Chef Manager

Holroydhowe; London; On-site; GBP 100,000 - 125,000

Job description

Job Title: Chef Manager - Monday - Friday
Location: West London
Salary: £45,000 per annum

• 28 days holiday, including bank holidays
• 3 volunteering days and 3 days grandparent leave
• 24 weeks’ enhanced maternity leave
• Bespoke training and development opportunities
• Pension and life insurance
• Discounts via the HAPI app (high street shops, holidays, cinema)
• Wellbeing hub and access to an employee assistance programme
• Free meals on shift

We have an exciting opportunity for a Chef Manager to lead the catering team at a prestigious independent school in West London. This role offers the chance to deliver exceptional food and dining experiences, catering for both pupils and staff while overseeing all aspects of the kitchen operation.

As Chef Manager, you will be responsible for menu planning, stock control, compliance, team leadership, and driving food innovation. With a strong focus on fresh, seasonal ingredients and high-quality service, this role is perfect for a hands-on leader passionate about nurturing young minds through great food.

This is a fantastic opportunity to make a real impact in education catering, setting new standards and leading a dedicated team in a dynamic and rewarding environment.

Job Description

As our next Chef Manager, you will be responsible for:

• Delivering exceptional dining experiences for students, staff, and events
• Leading and developing a talented kitchen team
• Creating seasonal, nutritious, and innovative menus
• Managing stock, ordering, and kitchen compliance
• Overseeing hospitality catering, including fine dining and special events

This is a fantastic opportunity for a hands-on leader with a passion for fresh, high-quality food to drive standards, inspire a team, and elevate the dining experience. If you are ready to bring your creativity and leadership to this exciting role, we’d love to hear from you!

Qualifications

• Proven experience as a Chef Manager or Senior Sous Chef in contract catering, hospitality, or high-end education settings
• Strong background in menu planning, team leadership, and delivering exceptional food quality
• A passion for fresh, seasonal ingredients and high standards of food presentation
• Level 3 Food Safety Certificate (or willingness to obtain)
• Excellent team management and leadership skills with a hands-on approach
• Ability to work under pressure while maintaining quality and efficiency
• Strong knowledge of cost control, stock management, and compliance
• Experience in allergen management and dietary requirements compliance
• A relevant Culinary Qualification (e.g., NVQ Level 2/3, City & Guilds, or equivalent) is desirable but not essential