Chef Manager
Location: Ipswich, Suffolk
Contract: Full Time – (5 days out of 7)
Salary: Up to £54,000 per annum doe
Free On-Site Parking Available
Benefits
* Wider Wallet Scheme (discounts at major retailers, restaurants, gyms, and more)
* Free meals on duty
* Free on-site parking
* Volunteers leave – up to one day per year
* Enhanced maternity, paternity, and adoptive leave
* Cycle to work scheme
* Recommend a friend bonus
* Unrivalled individual training and development
* Well-established apprenticeship programme
* Team & company social events
* Employee assistance programme
* Workplace pension
We are seeking an experienced and passionate Chef Manager to lead the catering operation at a prestigious day and boarding co-educational school in Ipswich, catering for approximately 500 pupils and staff daily.
This is a dynamic, 7-day operation delivering breakfast, lunch, supper, and both internal and external hospitality services. As Chef Manager working closely with the Catering Team Management, you will play a pivotal role in delivering exceptional food standards and operational excellence.
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Chef Manager Duties
* Lead, inspire, and manage the kitchen team to deliver high-quality food across all services
* Oversee daily catering operations including breakfast, lunch, supper, and hospitality events
* Ensure food quality, presentation, and service standards consistently exceed expectations
* Plan and develop innovative, nutritious, and seasonal menus
* Manage food purchasing, stock control, and supplier relationships
* Maintain strict compliance with food safety, hygiene, and health & safety regulations
* Control labour and food costs in line with agreed budgets
* Monitor financial performance and manage the site's catering budget effectively
* Support and develop team members through training and mentoring
* Work collaboratively with senior leadership
* Drive continuous improvement across food offer and operational efficiency
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Requirements & Background
* Proven experience as a Head Chef or Chef Manager in a similar high-volume environment
* Strong financial acumen with experience managing budgets and food cost controls
* Experience within education, contract catering, hospitality, or similar multi-service operations preferred
* Excellent leadership and team development skills
* Strong knowledge of food safety legislation and HACCP
* Passion for fresh food, nutrition, and menu innovation
* Ability to work flexibly across a 7-day operation (5 days out of 7)
* Relevant professional cookery qualifications (NVQ Level 3 or equivalent desirable)
* Strong organisational and communication skills
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