Chef Manager Job Description

Quarterly resident feedback sessions shape next month's menu here as much as the seasonal calendar does. The Chef Manager turns those preferences into food that still meets texture-modified, allergy, and diabetic dietary requirements, while keeping the kitchen compliant with HACCP standards, screening checks, vaccination records, and the temperature and labelling logs regulators expect to see. Success means residents notice better meals, not tighter procedures. The role sits squarely between clinical dietary rules and the daily reality of an aging population that still wants food it genuinely enjoys eating, not just technically safe food.

You will own daily menu planning, dietary compliance, and kitchen operations, serving as the Chef Manager who turns individual resident dietary needs into meals people look forward to. Kitchen staff look to this person for training and rota decisions, while lifestyle, nursing, and care teams coordinate closely to keep mealtimes aligned with resident care plans.

Career Impact: Meeting HACCP and food safety certification standards in a residential aged care kitchen builds credibility for senior dining or facilities management roles later on.

Business Impact: Well-planned, dietary-compliant meals keep residents healthier, safer, and families confident in the quality of daily care they receive.

Growth Opportunity: Kitchen leadership experience here opens a path toward regional dining management or multi-site oversight roles across a wider care group over time.

• Plan seasonally rotating menus that balance residents' dietary needs, preferences, and required nutritional standards.
• Prepare and serve meals across breakfast, lunch, and dinner services in line with food safety and hygiene standards.
• Manage dietary accommodations for conditions such as diabetes, food allergies, and texture-modified or pureed diets.
• Oversee stock ordering, rotation, and inventory control across the kitchen while staying within agreed catering budgets.
• Coordinate with lifestyle, nursing, and dietary teams to align mealtimes and menus with individual resident care plans.
• Train and develop kitchen and dining staff on safe food handling, hygiene practices, and service standards.
• Monitor kitchen compliance with food safety regulations, infection control procedures, and temperature and labelling record-keeping.
• Gather resident and family feedback through regular meetings and adjust menus to broaden dietary variety.

• Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or equivalent hands-on work experience in a commercial kitchen environment.
• Previous experience in a food service or kitchen management role, with hands-on menu and staff oversight.
• Certificate III in Commercial Cookery, or an equivalent recognized culinary or hospitality qualification.
• Current working knowledge of HACCP principles, food safety compliance, and infection control procedures across the kitchen.
• Ability to plan, cost, and adjust menus to meet dietary needs within an agreed catering budget.
• Strong organisational and time management skills across kitchen operations, staff rosters, and daily dining services.
• Willingness to complete required screening checks, including police clearance, immunization, and health declarations.
• Effective communication skills for liaising with residents, families, lifestyle teams, and care staff.

• Previous hands-on, day-to-day experience specifically within an aged care, health services, or similar residential care setting.
• Understanding of internal food safety audit processes, inspections, and related quality assurance documentation requirements.
• Prior hotel or restaurant experience that complements a background in aged care catering and service.
• Experience coordinating kitchen operations, staffing, and menus across more than one care facility or site.

• Food safety and HACCP audit pass rate, reflecting kitchen compliance with hygiene regulations.
• Catering budget variance, showing how closely food and stock costs track the approved budget.
• Resident dietary incident rate, tracking errors in meeting allergy, diabetic, or texture-modified meal needs.
• Resident and family feedback scores from regular meetings, reflecting menu and service quality.
• Staff training completion rate for food safety and hygiene certification requirements.

• Base Salary Range: $55,000 to $75,000 per year, depending on facility size and location
• Bonus: Occasional performance bonus of 3 to 8 percent of base salary
• Equity: Not typically offered for this operational, hourly-adjacent management role
• Health Benefits: Medical, dental, and vision coverage, often available after a waiting period
• PTO: Roughly 10 to 15 paid vacation days plus standard sick leave
• Common Perks: Free or discounted meals, uniform allowance, and flexible scheduling options

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Background checks and required health screenings, such as immunization records, are standard steps before starting in this role. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other status protected under applicable federal, state, and local law. Reasonable accommodation is available for applicants with disabilities upon request. Employment is contingent on verified authorization to work in the United States.

The Chef Manager delivers a full food service operation across a contracted healthcare site, covering menu planning, cost control, and day-to-day kitchen production to agreed performance and safety standards. Reporting to site management and liaising with chefs, the Chef Manager keeps HACCP compliance, stock control, and cross-site deliveries on track so patients and staff receive safe, high-quality meals every day.

Key Responsibilities

• Deliver food service to agreed contract specifications, performance targets, and service level agreements, driving continuous improvement through promotions.
• Ensure compliance with statutory and company health, safety, food hygiene, fire, and COSHH regulations.
• Prepare food in the kitchen daily while developing new food concepts, promotions, and healthy, sustainable menu options.
• Manage catering requests and special functions alongside daily food services, liaising with chefs and management on service issues.
• Plan and cost menus to meet the contracted food service offer, following menu planning, ordering, and stock control procedures.
• Deliver craft training to improve production skills, with emphasis on healthy eating, presentation, and promotions.
• Control raw materials and portion sizes to company standards, ensuring food is served at correct temperatures.
• Check incoming stock against invoices, maintain temperature records, and rotate stock on a first-in, first-out basis.
• Control costs and expenditure, including labour, cash purchases, and stock, within budgeted levels.
• Maintain clean, secure kitchen and store areas, keeping catering equipment in safe working order and reporting faults promptly.
• Monitor and record fridge, freezer, and hot holding temperatures in line with HACCP and food safety requirements.
• Manage the central production unit and inter-site deliveries, ensuring consistent food quality and safe, on-time transport.
• Plan work schedules and kitchen cover based on staff skills and service demand.
• Deliver a consistently friendly, efficient customer service, reporting complaints, compliments, and safety incidents to management.

Required Qualifications

• 7061/7062 certificate in professional cookery, or equivalent.
• Possess an IOSH certificate.
• HACCP training for supervisors, or a supervising food safety certificate.
• Proven track record in a similar role, with at least 2 years of experience.
• Previous hands-on experience in a similar role.
• Previous experience managing large teams.
• Good knowledge of the service industry and the importance of customer service.
• General knowledge of good HR practices.
• Working knowledge of Microsoft Office applications.
• Proven ability to organise tasks and carry out duties efficiently.
• Strong interpersonal and people-management skills.
• Demonstrated, measured, and consistent approach to all functions and responsibilities.

Embedded within a regional operations team, the Chef Manager leads mobilisations, refreshes, and contract rebids across multiple sites, keeping each rollout on schedule and aligned to brand standards. Working closely with regional managers, project teams, and central support functions, the role tracks KPIs, staffing, and purchasing compliance so every new or refreshed site hits its numbers from day one.

Core Functions

• Track and communicate mobilisation status across post-mobilisation activity, refresh, and rebid projects, attending weekly review meetings.
• Champion the use of standard tools and processes for all mobilisations.
• Ensure compliance with standard menus and service offer across sites.
• Coordinate planning, management, and delivery of mobilisations, post-mobilisation activity, refresh, and retention by priority.
• Ensure mobilisations, refreshes, and rebids are delivered within timescale.
• Coordinate implementation of products or services in line with client and project manager agreements.
• Maintain relations with regional managers, project managers, and central function experts.
• Engage HR resources to support each site.
• Build standard mobilisation plans around best-practice people management.
• Cover central menus and promotions within mobilisation plans.
• Engage marketing to develop and share consumer offers.
• Develop plans for refurbishments or new food offers and concepts with operators.
• Ensure units deliver service and offer to agreed brand standards, meeting contract KPIs and escalating issues where needed.
• Ensure staffing levels, purchasing compliance, and waste control targets are met across units.

Qualifications & Experience

• Proven experience in a project management or operational role.
• Proven experience in a similar position, with a flair for food and concept design.
• Proven track record of quality-driven delivery and of influencing a wide range of stakeholders.
• Experience coaching and mentoring managers and teams to deliver a successful contract.
• Proven experience as part of a successful mobilisation team.
• Good working knowledge of high street retail, food, and eating-out consumer trends.
• Good commercial acumen.
• Strong passion for food and customer service.
• Strong interpersonal, communication, and organisational skills.
• Ability to proactively manage mobilisation and retention risks, and to monitor, collate, and suggest process improvements.
• Ability to assist the regional management team in assessing support team requirements within flagged businesses.
• Willingness to travel nationally and be seconded to assist sites at short notice.

Reporting to dining services leadership, the Chef Manager builds seasonal, nutritionally balanced menus for residents while directing dining room service, staffing, and inventory within an assisted living community. Partnering with resident councils and food committees, the Chef Manager honors individual dietary needs and preferences so every meal supports residents' health and daily comfort.

Primary Duties

• Plan nutritionally balanced menus based on a regional and seasonal menu template.
• Ensure menus reflect resident preferences and honor the right to choose.
• Prepare meals that meet food safety standards and presentation expectations.
• Oversee dining room service, including set-up, service, and clean-up to high hospitality standards.
• Order supplies weekly based on menu, budget, inventory, and storage capacity.
• Inventory and maintain supplies across common area kitchenettes.
• Ensure the dining services department meets regulatory requirements.
• Train staff who support meal service.
• Maintain adequate food and supplies for disaster preparedness.
• Participate in resident move-in processes, care conferences, resident councils, and food committees.
• Accommodate special resident diets while recognizing residents' right to choose.
• Uphold sanitation schedules for kitchen, equipment, and dining areas.
• Coordinate with other departments on special events.
• Schedule dining services staff, hire and evaluate employees, and provide coaching within the labor budget.

Skills & Qualifications

• High school diploma or GED required.
• Current ServSafe Manager Certification, or certification obtained within 90 days of hire.
• Previous coursework in culinary arts, or three years of commercial cooking and baking experience, or an equivalent combination of education and supervisory experience.
• Working knowledge of Microsoft Office in a Windows environment, with the ability to learn company-specific software.
• Ability to multi-task, prioritize, and work with minimal supervision.
• Effective oral and written communication skills.
• Professional telephone etiquette and customer service skills.
• Strong organizational skills and sound judgment in problem-solving.
• Team-oriented self-starter able to accept direction and work well with a supervisor.
• Ability to maintain a high level of confidentiality.

Sitting at the intersection of hands-on food production and site administration, the Chef Manager leads culinary operations for a single contracted site, covering menu development, purchasing, and catering execution. Operating across food safety, budget, and marketing duties, the role keeps kitchen staff trained, equipment running safely, and service compliant with the client.

Duties

• Prepare food directly and supervise employees in food preparation and service.
• Provide leadership, training, and oversight for all unit activities to meet organizational and client objectives.
• Train and manage kitchen personnel, coordinating culinary activities including food safety standards and allergen training.
• Handle weekly purchasing, monthly inventory management, and accurate cash handling.
• Establish presentation techniques and quality standards, and plan and price menus.
• Ensure proper equipment operation and maintenance, and proper safety and sanitation in the kitchen.
• Oversee special catering events, offering culinary instruction and demonstrating culinary techniques as needed.
• Handle administrative duties, including budgeted food and labor cost tracking, ordering, and weekly and monthly reporting.

Requirements

• Culinary degree or certification, or three to five years in a related position with comparable experience.
• ServSafe Certification required.
• Knowledge of food safety, budget management, and employee training and development principles within the food profession.
• Required culinary expertise to forecast, prepare, and safely store all regular and catering menu items.
• Strong time management, multi-tasking, and problem-solving skills, with strong oral, reading, and written communication.
• Ability to stand for extended periods of time.
• Ability to lift and move food, food containers, and other items from floor level to shoulder height.

A key member of the university event management team, the Chef Manager owns food production, presentation, and staffing for daily and catered university dining service. Collaborating across the Executive Chef's office and university leadership, the Chef Manager develops recipes, enforces hygiene standards, and reports on staffing and production issues to keep event goals on track.

Functions

• Manage the preparation, production, and presentation of foods served in the unit through supervision and delegation to production staff.
• Evaluate and respond to customer needs, making recommendations to maximize satisfaction.
• Supervise culinary staff to maintain quality service in a challenging, rewarding environment.
• Develop recipes for all menus under the Executive Chef's direction, balancing nutrition, seasonal and affordable ingredients, and variety.
• Manage production staff, including recruitment, performance reviews, disciplinary actions, and staff morale.
• Maintain sufficient staffing levels to control labor costs.
• Build strong working relationships with staff, assisting in their training and development.
• Enforce uniform compliance and hygiene practices.
• Drive continuous improvement of production processes.
• Communicate with the Executive Chef, providing feedback on staff, product, and process issues to meet event management goals.
• Participate in daily production meetings.

Experience & Qualifications

• Bachelor's degree from an accredited college or culinary school, or its equivalent, required.
• A minimum of three years of related experience, preferably in a food production leadership position.
• Previous restaurant or kitchen supervisory experience required.
• Strong experience in food production, food handling, and visual presentation of food.
• Proficiency in Word and Excel.
• Working knowledge of Kronos Payroll or similar catering systems, such as EMS or Delphi, desired.
• Ability to function well in a team-oriented environment.
• Proven leadership skills, with the ability to motivate and manage staff at all levels.

Comfortable, home-style dining for aged care residents depends on the Chef Manager, who builds daily menus around individual dietary needs such as diabetes and weight management. Based within the home's catering team, the Chef Manager leads staff, oversees food preparation and infection control, and gathers resident feedback through quarterly review meetings to keep standards high.

Accountabilities

• Run an efficient, high-quality dining and catering service for residents.
• Lead the catering team, maintaining a positive attitude, respect, and communication with all members.
• Collaborate with the lifestyle team to plan and cater for activities and events.
• Meet specialist resident dietary requirements, such as diabetes or weight management needs.
• Gather resident feedback through quarterly review meetings and act to resolve issues raised.
• Prepare main dishes for lunch and dinner service.
• Oversee washing, preparation, and cooking of vegetables, soups, sauces, desserts, and baked goods.
• Prepare all meals fresh daily using seasonal produce.
• Manage safe processes in food purchasing, storage, handling, and preparation.
• Apply infection control principles and practices across the kitchen.
• Complete required paperwork promptly under quality assurance processes.
• Identify training needs among catering staff as processes, equipment, or requirements change.

Technical Qualifications

• Certificate in Commercial Cookery, or equivalent, essential.
• Previous experience in a similar role within the aged care sector.
• Hotel or restaurant experience desirable but not essential.
• Understanding of food audits.
• Demonstrated ability to liaise effectively with stakeholders.
• Effective time management, organisational, and budget management skills.

As the Chef Manager, this role delivers meals suited to each patient's ordered diet and food consistency needs across a post-acute care facility. The interdisciplinary care team relies on this work to keep meals timely, safe, and appropriate, while the Chef Manager also supports patient evacuations and unit visits when needed.

Activities

• Prepare and serve meals that are appetizing in taste and appearance, suited to each patient.
• Apply knowledge of ordered diets and food consistency requirements.
• Ensure food and supplies for the next meal are readily available.
• Serve meals and snacks in a timely manner.
• Use provided production tools and recipes to prepare meals and snacks.
• Exhibit excellent customer service and a positive attitude toward patients.
• Assist in patient evacuations when required.
• Maintain dependable, regular attendance.
• Apply reasoning skills and good judgment in daily decisions.
• Communicate and function productively as part of an interdisciplinary team.
• Perform physical tasks such as standing, bending, lifting, and reaching throughout working hours.
• Read, write, speak, and understand English to communicate effectively on the job.

Position Requirements

• High school diploma or equivalent.
• One year of experience in food preparation preferred.
• Experience preparing and cooking food in large quantities.
• Knowledge of practices, procedures, and applicable laws, regulations, and guidelines governing a post-acute care facility.
• Ability to make independent decisions when circumstances warrant.
• Capacity to implement and interpret department programs, goals, objectives, policies, and procedures.
• Proficient performance across all competency areas, including patient rights and safety and sanitation.
• Ability to maintain professional working relationships with associates, vendors, and others.
• Ability to maintain confidentiality of proprietary and confidential information.
• Understanding of and adherence to company policies, including harassment and compliance procedures.
• Demonstrated integrity and professionalism, including completion of required Code of Conduct training.

Chef Manager leads the planning, cooking, and direction of food preparation to protect the company's reputation for food quality with every client and customer. Success in the position means hitting sales targets through centrally driven menus and promotions, staying compliant with health, safety, and COSHH regulations, and keeping weekly budgets, payroll, and stock reporting on track.

Operational Focus

• Plan, organize, and direct the preparation and cooking of food to uphold the company's reputation for quality.
• Drive sales through centrally planned menus and promotions, ensuring compliance through preferred suppliers.
• Deliver high-quality service to customers and clients in line with the food service offer for the sector.
• Ensure compliance with health, safety, food hygiene, and COSHH regulations.
• Organize, support, and direct employees in their day-to-day tasks, remaining accountable for the team on site.
• Manage unit budget targets, weekly payroll processing, stock-takes, sales input, invoice processing, and end-of-week bookwork.

Knowledge, Skills & Abilities

• Professional Cookery, Food Production and Cooking qualification, or equivalent.
• Previous experience as a chef.
• Good knowledge of and ability to manage HSE requirements for the role.
• Able to work in a busy environment, delivering excellent standards in all areas.
• Willingness to take an innovative approach, using initiative and embracing change.
• Demonstrated positive, professional outlook in all interactions.
• Strong passion for great food, service, and delivering on customer promises.
• Good communication skills, liaising with peers, customers, clients, and stakeholders.
• Strong results orientation, holding others accountable, with a strong understanding of customer needs.

The Chef Manager oversees food service for a remote camp, managing menus, labour costs, and inventory within strict compliance and budget guidelines. Reporting to camp management, the Chef Manager trains staff on health and safety procedures, runs daily safety meetings, and keeps customer relations and ordering aligned with lodge capacity.

Key Deliverables

• Manage food services in strict compliance with company food service guides and provincial and federal regulations.
• Plan menus appropriate to the camp clientele, in line with the contract scope of work and approved budgets.
• Conduct monthly inventory and inventory control.
• Adhere to the labour matrix and control labour costs.
• Prepare and serve meals to the highest standards while maintaining cost control and effective product use.
• Oversee all camp staff, ensuring duties are performed professionally and on time.
• Order correct product quantities for lodge capacity.
• Train and monitor employees on health and safety procedure compliance.
• Conduct daily safety meetings with all staff.
• Set strong customer service and work examples for the team.
• Follow safe procedures and adhere to government and company health and safety policies.

Professional Experience

• Culinary Red Seal certification required.
• Minimum of three years of experience in a similar Chef Manager role, ideally overseeing departments such as kitchen, housekeeping, and maintenance.
• Professional oral and written communication skills.
• Ability to perform administrative tasks.
• Able to work in a challenging, varied environment.

Embedded within the kitchen team, the Chef Manager oversees daily operations, food hygiene standards, staff rotas, and stock control across the whole site. Working closely with other chefs at all levels, the Chef Manager writes menus, develops new dishes, manages costs, keeps health and safety and hygiene practices on point, and records recipes to protect quality and variety throughout the kitchen.

Areas of Ownership

• Oversee all parts of kitchen operations.
• Ensure all food is served in good time.
• Ensure food hygiene standards are met by all staff.
• Manage time and rota scheduling.
• Manage an individual or team of kitchen staff.
• Train and develop current and new staff.
• Write menus, record recipes, and develop dishes to ensure variety and quality.
• Order stock, ensure correct storage, and control inventories.
• Control costs across the kitchen.
• Direct the food preparation process, guiding cooks on time and stock management.
• Manage and work closely with other chefs at all levels.
• Take responsibility for health and safety across the kitchen.
• Take responsibility for food hygiene practices.
• Follow company HR procedures and keep required health and safety and food delivery records.

Background & Experience

• Experience across a variety of kitchen environments and cuisines.
• Understanding of produce and ingredients.
• Good working knowledge of Hazard Analysis and Critical Control Points (HACCP) at all levels.
• Excellent cooking skills and knowledge of all sections.
• Ability to write menus that are both creative and profitable.
• Strong numeracy and budget management skills.
• Ability to learn and competently use a computer and core software packages.
• Strong organisational skills.
• Ability to work unsupervised, consistently delivering quality work, and monitoring own and team performance.
• Good oral communication, engaging efficiently and effectively with staff and managers.

Reporting to the Contract Group Manager, the Chef Manager develops one site within a major rail construction contract, finishing menu items sent from a central production unit. Partnering with the onsite catering team and the Contract Manager on off-site events, the Chef Manager keeps machinery use, cleanliness, and food hygiene standards consistent across some evening and weekend shifts.

Role Responsibilities

• Lead the onsite catering team, supporting the Contract Manager with off-site events.
• Prepare high-quality food that satisfies clients and customers.
• Maintain high standards of cleanliness across the kitchen and surrounding areas.
• Ensure correct use of all machinery and equipment.
• Represent the site positively, maintaining a strong brand image.
• Comply with food handling and hygiene standards.
• Comply with health and safety regulations.

Required Qualifications

• Understanding of profit margins, purchasing policy, budgeting, and food costing.
• Working knowledge of numeracy and core computer literacy.
• Excellent communication and interpersonal skills.
• Ability to manage staff in a calm, inspirational manner.
• Demonstrated forward-thinking approach that helps prevent wastage.
• Strong passion for food.
• Excellent culinary skills.
• Proven ability to work well as part of a team, with excellent organisation skills.

Sitting at the intersection of food preparation and site management, the Chef Manager develops menus for seasonal change while controlling food and labour costs across an aged care kitchen. Operating across dietary accommodation, stock control, and team leadership, the Chef Manager keeps meals allergy-safe and texture-appropriate while meeting clearance and vaccination requirements common in aged care work.

Job Functions

• Balance food preparation and presentation duties with site management responsibilities.
• Manage overall food and labour costs.
• Meet dietary requirements, including allergies, texture modification, and pureed diets.
• Order, rotate, and stocktake supplies.
• Maintain a clean kitchen, equipment, and utensils.
• Uphold legislated food hygiene and general safety practices.
• Deliver fast, effective service with a positive attitude.
• Lead team management, development, and mentoring.
• Support the broader team as required.
• Develop menus to reflect seasonal changes.

Qualifications & Experience

• Certificate III, or similar, in Commercial Cookery.
• Food Safety Certification, mandatory, with current flu vaccination.
• NDIS Work Screening Check.
• National Police Clearance.
• Experience managing labour, food, and operational costs, with strong budgeting skills an advantage.
• Previous experience in total kitchen operations and site relief management within an aged care or similar environment.
• Ability to work as an effective team leader, maintaining a positive attitude, respect, and communication with the catering team.
• Ability to work in a fast-paced, challenging, time-sensitive environment.
• Demonstrated genuine, friendly, and professional customer service.

A key member of the site's food service leadership, the Chef Manager oversees purchasing, preparation, and execution of cost-effective, high-quality catering. Collaborating across corporate training programs and staff development initiatives, the Chef Manager keeps financial records accurate and sanitation compliant with health regulations while building strong customer relationships.

What You'll Do

• Oversee purchasing, preparation, and execution of high-quality, cost-effective food service.
• Hire, train, and schedule staff.
• Participate in corporate training and staff development programs.
• Prepare and maintain accurate, timely accounting and financial records within the operating budget.
• Maintain sanitary, safe operations in line with federal, state, and local health regulations.
• Follow HACCP guidelines to prevent foodborne illness.
• Represent the company in a courteous, friendly manner with customers and clients.
• Listen to customer feedback and make changes to better meet client and customer needs.

Skills & Qualifications

• Culinary Arts degree preferred.
• Culinary experience in a similar, high-volume food service establishment.
• Food service training with experience in HACCP-based food preparation techniques.
• Understanding of restaurant merchandising and marketing for service preparation and presentation.
• Effective communication skills for presenting information to customers, clients, and employees.

Warm, home-style dining for residents depends on the Chef Manager, who develops nutritious meals, snacks, and desserts alongside a small team of cooks and kitchen hands. Serving as the link between kitchen and community life, the Chef Manager builds relationships with residents and families, gathers menu feedback, and keeps stock and hygiene standards within budget.

Day-to-Day Responsibilities

• Prepare nutritious meals, snacks, and desserts to a high standard.
• Maintain kitchen hygiene standards and follow health and safety procedures.
• Develop new and interesting menu items.
• Build relationships with residents and their families, offering companionship at mealtimes and gathering feedback on menu improvements.
• Maintain stock levels and place orders in line with facility budgets.
• Work within a team of cooks, kitchen hands, and food service assistants.

Requirements

• Certificate III in Commercial Cookery.
• Food Handling or Food Safety Certificate (HLTFSE001), or willingness to obtain one.
• Experience in a similar role within aged care, health services, or catering, advantageous.
• Knowledge of special dietary requirements and modified meals, beneficial.
• Strong customer focus.

As the Chef Manager, this role advances kitchen personnel management and supervises culinary activities to help meet budget requirements and company-delivered programs. The wider operation relies on this work to estimate food consumption, standardize recipes, plan and price menus, and keep equipment safe and sanitary in the kitchen.

Scope of Work

• Train and manage kitchen personnel, supervising and coordinating related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes, standardizing production recipes for consistent quality.
• Establish presentation techniques and quality standards, and plan and price menus.
• Ensure proper equipment operation and maintenance, and proper safety and sanitation in the kitchen.
• Oversee special catering events, offering culinary instruction and demonstrating culinary techniques as needed.

Experience & Qualifications

• Culinary degree preferred, or two to three years of post-high school education or equivalent experience.
• Two to three years of experience in a related position.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of managing people and problems.
• Strong oral, reading, and written communication skills.

Chef Manager oversees catering and associated services across two distribution centre sites, coordinating menu planning, stock control, and unit security while recruiting local team members with the Operations Manager. Success in the position means keeping food quality and cost consistent across both centres, even as the schedule stretches into occasional evenings and weekend cover.

Work Activities

• Coordinate and manage all catering and associated services at appointed premises.
• Produce food in line with the company recipes, cooked and presented to a high specification.
• Plan and promote menus, control stock, and manage EDI ordering of all supplies.
• Secure the unit's money at all times.
• Recruit and appraise all local unit team members on an agreed time scale, in agreement with the Operations Manager.
• Oversee two distribution centre sites that operate seven days a week across various services.

Technical Qualifications

• Professional catering qualification to 706/1 and 2, or equivalent NVQ.
• Food Safety Level 3 qualification, an advantage.
• Previous experience in a similar role and environment, an advantage.
• Previous experience within the restaurant or hotel sector also considered, alongside a similar catering background.
• Good standard of cooking and food presentation.
• Ability to work within a challenging budget.
• Working knowledge of standard IT systems for day-to-day site administration.
• Willingness to work occasional evenings and weekends, covering holidays and short-notice absences.

The Chef Manager coordinates food preparation and nutrition services across patient, resident, and retail dining, directing production staff to meet safety, sanitation, and diet-specific standards. Reporting to the Food and Nutrition/Dining Services Director, the Chef Manager partners with regional operations leaders to keep meal service compliant, on budget, and responsive to patient needs.

Performance Expectations

• Direct and coordinate with the Retail Services team, Food and Nutrition management team, and regional directors of operations.
• Initiate and maintain positive relationships with customers, peers, and associates to drive customer service improvement initiatives.
• Complete required weekly and monthly reports in a timely, professional format.
• Direct staff on proper use of kitchen equipment and supplies, reporting and following up on any needed repairs.
• Conduct regular department meetings and order food, supplies, and equipment within budget.
• Monitor production, sanitation, and safety, directing staff to take corrective action and prevent recurrence.
• Develop cleaning schedules, complete sanitation inspections, and maintain temperature records for food and equipment.
• Develop production staff schedules within a budgeted master schedule, adjusting staffing daily to maintain service.
• Assist with hiring, training, and evaluating new production associates on recipes and safe equipment operation.
• Ensure food preparation follows menu and diet specifications, monitoring tray assembly for proper handling and presentation.

Position Requirements

• Working knowledge of the HIPAA Privacy Act, maintaining confidentiality of patient and resident information.
• Working knowledge of current sanitation guidelines.
• Proficiency in up-to-date cooking techniques, implemented across the department.
• Able to handle varying workloads and meet changing deadlines, as necessary.
• Able to establish priorities, work independently, accomplish objectives without supervision, and resolve problems as they arise.
• Availability for emergency response at nighttime and on weekends, as required.
• Comfort working amid frequent exposure to walk-in refrigerator and freezer conditions.
• Willingness to travel by automobile to meetings and facility-related functions.
• Comfort working amid daily exposure to healthcare-related illness risk, common in the environment.

Embedded within a multi-unit restaurant leadership team, the Chef Manager elevates food quality, profitability, and guest experience across the unit, setting the vision for menu creativity and staff accountability. Working closely with the Executive Sous Chef, Sous Chefs, and restaurant leadership, the Chef Manager reviews schedules, food samples, and NPS performance to keep service consistently ahead of the competition.

Core Responsibilities

• Ensure consistent, high-quality food while maximizing profitability and organizational stability of the unit.
• Create, implement, and execute vision for food creativity, quality, consistency, staff accountability, and equipment integrity.
• Ensure the Executive Sous Chef and Sous Chef are properly trained to execute every recipe and correct food issues with their teams.
• Secure a Net Promoter Score 20 points higher than the immediate competition by increasing the number of promoters.
• Develop short-, medium-, and long-term objectives and strategies, including price changes, menu composition, and sales initiatives.
• Participate in weekly manager meetings, reviewing weekly food samples and troubleshooting operating issues.
• Provide sous chefs with daily, weekly, and monthly tasks based on business plan objectives and strategies.
• Ensure staff present in proper uniform and deliver welcoming and departing remarks to guests as needed.
• Control food, supply, and linen costs on the P&L without sacrificing guest experience.
• Grow the bench, promoting at least two to three supervisors or chefs per year.
• Maintain kitchen equipment to keep it fully operational.
• Manage daily, weekly, and monthly disciplines.
• Write back-of-house schedules and review them with restaurant leadership for final approval.
• Keep the team motivated through continuous education, including structured training programs, book clubs, and workshops.

Knowledge, Skills & Abilities

• Bachelor's degree in Culinary Science, or related certificate, preferred.
• 3 or more years of experience as Executive Chef.
• Experience with Peruvian cuisine, preferred.
• Proven track record of kitchen management.
• Advanced knowledge of current cooking trends and best practices.
• Working knowledge of various computer software programs.
• Ability to spot and resolve problems efficiently.
• Ability to delegate multiple tasks effectively.
• Strong communication and leadership skills.

Reporting to the hospital's dining services leadership, the Chef Manager executes daily menu planning, food safety compliance, and campus-wide culinary support, filling in for other chefs as needed. Partnering with nursing units and facility management, the Chef Manager helps ensure every patient receives a visit from the care team while keeping meals safe, compliant, and consistently high quality.

Key Responsibilities

• Plan regular and modified menus according to established guidelines.
• Follow standardized recipes, portioning, and presentation standards, tasting completed meals to ensure quality.
• Complete and use daily production worksheets and waste log sheets.
• Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensuring staff completion.
• Maintain inventory of food and non-food supplies within established guidelines, ensuring product availability when needed.
• Decide on the use of leftover food products within company guidelines.
• Comply with federal, state, and local health and sanitation regulations, verified through health department and third-party audits.
• Visit patients on an assigned nursing unit to help ensure every patient receives a management or professional team visit during their stay.
• Follow facility and department safety policies and procedures, including occurrence reporting.

Professional Experience

• Bachelor's degree in Culinary Arts, Food Services Technology, Management, or a related field, or an Associate's degree in Culinary Arts or a culinary certificate with required experience.
• ServSafe certification, highly desirable.
• 3 or more years of progressive culinary or kitchen management experience, depending on formal degree or training.
• Hands-on experience as a chef required.
• Extensive catering experience, a plus.
• Experience in high-volume, complex foodservice operations, highly desirable.
• Experience in institutional and batch cooking.
• Extensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with computer programs, including Microsoft Word, Excel, PowerPoint, Outlook, and email.
• Willingness to participate in patient satisfaction programs and activities.

Sitting at the intersection of dietary care and everyday hospitality, the Chef Manager coordinates food safety compliance, menu planning, and staffing rotas across an extra care catering service. Operating across infection control, COSHH, and fire safety requirements, the Chef Manager guides catering staff to keep residents' nutritional needs at the center of every meal while introducing new products and training new team members.

Core Functions

• Ensure high standards of food quality from point of delivery through meal preparation, cooking, and service.
• Ensure compliance with the food safety management system (HACCP), maintaining temperature control records and food labelling.
• Ensure high cleaning and hygiene standards are met, compiling cleaning rotas and schedules.
• Plan menus for the restaurant and special events.
• Plan off-duty rotas to ensure adequate staff cover at all times.
• Ensure staff are aware of their responsibilities in infection prevention, food hygiene, COSHH, health and safety, fire safety, and PPE.
• Plan the introduction of new products, meals, and services.
• Assist with the training of new staff.

Background & Experience

• Previous experience of working within the catering industry.
• Previous experience of supervising staff.
• Working knowledge of current legislation and best practice.
• Good knowledge of healthy eating principles.
• Working knowledge of budget and financial control methods.
• Familiarity with stock management principles.
• Solid knowledge of menu costing processes.

A key member of the corporate dining account team, the Chef Manager guides menu planning, budgeting, and financial reporting for a small, close-knit kitchen serving breakfast and lunch on weekdays. Collaborating directly with the client and the marketing and culinary team, the Chef Manager rolls out new service programs while keeping food and labor costs on track.

Primary Duties

• Oversee all food preparation, including planning and creating menus.
• Manage all financials, including budget development, forecasting, and financial reporting.
• Manage cost controls and expenditures for the account, including food and staff budgeting.
• Manage and lead a small team.
• Act as the direct liaison with the client.
• Roll out and train new culinary and service programs with the marketing and culinary team.

Required Qualifications

• Experience in culinary operations and managing teams, required.
• Experience managing catering and production costs.
• Strong interpersonal skills, enjoying connecting with people.
• Exceptional leadership skills, able to manage and motivate a small team.
• Ability to multitask and manage change.
• Able to stand and walk for long periods, use hands to control tools, and repeat movements including bending and twisting.