Executive Chef
1 month ago
Aramark UK is seeking a dedicated and experienced Chef Manager to lead our team at Birmingham Metropolitan College in Sutton Coldfield campus. This is a permanent role that will be based on site and involve overseeing the main restaurants, serving breakfast and lunch, with a grab and go offering. The campus also has a busy retail outlet and a coffee shop that serves 2,000 students.
The ideal candidate will be a strong people manager who can lead and develop a team. The role will involve overseeing the retail outlet, coffee shop, grab and go, and restaurants, while leading the team to success. The candidate will be responsible for maintaining the integrity of the standard Aramark food offer, ensuring food quality and integrity at all times.
The successful candidate will have experience as a people manager with at least 6 reports, experience operating as a Chef, and ideally education and contract catering quality-led catering establishment. They will be hands-on and reliable with a strong work ethic, and have a passion for people and food.
What We Offer:
- A competitive salary of up to £30,000
- A permanent position, Monday to Friday, term time only (40 weeks per year)
- Opportunity for overtime throughout holidays
- Company pension
- MyStaff Shop discounts
- Generous Annual Leave, increasing in line with service, and the ability to buy extra
- EAP in-house mental health champion
- Training and development
A Day in the Life of a Chef Manager:
- Oversee the retail outlet, coffee shop, grab and go, and restaurants, while leading the team to success
- Lead the team to ensure tasks are appropriately allocated and food preparation activities are delivered using standard recipes and in line with Aramark brand standards
- Maintain integrity of the standard Aramark food offer, responsible for maintaining food quality and integrity of items at all times
- Accountable for stock flow and rotation of products
- Lead the team to use best practice Food Production techniques using the Aramark systems and brand standards
- Handle customer complaints as required
- Direct and coach team members to learn procedures and standards for all kitchen tasks, ensuring all training and development needs are met
- Ensure complete compliance with food safety and health and safety legislation
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