Job overview
The Executive Chef Manager plays a critical, customer- and patient-facing leadership role, serving as the frontline manager for all Catering, Retail, and Central Estates & Facilities related operations within their designated area. This is a dynamic operational position that requires both strategic oversight and direct engagement with service delivery.
Operating the catering department as a distinct business unit, the post holder is accountable for ensuring seamless performance across all teams involved in catering, retail, and hospitality services. This includes driving operational excellence, fostering team cohesion, and maintaining high standards of service.
In addition to managerial responsibilities, the role demands a proactive, hands-on approach. The Executive Chef Manager is expected to step into kitchen-based roles when needed, providing direct support to staff and ensuring continuity of service.
The successful candidate will be instrumental in delivering exceptional patient and customer satisfaction across the following key service areas:
• Patient meal services
• Staff restaurant and retail offerings
• Hospitality and event catering
• Retail vending operations
Main duties of the job
The Executive Chef Manager holds comprehensive responsibility for overseeing catering operations, ensuring that all service activities are strategically planned, delegated, and executed efficiently. This includes supervising departmental teams, supporting supervisory staff, and managing the Senior Chef through effective line management. The role involves compiling performance reports and statistical data for senior leadership, while also coordinating rotas to align skilled personnel with operational needs. A key focus is maintaining high standards in food production, presentation, and waste management, while meeting departmental KPIs across finance, HR, procurement, and customer satisfaction.
In addition, the post holder leads initiatives to uphold food service standards, including annual menu reviews that reflect dietary and cultural requirements, with input from dieticians and patient feedback. They champion healthy eating by offering informed choices and ensure professional communication through marketing materials and staff training. The role also includes managing retail offerings and conducting biannual satisfaction surveys to drive service improvements. Quality assurance is maintained through rigorous internal and external audits, adherence to HACCP protocols, and compliance with food safety legislation. The Executive Chef Manager is expected to foster a culture of excellence, sustainability, and customer engagement across all catering services.
Working for our organisation
West London NHS Trust is one of the most diverse healthcare providers in the UK, delivering a range of mental health and physical healthcare and community services. The Trust runs Broadmoor Hospital, one of three high secure hospitals in the country, with an international reputation.
Our high secure services care for patients from South of England and we provide low and medium secure services across eight London boroughs. The Trust also provides mental and physical healthcare in three London boroughs (Ealing, Hounslow and Hammersmith & Fulham). We employ over 5,000 staff, of whom 59% are BME. Our turnover for 2024-25 is over £500m.
The Trust is rated as ‘Good’ overall by the Care Quality Commission. Forensic services are rated as ‘Outstanding’.
The Trust is an established partner and contributor in the development of the evolving North West London Integrated Care System and the Integrated Care Board. The Trust leads the NW London Children and Adolescent Mental Health provider collaborative.
Detailed job description and main responsibilities
The Candidate Pack provides an overview of the key tasks and responsibilities of the role, and the person specification outlines the qualifications, skills, experience and knowledge required. Please view as attached.
The person specification below is not the full person specification, but outlines the criteria against which your application form will be assessed.
Person specification
Qualifications
Essential criteria
1. Attained a GCSE at grade C or above OR a Level 3 qualification (QCF) which include functional skills attainment OR relevant and equivalent work experience attained by work experience AND supplementary courses.
2. A recognised industry degree level qualification relevant to the role. Or a similar level qualification with relevant work experience and supplementary course.
3. A Leadership or Supervisor qualification: Level 3 attainment (QCF). Recognised training qualifications (QCF): Level 3 Food Hygiene Certificate. Level 2 Health and Safety.
Desirable criteria
4. Level 2/3/4 Food Hygiene Certificate Apprenticeship/NVQ qualification (QCF).
5. Training qualification or significant demonstrable experience of the development and implementation of training programmes to large numbers of Facilities staff across
Experience
Essential criteria
6. Experience of managing directly employed staff teams and contractors
7. Knowledge of a range of procedures and practices relating to management and provision of food services, food safety regulations and staff management
8. Significant experience within a specialist or similar work environment and setting
Desirable criteria
9. Detailed knowledge and experience of delivering the National Standards for Healthcare Food and Drink across a range of healthcare environments
10. Working in a secure mental health setting.
11. Significant experience, previous responsibility and evidence of budget management skills, knowledge and experience of PLACE Inspections/ auditing/ ERIC/PAM
Knowledge
Essential criteria
12. Sound working knowledge of HACCP
13. Sound understanding of health & safety and COSHH regulations, manual handling and working at height.
14. Understanding of the NHS environment and/or/public sector a similar environment.
15. Proficient in computer use requiring advanced keyboard skills and ability to use Microsoft Office applications including report writing.
Desirable criteria
16. Understands current food trends and styles of cooking.
17. Detailed knowledge and experience of delivering the National Standards for Healthcare Food and Drink across a range of healthcare environments
Skills
Essential criteria
18. Good interpersonal skills – able to engage and motivate staff.
19. Good time management skills, attention to detail and able to prioritise your workload
20. Able to communicate effectively with patients, colleagues, visitors and external organisations.
21. Flexible team worker.