Chef Manager

Job Type:
Job Sector:
Food, Beverage
East Anglia
£27,000 to £30,000 per annum
Salary Description:
£27000 - £30000
Job Ref:

Job Purpose:  

To manage and control the catering services for the client to the agreed specification and to the agreed performance, qualitative and financial targets
Main responsibilitiesDimensions - Responsible for:

Total annual revenue budget –
No of services managed -  
No of direct reports


To produce all food services to the agreed client standard by taking personal responsibility of the delivery with the assistance of a supporting team

To ensure financial documentation and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels
To manage the quality and hygiene of the food cycle from preparation through to delivery
To actively enforce relevant statutory, company and site OH&S compliance together with the monitoring of related equipment
To motivate and lead catering employees to perform their roles to a high standard and in alignment to Sodexho policies and procedures
To actively seek and identify opportunities for business growth within the contract and external market


Key Performance Indicators

Delivery of a consistent level of service, within the Company's standards, to the contract specification and agreed performance, qualitative and financial targets.
Compliance to company and statutory regulations relating to safe systems of work, health & safety, hygiene, cleanliness, fire and COSHH.
Client retention and satisfaction
Unit audit scores including UBHC
People Management

Key Tasks



Ensure that methods of preparation, production and presentation comply with Sodexho’s standards and procedures.
Obtain purchases from Sodexho nominated suppliers.
Comply with all relevant sections of the Quality Assurance Audit and to complete routine audits at a frequency as indicated in the “Unit Activity Calendar”.
'Walk the floor' during service periods to ensure that excellent levels of service are being delivered to the customers.
Ensure prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI's.
Uphold the correct procedures in menu planning, ordering and stock control
Receive and check goods-in against invoice for quantity and quality
Ensure that all goods are quickly and correctly stored away on rotation system following the rule 'first in, first out' and comply with health and safety regulations
Prepare and implement varied costed menu's to meet the service offer specification and cater for special functions
Comply with all Company & Client policies, site rules and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH. This will include your awareness of any specific hazards in your work place and training of staff.
Ensure that all equipment used, is in safe working order, checked regularly and serviced.  Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe.
Ensure that all equipment, monies and the overall establishment, is safe and secure at all times.
Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract
Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI's.
To take adequate steps to ensure the security of Company and Client property and monies under your control.
Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions
Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract.
Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate.
Comply with any reasonable instruction from your line manager within the agreed deadline.
Comply with all Sodexho Company policies/procedures and client site rules and regulations.
Carry out other reasonable tasks as directed by management.



Maintain excellent client relationships and communicate with the day to day client at every opportunity - holding at least a weekly review meeting
Ensure that all written communication represents a professional image to customers, clients and staff.
Actively seek and identify opportunities for business growth both within the contract and the external market.
Maximise profitable sales by the introduction and maintenance of food service brands to the standard required by the Company.
Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary.



Ensure that the Company’s accountancy documentation and administration procedures are carried out to the Sodexho Way Compliance Standards and that the necessary weekly & monthly returns are completed accurately and transmitted at the appointed time or despatched manually.
Ensure that all costs and expenditure are within the budgeted levels agreed between the Client and Sodexho.  Control all costs such as labour, expenses, cash purchases as agreed with your line manager.
Ensure tariff prices are correct, that all catering services are costed and charged according to the terms of the contract.
Maintain levels of stock, cash, local credit and debt outstanding to the agreed establishment targets.



Administer the payroll for establishment staff via EProfit and maintain personnel records to comply with statutory regulations and Company policy.
Recruit, manage, induct, train, motivate and appraise staff to promote good employee relations and operate within Company procedures, legislation and the Investors in People standards.  (Staff appraisals to be conducted at least annually). Maintain training records for all staff, ensuring that individual needs are recognised and met either through on or off job training.
Ensure that all Sodexho employees project a positive, approachable, friendly and professional image.
Comply with the procedures as laid down within the Unit Personnel Manual or as advised by the Human Resources Manager.
Hold monthly team briefing meetings using the Company Team Brief format.
To attend an annual appraisal with your Line Manager and to agree and take ownership of your training and development needs.
Attend Company Training Courses and District Meetings as requested.
Plan and control holidays within the operation to 'self cover' where practicable



Ideal candidateKnowledge, Skills and Experience required

Proven experience in managing and leading a catering function
Industry acumen and knowledge of external catering developments & innovations
Strong financial understanding and demonstrable budgeting management
Experienced in adhering to and driving company initiatives
Experience in leading, and managing a team
Strong communication, and negotiation skills
Experience working in a standards /compliance environment
Relevant qualification and training and IT literate


Level A

Relationship Management
Impact and Influence
Working with others
Planning and Organisation
Results Orientation
Financial and Business awareness
Analysis and decision making
Continuous improvement


Contact Details:
Tel: 01276 687 000
Contact: John Moores

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