567 jobs found

Date: 13th May 2026 Vacancy: Chef De Partie (CDP) Salary: c.£30k-£31k DOE Location: Maidenhead, SL6 Start: ASAP Rota: working 5 out of 7 days per week, 40 hours per week Breakfast shift will be 06:00-14:30 Afternoon shift will be 12:00-20:30 Events, you may be required to start later and finish between 21:00 and 22:00 The team: Chef Manager Head Chef was on Master Chef Bake Off Pastry Chef - was on Master Chef Bake Off Sous Chef 2 Chef De Parties (CDPs) 2 Kitchen Porters Please note: The Front of House is run by a different management team, they are not the responsibility of the kitchen / catering team. Volumes: 2-3 months of the year, the team will average around 50 covers in a day, minimum 20 covers Busy periods in comparison, you ll be averaging 250 to 300 covers per day + weddings, functions and events Please note: The menu is c.90-95% fresh produce. Applicant: Needs to run a section independently i.e. Salad Bar, Sauce, Bar Service Must have solid base knowledge of kitchen operations Will be a time served, inhouse trained or NVQ L2 qualified Chef Shall have excellent people skills, possess a great attitude and have the willingness to succeed Should be Food Hygiene / Food Safety certified Will have proven experience in precision cutting, dicing and chopping within a fast-paced environment Must be professional, punctual, reliable, flexible and adaptable Driver required due to location Benefits and perks: Full induction and training on arrival 28 days annual leave + your birthday off Christmas week closure, using up only 3 days of your annual leave Career development and progression Additional workshops available for personal growth Great work environment FOC and onsite parking Meal on duty Discounts to various high street retailers Access to onsite allotment And more Contact: Cheryl Wilson Interaction Recruitment (phone number removed) (url removed) For more information, please apply to this advert or contact Cheryl at Interaction Recruitment to discuss. INDNH

About The Role Chef Manager Be supported and encouraged to be the best that you can be Start date: September 2026 Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate. Hours: 36 hours per week Monday - Friday, term time plus two weeks during school holiday periods (41 weeks per year in total) Location: Ark Atwood Primary Academy, Westminster, London Nearest Tube station: Royal Oak (Hammersmith & City, Circle) or Warwick Avenue (Bakerloo) Deadline: Monday 1st June at 10am. Ofsted: Outstanding in all areas (2024). Visits to our school are warmly encouraged; to arrange, please call . Ark Atwood is passionate about life-changing teaching and instilling an eagerness to learn within our pupils. The success of our staff has led to a rating of outstanding by Ofsted, just two years after opening. In order to help us achieve our vision for success, we are looking for a Chef Manager to join our team. You will be responsible for leading the catering team, creating new exciting menus and leading the food education across the school. You will play a pivotal role in a committed team and make a real impact on the outcomes of our pupils. Great importance is placed on the welfare of the pupils, with the catering operation being central to this. As a member of staff at Ark Atwood, you will be part of Ark, an international charity and one of the UK's most successful multi-academy trusts, with a network of 35 schools in 4 locations across the country. Visit our website for more information on the school. For an informal, confidential discussion, please contact the Executive Principal via email Please submit your application online by visiting If you have any technical difficulties, please contact the recruitment team on or . The deadline for applications is Monday 1st June at 10am. Applications will be reviewed on an ongoing basis so early applications are encouraged. Ark is committed to safeguarding children; successful candidates will be subject to an enhanced Disclosure and Barring Service check. Job Description: Chef Manager Reporting to: Executive Principal. Responsible for: Catering assistants. Start date: September 2026. Location: Ark Atwood Primary Academy, W9 2JY. Contract: Term time + 2 weeks (41 weeks per year), 36 hours per week Monday - Friday. Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate. The Role As Chef Manager you will lead the team responsible for ensuring the highest quality of lunches and afterschool refreshments to around 450 pupils, staff and visitors daily, within pre-agreed budgetary terms. To continuously develop the catering service and education at school through the introduction of innovation and interest, being mindful that all innovation must be to the benefit of the health and well-being of the pupils and the promotion of a healthy well-balanced lifestyle. Key Responsibilities Meal Service: Continuously develop the catering service at school through innovative planning, prioritising the health and well-being of students and the promotion of a healthy well-balanced lifestyle. Be the lead chef when catering for meals, including special events or functions. Draw up a three weekly menu cycle for each term based on suitability for 4 - 11 year old's, seasonality, fresh ingredients and nutritional balance and market initiative. Create individual menus for specific hospitality events. Order all items required for the production of these menus. Manage costs and stock of all areas of food productions, in keeping with the academy's catering budget, recording monthly stock counts and calculate food costs accordingly. Keep a record of all kitchen (not plate) wastage and cost this wastage at the end of each week. Calculate the percentage wasted to total food consumption monthly (target 5%). Finance Management: Ensure that the Catering Department operates at maximum efficiency within budgetary targets to deliver the required level of service at all times. At least one term in advance of the start of the budget financial year, draw up a draft catering budget in conjunction with the Headteacher for discussion. Make revisions and agree final budget against which targets will be set. Monitor financial performance monthly and in a format agreed with the Senior Leadership Team. Any overspends to be either justified or an action plan produced which rectifies the overspend in the following reporting period. Evidence of catering financial best practice to be in place such as recipe/dish costings, cost per head calculations, wastage monitoring and minimum monthly stock-takes. Arrange the working rota cover effectively ensuring that all areas are fully covered and that the labour force is used to best effect both operationally and financially. People Management: To be the primary point of contact for the catering team and to be responsible for all matters relating to the welfare, motivation, achievement of best practice and development of this team. To assist with all interviews for the catering team, appointing new employees as necessary. Ensuring induction training, setting early objectives and acting as a guardian/mentor, as appropriate, for new team members. To conduct annual and mid-year appraisals for the Catering Team, identifying areas for improvement, setting new targets and formulating training plans to improve skills etc. Produce Individual and Group Training Plans and conduct internal training accordingly, noting all training on the Individual Training Record Cards. Organise all internal training for the catering team, producing a comprehensive Training Plan three months prior to the beginning of the following academic year, from the training needs identified at the annual appraisals. Update personnel files accordingly. Operational: Promote exceptional standards of customer service, interacting with customers to receive feedback, to ensure that all services, operate in a friendly and efficient manner at all times Complete daily pre-service checks to ensure that all areas are fully sourced and ready for service Ensure that all members of the kitchen team are aware of their duties, especially during service periods, and the kitchen team are motivated and work closely, to ensure they run smoothly Establish and maintain systems and procedures in all operational areas under your control in order to monitor, maintain and improve upon the standards of the product and service as agreed. Interact with customers at every service period ensuring that the service is running smoothly and that the customers are happy with the service they are receiving. Operate a customer feedback system that allows constructive feedback to be gathered and suggestions to be implemented if practically or financially possible. Acknowledge and respond to all customer feedback. Ensure a set of pre-service checklists that ensures that all areas, whether within the main dining hall or at a function, are fully sourced and ready for the service to commence. Promote exceptional standards of customer service, ensuring that all services, whether core feeding or hospitality, operate in a friendly, smooth and efficient manner at all times. Introduce new service innovations on a regular basis including special days and school-related themes. Ensure with that all members of the catering team are aware of their duties throughout the day, especially during service periods, and that the kitchen team work very closely together during these periods to ensure that they run as smoothly as possible Food safety: Ensure all food is prepared and cooked in accordance with food safety policies Ensure that all records relating to the safe storage, preparation and storage of food are maintained and accessible for inspection at any time. Ensure that all kitchen equipment, work and service areas are maintained and spotlessly clean at all times and that appropriate cleaning schedules are in place, completed and archived. Carry out deep cleans of the kitchen, food storage and dining areas of the school as directed by the Headteacher. Ensure that all food handlers are food safety trained and understand their responsibilities. Health and Safety: To be responsible for all legislative requirements including health, safety, fire and hygiene legislation. To ensure that all staff members are trained and follow safe working practice at all times. Ensure that all catering equipment is safe to use and that all maintenance issues are reported as they arise. Education: To lead on the food education for the school, engaging directly with the pupils in a variety of ways, such as assemblies, cooking classes and staff meetings. . click apply for full job details

Make A Difference Everyday Magna House Hospital, situated in Sleaford, Lincolnshire, offers compassionate mental health care with 29 beds across four newly refurbished acute wards for both males and females. We are dedicated to promoting positive patient experiences and sustainable recovery, guided by an Acute Pathway philosophy. The hospital's exceptional facilities include single-sex accommodation with en-suite bedrooms, comfortable living spaces, quiet areas, and private gardens. We are seeking a organised and experienced Support Services Manager to join our team! Main function of the job To organise and oversee daily operations of the following staff teams: - Catering Housekeeping Maintenance Responsible for coordinating the functions within these teams to ensure standards are met and the highest quality services are delivered achieving maximum efficiency and effective coordination between all departments of the hospital maintaining a safe environment for patients, visitors and staff. Catering Through the head chef/catering supervisor ensure the following are carried out to the expected standard and time frame. o The preparation of all meals of the service to an acceptable standard. o To manage staff and operate within the designated budget and ensure supervision and training of all staff working within the kitchen. o Ensure hygiene and health and safety are maintained within the kitchen area. o Create and maintain cooking and cleaning regimes (daily, weekly, periodically etc) for all areas of the kitchen in line with the Company's quality philosophy. EHO, Better Food Safer Business. o To ensure that any special dietary meals are prepared Housekeeping To ensure that the housekeeping staff attend to the following and maintain high standards at all times - o To ensure full privacy and dignity for each resident when entering their room o To ensure all housekeeping storage cupboards and trolleys containing cleaning fluids and supplies are stocked and kept locked at all times. o To ensure chemical supplies are available and order new stock where required o To order bedding and towels etc. as and when required o To ensure that all cleaning equipment and materials are not left unattended. o To ensure that all soap and hand gel dispensers are refilled when necessary. o To ensure adequate supply of hand towels and toilet rolls at all times o To clean areas in line with the cleaning schedule. o To keep all records of domestic work completed in the appropriate book or document each shift. Maintenance Through the Maintenance Supervisor ensure all routine maintenance work and general repair work is carried out in a timely manner Regularly update the maintenance log spreadsheet to ensure accurate reporting of outstanding maintenance items each Monday Monitor and ensure all required checks are carried out and the documentation is completed correctly Ensure all required certification is in place at the due time Ensure vehicles are being maintained to an acceptable standard and paperwork is being completed correctly Ensure maintenance on-call is in in place and working effectively General Manage staff accommodation ensuring rooms are ready in a timely manner Provide and arrange cover for breaks and unplanned absence as required Produce, manage and maintain the rotas for each department in a timely manner, checking planned absences are covered and unplanned are managed to ensure continuity and consistency of service. Report any changes to the Administrator immediately to ensure Civica is updated. Providing support with the recruitment, induction and training of staff to the departments in all aspects of their work in each location. Timely appraisals, supervision, probation reviews and performance management of staff ensuring the required documentation is completed correctly and any follow up actions are dealt with Manage absence Coordinate deliveries to the hospital Manage the invoicing through the regular updating of the invoice tracker, obtaining departmental head sign off and Hospital Director sign off before sending through to head office Manage the requisition process ensuring goods are ordered, logged on the tracker and monitored for timely delivery Reporting to Hospital Administrator weekly regarding relevant data/information required for the weekly senior team meeting report Participate in patient meetings as required Manage and monitor stock levels to ensure optimum levels are maintained To maintain effective budgetary/financial control of departments. Ensure staff teams maintain the safety of the hospital, staff, visitors and patients through adherence to policies and local protocols affecting the departments at all times (including keys, radios, alarms, fire, patient access) Ensure patient confidentiality is maintained at all times. Keep up to date with policies and local operating procedures and ensure these are disseminated to the teams Ensure work areas are tidy and presentable Ensure adherence to relevant legal, health and safety regulations and guidelines Leading, monitoring, motivating and inspiring the team; providing guidance and support Continual review and improvement of services. Maintain client and business confidentiality at all times. To liaise with appropriate head office departments when required. Personal Specification Catering qualification to QCF level 3 or equivalent minimum. Food hygiene certificate Previous supervisory experience Good communication skills, both written and verbal Highly organized Knowledge/experience of health and safety legislation Demonstrating the ability to be proactive and lead and develop teams. Problem solving aptitude Fast paced work ethic. Ability to work on own initiative while being a team player. Why Join Us? Access to mandatory training with opportunities for further professional development and career growth Auto enrolment Pension Career development opportunities Eligibility for blue light card

Looking for a Head Chef role that offers structure, support, and a well-run kitchen? At Jubilee Recruitment , we re working with a busy, fresh-food operation in Bristol looking for a Head Chef to lead from the front. This is a high-volume environment with a strong team already in place a kitchen built around consistency, quality, and delivering fresh food at pace. What s on offer: Salary up to £48,000 + bonus potential Established, fully staffed kitchen Company benefits including meals on shift and discounts Ongoing training and development A stable, well-supported operation The role: Leading and developing a team across all sections Driving standards in food quality and presentation Managing stock, ordering, and compliance Creating a positive, organised kitchen culture Hands-on leadership during service What we re looking for: Experience at Head Chef or strong Sous Chef level Confident in high-volume, fresh-food environments A calm, organised approach to service Strong leadership and team development skills If you re a Head Chef who enjoys running a tight, professional kitchen without unnecessary chaos, this is a great opportunity to step into a well-structured role. Get in touch with the team at Jubilee to find out more.

A leading care provider in Poole is seeking a Head Chef to prepare home cooked meals and lead the kitchen team. You will create nutritionally balanced meals, prepare a variety of dishes, and ensure a unique dining experience for residents. Qualifications include City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery and previous experience. The position offers a competitive salary from £42,000, plus paid breaks and annual reviews.

We re proud to be a certified B Corp one of only seven hotels/hotel groups in the UK to earn this prestigious accreditation. This means we re part of a global community of businesses committed to using profits and purpose to make a positive impact on people and the planet. If you want to be part of a team that values sustainability, inclusivity and meaningful work, we d love to hear from you. We are seeking an enthusiastic and talented Senior Chef de Partie to join our Kitchen team. In this role, you will support the preparation and service across all areas of the kitchen, ensuring consistently high standards of food quality and presentation, while contributing to an exceptional guest experience. What you ll be doing: Prepare and cook a variety of dishes, working across all kitchen sections according to daily requirements. Stay up to date with current food trends, contributing ideas for menu development, presentation and new dishes. Maintain a clean, organised, and hygienic kitchen environment at all times. Ensure all prepared food is correctly wrapped, labelled, and stored in line with food safety standards. Work closely with the Head Chef and fellow chefs to ensure service runs smoothly and efficiently. Complete all necessary prep in a timely manner, adhering to budget constraints and minimising waste. Place orders in line with stock levels and business requirements, ensuring timely delivery of all items. Assist with stock takes as required, ensuring accurate records are maintained. About You You will have previous experience in a similar role, ideally within a hotel, conference or banqueting environment, and preferably within a multi-site operation. You will have a strong understanding of cost control, portioning, and waste management, alongside excellent communication skills and the ability to work effectively within a team. You will also have knowledge of and adhere to HACCP, COSHH, and other regulatory standards, ensuring food safety and compliance at all times. Above all, you will bring a genuine passion for producing high-quality food and creating memorable dining experiences for our guests.

Full job description Swindon, Wiltshire (SN5) Full-Time We re recruiting on behalf of a prestigious countryside wedding venue near Swindon for a talented Sous Chef to support the Head Chef in delivering exceptional events. This is a fantastic opportunity for a skilled Sous Chef or strong Senior Chef de Partie to step into a leadership role within a structured and creative environment. Benefits of Sous Chef £38,000 salary Work within a beautiful, exclusive-use venue Fresh, seasonal food prepared from scratch Supportive brigade of 3 4 chefs plus Kitchen Porters Annualised hours with quieter off-peak periods Overtime paid or time off in lieu Structured menus and operational support from head office Career development opportunities Positive work-life balance outside peak wedding season Responsibilities as Sous Chef Support the Head Chef in delivering high-quality wedding and event catering Lead the kitchen during service and in the absence of the Head Chef Maintain high standards of food preparation and presentation Assist with ordering, stock control, and kitchen organisation Train and support junior kitchen staff Ensure compliance with food safety and hygiene regulations Contribute to smooth and efficient kitchen operations What We re Looking For in a Sous chef Experience as a Sous Chef or strong Senior Chef de Partie Background in fresh food, banqueting, or events kitchens Strong organisational and leadership skills Passion for high-quality food and hospitality Ability to perform in a fast-paced environment Professional, reliable, and team-focused attitude IND3

Head Chef When registering to this job board you will be redirected to the online application form. Please ensure that this is completed in full in order that your application can be reviewed. Head Chef Care Home: Beauleigh Court Hours per week: 40 Salary: To be discussed About the role: We are currently recruiting for a Head Chef to join our Hospitality team click apply for full job details

Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? This is a casual, part-time role offering flexible working. Working as a bank Second Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them. We are proud to deliver person centred hospitality across all our services and look for warm, motivated and passionate chefs who are driven by quality. Barchester is one of the UKs leading healthcare providers, with over 224 homes and hospitals across the country. We are consistently reinvesting and growing, with several more new build homes due open and join the Barchester family. Barchester can offer long term career growth and opportunities for ambitious chefs who pride themselves on working at the highest of standards. We are also the only healthcare provider in the UK to be accredited as one of the best companies to work. NEED TO HAVE A personable and warm approach with a genuine interest in the wellbeing of residents Hold City & Guilds/NVQ/SVQ or equivalentExperience in helping lead and inspire a teamA good understanding of nutrition Experience of working with fresh seasonal foodThe ability to create a warm and welcoming environment within our homeGood understanding of HACCP NEED TO DO Manage the kitchen in the Head Chef's absence Assist the Head Chef in menu development Work fresh produce to deliver high quality and wholesome dishes cooked at the highest quality and standardsHelp create a warm, efficient and fun environment Work within budgetComplete regular auditsManage stock control To assist in leading and motivating a team REWARDS PACKAGE Work life balance - working days with alternate weekends Free learning and developmentA range of holiday, retail and leisure discountsOpportunity to showcase your talent at the annual Barchester Hospitality AwardsUnlimited access to our Refer a Friend bonus scheme If you are a passionate Chef who is keen to be part of a company that is driven by quality and who love to celebrate life, Barchester is the place to be

We are seeking a reliable, enthusiastic, and self-motivated Mobile Tuk Truck Driver & Food Manager to operate and oversee the day-to-day running of our branded mobile tuk truck. This is a hands-on role combining driving, event setup, food preparation, customer service, and overall management of the mobile unit at our site events and pop-up locations. Key Responsibilities: Work with area team to book tuk truck events Work with Development Chefs to create innovative street food menus Drive and transport the tuk truck to various event locations across the North of England Set up and manage the mobile unit, ensuring a professional and welcoming presentation Manage and supervise events. Work with unit staff to co-ordinate food production and successful delivery of events Ensure compliance with health & safety, food hygiene and allergen regulations Act as the face of the business, delivering excellent customer service at every event Report to Head of Food Development with regular progress updates and feedback of events Carry out light maintenance and cleaning of the tuk truck to ensure it is always event-ready Requirements: Full UK driving licence Experience driving larger or non-standard vehicles is a plus but not essential Background in hospitality, food service, or events management preferred Food production or chef qualification e.g. 706 / 1. Strong communication and interpersonal skills Ability to work independently and responsibly Flexibility to work weekends, early mornings, evenings and stay away from home when required This is a fantastic opportunity for a self-motivated individual who thrives in a dynamic, hands-on environment. No two weeks will be the same as you take our mobile unit on the road, serving up bold, global flavours and creating memorable experiences for our customers all while having a bit of fun along the way!

Role: Head Chef Location: Letchworth Garden City, Hertfordshire Salary / Rate of pay: 45,000+ TRONC and Bonus Platinum Recruitment is working in partnership with a award winning 2 AA Rosette Dining Pub and Restaurant with Rooms near Letchworth Garden City, Hertfordshire and we have a fantastic opportunity for a Head Chef to join their team. What's in it for you? This Dining Pub and Restaurant with rooms is very much focused on looking after their staff, as well as the obvious benefits there are many other benefits from working with this company. 28 Days Holiday Cycle to work scheme. Company trips away Free Parking Pension Discount on F&B Package 45,000 Fantastic Tips Bonus Why choose our Client? This is a very busy 2 AA Rosette Pub and Restaurant based near Letchworth Garden City, Hertfordshire that runs modern British menu. The food is all fresh and the menu changes depending on seasons. They have a large outdoor area which is very busy with drinks and dining throughout the summer. What's involved? Ideally looking for someone with experience in working in a high quality and high volume kitchen. Must be comfortable cooking with happy working with fresh ingredients and have a real passion for food. If you have worked at a 1 or 2 rosette standard that would be beneficial but not essential. Sound like the role for you? Then we would love to hear from you! Click Apply Now and one of the team will in touch to discuss this Head Chef role in Letchworth Garden City Don't forget to speak to your consultant about our "Recommend a Friend" referral scheme and find out how you could earn up to 250 per recommendation. Consultant: Jason Reed Job Number: (phone number removed) / INDCHEFS Job Role: Head Chef Location: Letchworth Garden City, Hertfordshire Platinum Recruitment is acting as an Employment Agency in relation to this vacancy.

Senior Sous Chef , required to join a dynamic kitchen brigade at a hotel in the Betchworth, Surrey area. As Senior Sous Chef, candidates require a good all round background to include restaurant service and experience of catering for up to 100 within wedding and banqueting operations. As Senior Sous Chef , you will play a crucial role in the culinary operations of the restaurant, ensuring that all food production meets high standards of quality and presentation. You will work closely with the Head Chef to supervise kitchen staff, maintain food safety protocols, and create memorable dining experiences for guests. This position is ideal for someone with strong leadership skills and a deep understanding of culinary techniques. Responsibilities: Assist the Head Chef in managing daily kitchen operations and staff supervision. Prepare and cook high-quality dishes in accordance with the restaurant s menu and standards. Ensure food safety and hygiene regulations are strictly followed at all times. Oversee food production processes, ensuring efficiency and consistency in all dishes prepared. Train and mentor junior kitchen staff, fostering a collaborative and positive work environment. Help in menu planning and development, contributing creative ideas for seasonal offerings. Monitor inventory levels and assist in ordering supplies as needed to maintain stock levels. Maintain cleanliness and organisation of the kitchen area, ensuring all equipment is properly maintained. Experience: Proven experience as a Sous / Senior Sous Chef or in a similar role within a fast-paced restaurant environment. Strong knowledge of culinary techniques, food safety regulations, and kitchen management practices. Demonstrated leadership skills with the ability to motivate and manage a diverse team effectively. Excellent organisational skills with a keen attention to detail in food presentation and quality control. A passion for hospitality and creating exceptional dining experiences for guests. Ability to work under pressure while maintaining composure and professionalism. NVQ Level 2 & 3 required and experience in high volume function food. 40 hours a week - 5 days over 7 - includes week-ends The salary for Senior Sous Chef is given as £40,000 / per annum. Benefits company pension, discounted or free food, on site free parking, on site gym Transport will be required due to the location and shifts if you are living in the local area . N.E. Recruitment is acting as an Employment Agency in relation to this vacancy Please send an up to date copy of your Curriculum Vitae. We look forward to receiving all applications however due to the high number of applications we are only able to contact candidates which closely match the level of skills and experience of the requirements of our clients. However, for more information or opportunities please contact us or forward your cv for consideration. Candidates must be eligible to live and work in the UK

Kitchen Manager Daytime Shifts Only St Albans Up to £32,000 per year Looking for a kitchen leadership role that doesn t take over your evenings? This could be exactly what you ve been waiting for. A well-established Garden Centre Café in St Albans is searching for a hands-on Kitchen Manager to lead a small, friendly kitchen team in a busy daytime-only operation. Perfect for an experienced Sous Chef or Senior Chef ready to step into management without sacrificing work-life balance. What s on offer: Salary up to £32,000 per annum 40-hour working week Daytime-only operation Shifts scheduled between 7:45am and 5:00pm Straight shifts only no late finishes or split shifts Alternate weekends typically required Free staff parking on site Uniform provided Company pension scheme 30% staff discount Sick pay included The Role: You ll take responsibility for the day-to-day running of the kitchen, working closely with a small team of two chefs/kitchen staff. This is a very hands-on role where you ll lead service, maintain standards, manage stock, and ensure smooth kitchen operations throughout the day. The café is part of a successful garden centre group known for welcoming hospitality, freshly prepared food, homemade baked goods, and a loyal customer base who return regularly for breakfast, lunch, and coffee breaks. We d love to hear from you if you have: Experience as a Sous Chef, Kitchen Supervisor, Team Leader or above Strong organisational and kitchen management skills Knowledge of ordering, stock control and food safety procedures A positive, team-focused attitude and passion for quality food If you re ready for a fresh opportunity with better hours and a fantastic working environment, apply now to find out more about this Kitchen Manager position in St Albans.

Line Chef / Sous Chef Salary £32,000 per annum About the Role We are looking for a passionate and reliable Line Chef / Sous Chef to join our kitchen team. This is a fantastic opportunity to work within a busy and professional kitchen environment, supporting the Head Chef in delivering high-quality food and excellent service. The successful candidate will assist with daily kitchen operations, food preparation, and maintaining high standards across service. Key Responsibilities Prepare and cook food to a high standard Support the Head Chef with kitchen operations and service Maintain food hygiene and health & safety standards Assist with stock control and food storage Keep the kitchen clean, organised, and efficient Work effectively during busy service periods Requirements Previous experience as a Chef, Line Chef, or Sous Chef Strong knowledge of kitchen hygiene and food safety Ability to work in a fast-paced environment Reliable, organised, and a strong team player Passion for quality food and presentation What We Offer £32,000 per annum Full-time, permanent position Summer hours: hours per week Winter hours: hours per week Supportive team environment Career development opportunities Company pension Staff meals provided or Discounted Job Details Work Location: In person

Executive Chef Manager Full-Time Permanent Salary: £50,000 per annum Hours: 40 hours per week We are seeking an experienced Executive Chef Manager to lead catering operations within a prestigious day and boarding school environment, serving approximately 500 students and staff daily. The operation provides breakfast, lunch, supper, and hospitality services throughout the year, operating 52 weeks annually on a 5-out-of-7-day rota. Free on-site parking is available. Working closely with the catering and operations teams, you will oversee the smooth running of all food service operations, ensuring high standards of food quality, presentation, hospitality, and customer service. Key Responsibilities Manage the day-to-day catering and hospitality operation. Lead and motivate the catering team to deliver excellent food and service standards. Maintain financial performance in line with agreed budgets. Develop menus and catering offers in line with current food trends and client expectations. Ensure all dietary and nutritional requirements are met. Maintain high standards of hygiene, health & safety, and safeguarding compliance. Build strong relationships with clients, staff, and customers. Support staff training, development, and performance management. Requirements Previous experience in a Chef Manager or senior catering role. Strong leadership and organisational skills. Hands-on approach to food preparation and service. Excellent communication and customer service abilities. IT competent with good administrative skills. Recognised cookery qualification and Level 3 Food Hygiene certificate preferred. Benefits Free meals on duty Employee discounts scheme Enhanced family leave Cycle to work scheme Training and development opportunities Employee assistance programme Workplace pension Career progression opportunities Additional Information Applicants must have the right to work in the UK. Enhanced DBS and reference checks will be required. We are committed to safeguarding and promoting equality, diversity, and inclusion within the workplace. If you are looking to start your next chapter, apply today!