Overview In this Chef Manager role, you will oversee daily food production, ordering, and service at a client site. You will work closely with the Regional Manager to exceed client requirements while driving operational performance. You'll shape menus, maintain high safety standards, and lead a catering team to deliver exceptional service. This is a hands-on leadership position with influence on menu innovation, cost control, and client satisfaction.
Responsibilities- Produce food and introduce new menu options
- Ensure daily menus are balanced and meet customer requirements
- Collaborate with Regional Manager to exceed client expectations
- Meet clients flexibly and build relationships
- Take full financial accountability for catering operations (sales, GP, labour, overheads)
- Achieve budgeted gross margin through costing and menu planning
- Maintain highest Health and Safety and HACCP standards
- Manage and develop the catering team
Key requirements- Previous experience in a similar food service environment
- Innovative approach to menu design with attention to detail
- Third level qualification (HACCP/Culinary Arts/Professional Cookery)
- Experience managing a catering team
- Strong interpersonal skills
- Flexibility and ability to innovate
- Commercial acumen, strong organisational and problem-solving abilities
- strong interpersonal skills
- flexibility
- problem-solving
- HACCP
- Culinary Arts
- Professional Cookery
