Term-Time School Chef Manager: Lead Kitchen & Nutrition

Caterlink; Lancashire; On-site; GBP 14,000 - 17,000; Part time

Benefits offered by this job

Employee discount platform

Wellbeing services

Pension scheme

Training & development

Job summary

Caterlink is seeking a Chef Manager for St Kentigerns Primary School in Blackpool to deliver nutritionally balanced and tasty meals for pupils. This term-time role operates 30 hours per week, Monday to Friday, 40 weeks per year, at £13.05 per hour, with no weekends.

The position involves leading the kitchen, supervising staff, managing inventories and budgets, and ensuring compliance with health and safety standards while maintaining high-quality service.

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 Kentigerns Primary School in Blackpool to deliver nutritionally balanced and tasty meals for pupils. This term-time role operates 30 hours per week, Monday to Friday, 40 weeks per year, at £13.05 per hour, with no weekends.

The position involves leading the kitchen, supervising staff, managing inventories and budgets, and ensuring compliance with health and safety standards while maintaining high-quality service.