Job Introduction

• 40 hours per week
• Mon to Friday shifts with occasional weekends. No split shifts.
• Typical shifts are 06:00 - 14:00, 10:00 - 18:00, 12:00 - 20:00
• £13.50 per hour
• Free Car parking

Check your local transport links here: Plan Your Journey | Traveline - the destination you should input is Colchester, CO2 7UT
Job Description:
Are you a skilled and motivated chef with a passion for leading teams and delivering exceptional service? Sodexo is looking for an experienced Floating Chef Supervisor to join our catering team at Merville Barracks, Circular Road South, Colchester CO2 7UT, and play a key role in providing high-quality food services across multiple on-site locations.
As a Floating Chef Supervisor, you will support the delivery of catering services to our client organisation by overseeing day-to-day kitchen operations, supervising a team of chefs, and deputising for the Head Chef when required. You will help ensure our service meets exacting standards while fostering a culture of safety, collaboration, and excellence.

What you’ll do:

• Supervise and support kitchen operations across multiple on-site locations to ensure a smooth and consistent service delivery.
• Deputise for Head Chefs during periods of absence, providing continuity of leadership and service quality.
• Lead, coach, and motivate a team of chefs to perform to high standards and support their professional development.
• Participate in training and development programmes and support the upskilling of team members.
• Ensure food is prepared, cooked, and presented in accordance with recipe cards and agreed standards, ensuring quality, portion control, and minimal waste.
• Support the effective management of ingredient usage and stock rotation to reduce waste and control food costs.
• Monitor kitchen safety, hygiene, and cleanliness, ensuring all food handling and storage complies with Sodexo’s Safety Management System and relevant legislation.
• Ensure accurate and timely temperature checks for hot and cold food storage areas, fridges, freezers, and holding equipment, and record results as required.
• Oversee the shift operations, making real-time decisions to ensure all catering deliverables are met and service interruptions are avoided.
• Attend team briefings, huddles, and operational meetings, contributing feedback and ensuring team alignment with service goals.
• Maintain a clean, safe, and well-organised working environment at all times, reporting faults or near misses promptly to management.
• Ensure correct uniform and PPE is worn by the team in line with hygiene and safety protocols.
• Support the implementation of opening and closing down procedures to maintain safety, security, and readiness.
• Maintain strong client and customer relationships by addressing issues professionally and ensuring consistent service quality.
• Communicate effectively with line managers, team members, and clients to ensure operational transparency and alignment.
• Manage and maintain catering equipment and supplies responsibly, reporting any maintenance needs or losses.
• Ensure compliance with company standards, policies, and legislative requirements.
• Actively engage with Sodexo’s principles of Collaborative Business Relationships (BS11000) to support a culture of cooperation and mutual success.

What you bring:

• Proven experience in a catering operational role
• Strong communication skills (verbal and written)
• Ability to work independently and within a team
• High attention to detail and commitment to maintaining standards
• Solid understanding of Health & Safety and Food Safety regulations
• Competency in Microsoft Office (Word, Excel, Outlook)
• Minimum qualifications: BSC (Catering), MHCIM, HND, City and Guilds 706/1 & 2, NVQ Level 2 & 3, with Intermediate Food Safety certification

Desirable:

• Previous experience in a military catering environment

What we offer:

• On-the-job training with experienced professionals
• Fully funded apprenticeship qualifications
• Career development opportunities within Sodexo
• A friendly and supportive work environment
• Wellbeing Support – Unlimited online resources, a free health app with 24/7 virtual GP, and an Employee Assistance Programme.
• Financial Benefits – Discounts for you and your family, salary finance support, retirement plan, and a death-in-service benefit.
• Career Growth – Apprenticeships, learning tools, and development opportunities.
• Work Perks – Cycle to Work Scheme, volunteering opportunities, flexible work, full training, and a protective uniform.

• Supervise and support kitchen operations across multiple on-site locations to ensure a smooth and consistent service delivery.
• Deputise for Head Chefs during periods of absence, providing continuity of leadership and service quality.
• Lead, coach, and motivate a team of chefs to perform to high standards and support their professional development.
• Participate in training and development programmes and support the upskilling of team members.
• Ensure food is prepared, cooked, and presented in accordance with recipe cards and agreed standards, ensuring quality, portion control, and minimal waste.
• Support the effective management of ingredient usage and stock rotation to reduce waste and control food costs.
• Monitor kitchen safety, hygiene, and cleanliness, ensuring all food handling and storage complies with Sodexo’s Safety Management System and relevant legislation.
• Ensure accurate and timely temperature checks for hot and cold food storage areas, fridges, freezers, and holding equipment, and record results as required.
• Oversee the shift operations, making real-time decisions to ensure all catering deliverables are met and service interruptions are avoided.
• Attend team briefings, huddles, and operational meetings, contributing feedback and ensuring team alignment with service goals.
• Maintain a clean, safe, and well-organised working environment at all times, reporting faults or near misses promptly to management.
• Ensure correct uniform and PPE is worn by the team in line with hygiene and safety protocols.
• Support the implementation of opening and closing down procedures to maintain safety, security, and readiness.
• Maintain strong client and customer relationships by addressing issues professionally and ensuring consistent service quality.
• Communicate effectively with line managers, team members, and clients to ensure operational transparency and alignment.
• Manage and maintain catering equipment and supplies responsibly, reporting any maintenance needs or losses.
• Ensure compliance with company standards, policies, and legislative requirements.
• Actively engage with Sodexo’s principles of Collaborative Business Relationships (BS11000) to support a culture of cooperation and mutual success