We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to:
Free meals on duty
Contributory pension scheme
Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
Exclusive travel discounts with TUI, Expedia, Booking.Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
Receive cash rewards every time you spend and use them on a wide range of brands
You can share all discounts and offers with your friends and families
Working 5 out of 7 days, weekends and evenings
As Kitchen Manager, you would lead a small team consisting of 1 Sous Chef (Assistant Kitchen Manager) and 5 Catering Assistants. We pride ourselves on fresh, from-scratch cooking.
You will be responsible for the overall management of the boarding house menu, food production planning, food purchasing, and stock controls.
You will contribute to menu development, ensure the cleanliness and general housekeeping of the kitchen, and implement new policies and procedures as required.
Shift Pattern Overview:
~5 days over 7, with shifts alternating between 7:00 AM–3:00 PM and 11:30 AM–7:30 PM.
~ Two days each week will require you to provide all meal services (breakfast, lunch, and supper) when the Sous Chef is off. so, a split shift - 7-2/5:30-7:30 or full day 7am-7:30pm would be required. Typical days off will be Friday and Saturday or Sunday and Monday, with every third weekend off.
Outside of Term Time:
The School is contracted to private lettings and international student programs (e.g., Easter and summer schools), you’ll join a larger catering team. No split shifts are required during these periods.
However, we can accommodate a term time only contract for you should you prefer
Manage house menu, food production planning, and purchasing within budgetary constraints.
- Oversee cleanliness and general housekeeping of all kitchen areas, ensuring compliance with health and safety standards.
- Implement new policies and procedures to enhance operational efficiency.
- Provide up-to-date reports on progress to senior management.
- Communicate effectively with the senior management team and support their leadership.
- Manage stock effectively to minimise waste and maintain budgetary targets.
- Take leadership of the kitchen team, focusing on development and progression.
- Conduct performance reviews and set objectives for team members.
- Ensure operational excellence through effective communication and performance management.
- Train, and develop kitchen staff, ensuring a succession plan is in place.
- Liaise with the House Master and Matron, attending food committee meetings and acting upon feedback.
- Maintain health and safety standards, including adherence to food safety regulations and checks.
- Ensure compliance with company policies regarding uniform and personal protective equipment (PPE).
Business management experience within a kitchen environment.
- Passionate about food and delivering excellence.
- NVQ Level 2 in professional cookery or equivalent (desirable).
- Intermediate food hygiene/Level 2 certification (desirable).
As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses.
We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!