Position Overview

The Culinary Support Manager provides high-quality culinary leadership and operational support across multiple locations within the organisation. This role requires flexibility, adaptability, and a strong focus on maintaining service excellence during periods of staff absence, transition, or increased demand. The Culinary Support Manager ensures seamless operations, effective team management, and compliance with food safety and quality standards.

Key Responsibilities

Operational Support

• Step into chef management roles across various locations as needed, ensuring continuity of kitchen operations.

• Maintain service standards, quality, and presentation in line with company policies and client expectations.

• Adapt quickly to different environments, team structures, and kitchen setups.

Culinary Leadership

• Work with the National Head of Food with innovation and food development.

• Plan, prepare, and execute menus that meet the needs of diverse client bases, including accommodating dietary preferences and allergens.

• Ensure meals are delivered on time, with consistent quality and taste.

• Provide creative input to menus and food offerings, tailoring them to local requirements.

Team Collaboration and Management

• Lead, supervise, train, and motivate kitchen staff to maintain a cohesive and efficient working environment.

• Delegate tasks and oversee food preparation, cooking, and presentation.

• Support staff development by sharing best practices and enhancing team skills.

Compliance and Standards

• Ensure all operations comply with food safety regulations, including HACCP and allergen management protocols.

• Maintain cleanliness and organization of kitchens in line with health and safety standards.

• Conduct regular audits and inspections to ensure adherence to company policies and legal requirements.

Inventory and Cost Management

• Monitor and manage stock levels, placing orders when necessary to avoid shortages.

• Stock takes at the end of the working week

• Reduce waste and manage kitchen expenses within budgetary guidelines.

• Collaborate with suppliers to source quality ingredients at competitive prices.

Client and Customer Engagement

• Build positive relationships with clients, staff, and pupils, ensuring satisfaction with culinary offerings.

• Gather feedback to improve service and address any concerns promptly.

Qualifications and Skills

Essential:

• A full UK driving licence

• Proven experience as a Chef Manager, Head Chef, or Relief Chef in a similar environment (e.g., catering, hospitality, schools, healthcare, or corporate settings).

• Strong culinary skills with expertise in menu planning

• Must have a significant passion for food and innovative food solutions

• Excellent organizational and time-management abilities.

• Knowledge of food safety and health regulations (e.g., HACCP certification).

• Flexibility to travel between locations and adapt to different work environments.

Desirable:

• Experience managing multiple sites or working in a relief/support role.

• Strong financial acumen with experience managing budgets and inventory.

• Familiarity with sustainable food practices and sourcing.

Personal Attributes:

• Adaptable, resourceful, and solution-oriented.

• Strong leadership and interpersonal skills.

• Ability to remain calm under pressure and in high-demand situations.

Working Conditions

• Frequent travel between locations is required.

• Flexibility in work hours, including availability during evenings, weekends, and holidays.

• Physical role involving standing for extended periods and working in fast-paced environments.

How to Apply

To apply, please submit your CV