Overview
We are seeking an experienced and motivated Group Chef Manager to support the leadership and operational delivery of a dynamic multi‑site catering and hospitality service. This is a hands‑on management role requiring strong culinary leadership, operational flexibility, and the ability to support both commercial and educational catering environments. The successful candidate will play a key role in menu development, food quality, hospitality delivery, compliance, and team management whilst supporting the wider strategic objectives of the catering department.
Key Responsibilities
* Lead the planning, development, and implementation of innovative, cost‑effective menus across multiple catering outlets and hospitality services.
* Produce accurate menu costings and support the department in achieving financial targets including gross profit margins and budget controls.
* Support operational delivery across sites, including providing hands‑on kitchen and service cover during staff absence, vacancies, or peak periods.
* Lead and coordinate hospitality and event catering, ensuring high standards of food quality, presentation, and customer service.
* Maintain and monitor food safety standards, HACCP compliance, allergen management, and departmental Food Safety Management Systems (FSMS).
* Support the completion of audits, service reviews, cleaning standards, and compliance documentation across all catering areas.
* Assist with staff development, training, and performance management processes including PDR planning and objective setting.
* Deputise for the Group Catering Manager where required, supporting operational decision making and leadership across the department.
* Monitor food quality, consistency, portion control, stock management, and waste reduction initiatives.
* Support supplier relationships, ordering processes, and product development opportunities.
* Work collaboratively with curriculum, commercial, and operational teams to support learner experience and commercial growth.
* Drive continuous improvement across catering operations, hospitality standards, and customer satisfaction.
About You
* Proven experience in a senior chef or catering management role within hospitality, education, commercial catering, or a similar fast‑paced environment.
* Strong culinary skills with experience in menu writing, food costing, and service delivery.
* Excellent understanding of food safety legislation, allergen management, and HACCP principles and excellent standards of cleaning.
* The ability to lead teams positively, being approachable, whilst remaining hands‑on and operationally focused.
* Strong organisational and communication skills with the ability to manage multiple sites and priorities.
* Experience supporting hospitality functions, events, and formal catering delivery. Front of house experience or understanding is desirable.
* IT confidence is essential for using Microsoft Office and catering management systems. Experience in use of AI is welcome and encouraged.
* A flexible and proactive approach with the ability to adapt to operational demands.
What We Offer
* A varied and rewarding leadership role within a supportive and developing catering service.
* Opportunity to influence menu innovation, operational standards, and service development.
* Training and professional development opportunities.
* Generous annual leave entitlement and pension scheme, flexible work schedule Monday to Friday with bank holidays off, not taken from your leave entitlement.
* Access to staff wellbeing and employee benefits.
* A collaborative environment focused on quality, learner experience, and continuous improvement.
Employee Benefits
* Employee Assistance Programme.
* Pension – 16.2% college contribution.
* Free breakfast at most campuses (term time).
* Free parking subject to obtaining a parking permit.
* Various other benefits are available, such as subsidised eye tests, contribution to flu injections, cycle to work schemes, RAC discounts and more.
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