Chef Manager

Chef Manager

Location: Milton Keynes, MK19 7BH
Hours of Work: 40 hours per week - Monday - Friday
Contract Type: Permanent

Our client, a leading provider of facilities services in the UK, is seeking a Chef Manager to lead a busy Restaurant and Deli Bar operation, delivering a high-quality breakfast and lunch offer from Monday to Friday.

Job Overview

This is a hands-on Chef Manager role with full responsibility for the organisation, control and day-to-day delivery of a catering operation within a government contract environment. The position combines operational leadership with active involvement in food preparation, ensuring consistently high standards of food quality, service and presentation.

The role also has a strong strategic focus, requiring the Chef Manager to plan for growth, drive profitability and develop the catering offer in line with current high street and food service trends. Building effective client relationships and ensuring full compliance with company, client and statutory requirements is central to the position.

Key Responsibilities

• Organise and control all aspects of the catering operation, with strategic planning to drive growth and profitability
• Supervise and control meal production in line with budgets, client requirements, company policies and statutory regulations
• Plan, coordinate and order all food requirements using nominated suppliers
• Ensure food is produced to the highest quality and service standards, using current cooking techniques and new commodities
• Develop and progress the business in line with high street trends and new initiatives
• Actively seek new business opportunities and present innovative ideas and initiatives to the client
• Ensure prompt service of meals in line with company standards and client expectations
• Maintain contract profitability and ensure meals and services meet agreed cost standards

Person Specification

• Previous experience in a similar Chef Manager or senior catering role
• Strong background in hospitality food production
• Ability to work unsupervised and take full ownership of the catering operation
• Level 3 Food Safety qualification
• Clean, well-presented and professional approach
• Pleasant, engaging and effective team member
• Strong organisational and leadership skills
• Demonstrated minimal absence in work history