We have an exciting opportunity to become our new Chef Manager at one of our workplace restaurants in Melbourn, SG8.
This is a permanent position working 40 hours a week, Monday to Friday, 7am to 3:30pm. Some flexibility may be required to cater for events.
Do you love creating stunning restaurant food and are looking for work hours that give you a work-life balance like no other sector in the hospitality industry?
Wilson Vale is an established, quality-led contract caterer. We work with amazing clients across the UK who place huge value on great food as a key part of their culture and community. We work in office restaurants, independent schools and at conference venues with the same high-end ethos throughout.
Our culture unites us. We stand for craft, quality, creative freedom, forward thinking and integrity. We never compromise on our commitment to fresh, seasonal produce and the fantastic people that make it all happen!
You’ll be catering for around 60 clients and customers daily, offering modern, healthy and 100% homemade food using fresh produce. You’ll have full autonomy over menu planning and will be encouraged to express your passion and experiment with current food trends.
We’re looking for an enthusiastic and experienced Chef Manager to lead a small team of two, overseeing their development and leading from the front. We place a strong emphasis on client and customer interaction during service and would like to see you build strong relationships with clients and customers. You’ll also manage the kitchen finances and oversee allergen compliance.

SKILLS AND EXPERIENCE:

• Previous experience in a similar, senior or Head Chef role
• LOVE food, and love working in a team.
• Solid understanding of food safety and due diligence, with a minimum of Level 3 Food Hygiene certification
• Positive attitude, approachable, and confident engaging with customers and clients
• Leadership and coaching skills
• Be able to work in a high-pressured environment.
• Strong premium hospitality experience in another venue
• Local knowledge and experience working in the area
• A passion for exceptional service is essential
• Strong understanding of service styles, food trends
• Knowledge of seasonal menu planning and cost control
• Innovation and creativity
• A passion for training and development
• Exceptional presentation skills
• Articulate and very well organised
• Proactive and reliable

• Lead the preparation and cooking of fresh, seasonal, and innovative dishes that reflect global influences and meet the diverse needs of all customers
• Create and deliver high-quality menus using fresh, seasonal ingredients, aligned with Wilson Vale brand standards
• Ensure all food is consistently cooked and presented to an exceptional standard, maintaining taste, quality, and portion control
• Be a responsible, dedicated, and hands-on leader, capable of managing and supporting a small team
• Provide on-the-job training and development to raise kitchen standards and ensure consistency across service
• Foster a positive team culture with clear communication, accountability, and continuous development
• Build strong, professional relationships with clients and customers through visibility, approachability, and responsiveness
• Cater to individual customer needs with warmth and professionalism, delivering a tailored service experience
• Manage food costs effectively to achieve agreed gross profit margins
• Oversee budgeting, ordering, stock control, and stock taking, while minimising waste and ensuring innovation and quality remain uncompromised
• Ensure full compliance with food safety and health & safety regulations at all times
• Maintain accurate and up-to-date due diligence records, including HACCP, temperature logs, and allergen signposting
• Champion best practices in cleanliness, hygiene, allergen management, and kitchen safety, ensuring all relevant protocols are followed and communicated clearly to customers