friday, with weekends free and term-time only across 38 weeks per year.

You will oversee food preparation to Caterlink standards, supervise staff, manage budgets and ensure health and safety compliance while delivering nutritious meals that meet client expectations and safeguarding requirements.