Term-Time Chef Manager: Lead School Kitchen & Nutrition

Caterlink Ltd; Hastings; On-site; GBP 14 - 18,000; Part time

Benefits offered by this job

Blended learning

Employee discount platform

Wellbeing services

Pension scheme

Job summary

Caterlink Ltd are seeking a Chef Manager to deliver nutritionally balanced, tasty meals for a school site in Hastings during term-time only. The role is 30 hours per week, Monday to Friday, with no weekend shifts, and operates across 38 weeks per year.

You will manage day-to-day kitchen operations, supervise staff, handle inventories and budgets, and ensure compliance with Health & Safety and Food Safety standards while maintaining client satisfaction and high service quality.

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 Ltd are seeking a Chef Manager to deliver nutritionally balanced, tasty meals for a school site in Hastings during term-time only. The role is 30 hours per week, Monday to Friday, with no weekend shifts, and operates across 38 weeks per year.

You will manage day-to-day kitchen operations, supervise staff, handle inventories and budgets, and ensure compliance with Health & Safety and Food Safety standards while maintaining client satisfaction and high service quality.