Caterlink - Chef Manager at BaxterStorey Ireland Ltd

Birmingham, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

29 Sep, 26

Salary

35000.0

Posted On

01 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Contract Catering, Food Preparation, Health and Safety Compliance, Food Safety, Budget Monitoring, Inventory Management, Team Leadership, Staff Training, KPI Monitoring, Client Relationship Management, Menu Presentation

Industry

Food and Beverage Services

Description

Company Description Caterlink is the education sector catering specialist. For over 20 years, the Company has delivered fresh food solutions to pupils and staff at Primary Schools, Secondary Schools and Colleges across the UK. The company caters more than 1,000,000 meals a week. Our “Fresh Food Policy” is the foundation of our success and growth in the market coupled with a desire to truly deliver on the promises we make to our clients and support our site-based teams. Job Description We are hiring for a Chef Manager at a Thriving College in the Birmingham Area, who wants to ensure our future generations are provided with nutritionally balanced and tasty food. The role: £30,000 - £35000 per annum 37.5 hours per week working Monday – Friday Term Time Only Contract - Working 40 Weeks Per Year Your key responsibilities will include: To prepare, cook and present food to the standards required by Caterlink and the client To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislations and procedures To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers and expectations are consistently exceeded To be responsible for the day-to-day running of the location and supervising teams including managing inventories, monitoring budgets, and implementing action plans To be the main point of contact for our client in your school ensuring that regular adjustments and improvements are both recommended and implemented Communicating regularly with your line manager to monitor KPIs and financial targets to ensure these are achieved Supporting and training our teams, leading from the front to make sure everyone can excel in their role by ensuring all training is completed and performance is managed Caterlink strives to always provide a diverse, equitable and inclusive environment for all our teams where every individual is treated with respect, integrity and has the opportunity to grow and be treated equally and with fairness at all times. Caterlink is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure will be obtained for this role. Qualifications **Essential Requirements:** - Proven experience leading and managing a contract catering kitchen operation **Preferred Qualifications:** - Diploma in Professional Cookery or equivalent professional culinary qualification Additional Information There are many advantages to working for us including: You have the opportunity of a blended learning programme that can include formal qualifications including apprenticeships, classroom training, eLearning and on the job training to support and encourage your development and enable you to be the best you can be We offer you access to our Employee Discount Platform where you can make great savings at supermarkets, cinema, restaurants as well as holiday discounts, family days out and many more! You will have full access to our Wellbeing Services including the Employee Assistance Program and Virtual GP benefits which are there for you and your family to use free of charge at any time You may be eligible to join our Pension scheme Employment Type: Permanent - Term Time Hours Per Week: 37.5 Salary: Up to £35,000

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Responsibilities

The Chef Manager is responsible for preparing and presenting nutritionally balanced food while ensuring strict adherence to health, safety, and food legislation. They manage the day-to-day operations of the kitchen, including supervising teams, monitoring budgets, and maintaining the client relationship.