Chef Hub Manager

Role: Chef Hub Manager

Location: Writhlington

Start Date: ASAP

Hours: 37 per week, Monday to Friday, term time plus 5 inset days

Salary: Grade 7 and scale point 23 - 26, £18.44 - £19.96 per hour, (£35,570 - £38,510 per annum) actual salary £30,560 - £33,086

Are you an experienced Head Chef looking for an impactful role that goes beyond the traditional kitchen? Do you thrive in a leadership position where quality, nutrition, and community matter?

Writhlington School is seeking a dynamic, highly organised and passionate Chef Hub Manager to lead our busy kitchen team and oversee our multi-school catering production. In this pivotal role, you will not only drive high standards for our home site but also oversee the daily preparation and dispatch of wholesome, delicious meals supplied to other local schools across our Trust.

Key Responsibilities

• Team Leadership & Development: Lead, supervise, and inspire the kitchen and catering team. Manage task allocation, conduct performance/probationary reviews, handle return-to-work interviews, and foster ongoing staff development.
• Multi-School Food Production & Service: Oversee the daily preparation, cooking and dispatch of high-quality meals across multiple sites. Ensure imaginative, nutritionally balanced and compliant menus that cater to special dietary needs and allergies.
• Catering Strategy & Systems: Assist in delivering a catering strategy aligned with the Food for Life Partnership Scheme. Manage cashless catering systems and oversee food service areas to deliver excellent customer service.
• Health, Safety & Compliance: Maintain exemplary hygiene and safety standards across all preparation and service areas, ensuring strict compliance with HACCP and COSHH regulations.
• Financial & Stock Management: Operate within allocated budgets, order supplies from nominated Trust suppliers, conduct physical monthly stock takes, and maintain robust stock rotation.

About you:

Essential Criteria:

• Experience & Qualifications: Minimum 2 years’ experience working at Head Chef level, holding relevant professional qualifications (City & Guilds 706/1 & 2, or NVQ Level 2/3).
• Technical Knowledge: Strong understanding of nutrition, allergen management, risk assessments, HACCP, and COSHH regulations.
• Commercial Acumen: Proven ability in financial awareness, budget tracking and efficient stock management.
• Leadership & Personal Attributes: Confident, approachable and resilient under pressure with excellent organisational and communication skills.
• IT & Operations: Confident using digital tools (e.g., Chromebook) and managing team performance.
• Physical Fitness: Capable of fulfilling physical aspects of the role, including lifting, bending, moving food stores and handling heavy catering equipment/trolleys.
• Safeguarding & Ethics: Deep commitment to safeguarding, promoting the welfare of children and forming appropriate professional boundaries.

Desirable Criteria:

• Level 3 Food Hygiene Certificate.
• Good general education (GCSE English and Mathematics at Grade C/4 or above, or equivalent).