Summary
About The Company
Miquill is a specialist school catering business born in 2009 out of a passion for great tasting food. We're all about providing fresh, delicious and exciting food that brings a healthy dose of fun to the school day.
Our small, independent, Midlands-based company has a family feel and focuses on building strong relationships with our teams and clients. This means that our employees, their well-being and the opportunities for development and growth within our business are extremely important to us. We reward our teams and recognise their hard work to make sure they feel happy and valued in their role with Miquill.
As a Culinary Director, you will be responsible for overseeing all culinary aspects of the catering services.
The Role:
Miquill Catering is seeking a visionary and commercially astute Culinary Director to lead the evolution of our food proposition across our primary and secondary school portfolio. This is a senior leadership role responsible for shaping the future of school dining, creating nutritious, exciting, and sustainable food offers that resonate with children and young adults.
The Culinary Director will be the driving force behind culinary innovation, responsible for revitalising our menus, enhancing operational efficiency, and achieving key financial targets. You will be instrumental in increasing gross profit margins through strategic cost control, waste reduction, and maximising our procurement potential, all while championing the highest standards of food quality and safety
What we offer:
* A competitive salary and performance-based bonus structure.
* Company car or car allowance.
* Generous pension scheme and private healthcare.
* Opportunities for continuous professional development.
* The chance to make a real and positive impact on the health and well-being of thousands of children.
Main Responsibilities
A. Culinary Strategy & Menu Innovation:
Renewing the Food Offer: Design, develop, and implement a new, compelling food strategy for both primary and secondary school contracts, ensuring distinct offers that are age-appropriate, nutritionally compliant, and aligned with modern food trends.
Innovation: Act as the culinary thought leader for the business, researching and integrating new concepts, cooking techniques, and presentation styles to keep our offer fresh, competitive, and exciting for students.
Nutritional Compliance: Ensure all menus strictly adhere to and exceed the School Food Standards, while expertly catering for all dietary, allergen, and cultural requirements.
Student Engagement: Develop and implement mechanisms for gathering student feedback (e.g., tasting sessions, surveys, student councils) to inform menu development and drive pupil satisfaction.
Sustainability: Champion a sustainable food ethos, focusing on seasonal, British produce where possible, and develop strategies to minimise our environmental impact.
B. Financial & Commercial Management:
Increase Margins: Take full accountability for the food Gross Profit (GP) margin. Develop and implement clear strategies to achieve and exceed budget targets across all contracts.
Cost Control: Analyse food costs, labour, and wastage data to identify areas for improvement. Implement robust cost control measures without compromising on quality or compliance.
Procurement Maximisation: Work in close partnership with the procurement team to rationalise supply chains, negotiate favourable terms with suppliers, and maximise purchasing power. Ensure supplier quality and service level agreements are consistently met.
Pricing Strategy: Develop and maintain a clear, competitive, and profitable pricing structure for all food and beverage items.
Budget Management: Oversee the culinary budget, providing accurate forecasting and regular performance reporting to the senior leadership team.
C. Operational Excellence & Team Leadership:
Standardisation: Develop standardised recipes, production methods, and presentation guides to ensure consistency and quality across all school kitchens.
Training & Development: Lead, mentor, and inspire our team of chefs and catering managers. Design and deliver a comprehensive culinary training programme to upskill our kitchen teams and foster a culture of excellence.
Health & Safety: Uphold the highest standards of food safety, ensuring full compliance with HACCP, Allergen legislation, and all other relevant regulations.
Mobilisation: Lead the culinary aspect of new contract mobilisations, ensuring a smooth and successful launch of our food services.
Essential Skills and Qualifications
Proven Experience: Demonstrable experience in a senior, multi-site culinary leadership role (e.g., Head of Food, Group Executive Chef, Culinary Director), preferably within contract catering or the education sector.
Commercial Acumen: A strong track record of P&L management, budget control, and successfully driving GP margin growth in a large-scale food operation.
Client-Facing & Sales Skills: Proven experience in the preparation and delivery of high-impact sales presentations, including food tastings and tender presentations to prospective clients.
Menu Development Expertise: A creative and strategic approach to menu development, with a portfolio showcasing successful and innovative food concepts.
Procurement & Supply Chain Knowledge: In-depth experience in managing supplier relationships, contract negotiation, and optimising supply chains for both quality and cost-effectiveness.
Leadership Skills: Exceptional leadership, coaching, and communication skills with the ability to inspire and motivate teams at all levels.
Regulatory Knowledge: Comprehensive understanding of UK School Food Standards, HACCP, and allergen legislation.
Personal Attributes: A passionate foodie, highly organised, results-driven, and comfortable working in a fast-paced environment.
Other: Full UK Driving Licence and willingness to travel extensively to school sites.