Head Chef at Omni RMS, Ryton on Dunsmore, Warwickshire

Head Chef

Contract: Government
Location: Coventry, CV8 3EN
Hours of Work: 40 hours per week
Contract Type: Permanent

Our client, a leading provider of facilities services in the UK, is seeking an experienced Head Chef to join a busy government contract based in Coventry (CV8 3EN).

Job Overview

This is an exciting opportunity for an experienced Head Chef to take ownership of a busy and varied catering operation, delivering high-quality food experiences for delegates, conferences, hospitality events and special functions.

Offering a Monday to Friday daytime schedule with no late nights, the role provides an excellent work-life balance while still allowing plenty of scope for culinary creativity, innovation and variety. Working closely with the Catering Manager and leadership team, you will oversee kitchen operations and ensure consistently high standards across all aspects of food production and service.

Job Description

As Head Chef, you will be responsible for leading the kitchen operation, ensuring exceptional food quality, customer satisfaction, compliance and financial performance. You will manage and develop a dedicated kitchen team while driving innovation and maintaining excellent standards throughout the catering service.

Key Responsibilities

• Lead and inspire the kitchen team, ensuring high levels of engagement and performance.
• Plan menus, manage food ordering and oversee food production.
• Deliver meals to the highest quality and service standards.
• Control food costs, waste and kitchen budgets.
• Ensure compliance with food safety, health and safety and company policies.
• Build strong relationships with clients and stakeholders.
• Support the recruitment, training and development of kitchen staff.
• Drive innovation and continuously improve the catering offer.
• Ensure all kitchen and service areas are maintained to excellent standards.

Person Specification

• Previous experience in a Head Chef or similar catering leadership role.
• Strong experience within hospitality or high-volume food production environments.
• Strong understanding of food safety, hygiene and kitchen compliance requirements.
• Level 3 Food Safety qualification.
• Experience managing teams and kitchen operations.
• Excellent organisational and communication skills.
• Proactive, customer-focused approach.
• Ability to work independently and take ownership of the operation.
• Experience within Business & Industry contract catering would be advantageous.