Chef Manager in Pembury

We’re a specialist catering company dedicated to providing delicious, healthy and exciting food for Independent Schools. We know the crucial role that food can play on a pupil’s ability to learn, develop and ultimately flourish. Food isn’t simply fuel, it’s critical to creating happy, healthy and inquisitive young minds.

Lexington is committed to safeguarding children and colleagues. Candidates that are shortlisted for this role will be required to have an Enhanced Disclosure and Barring Service (DBS) check, including Children's Barred List.

Job Role: To lead and manage the day-to-day catering operation at site level, ensuring the highest standards of food quality, service, safety, compliance and client satisfaction are consistently achieved. The Chef Manager is accountable for the kitchen, food production, service delivery, hospitality, stock control, people management, financial performance and the day-to-day relationship between the site, the client and Lexington. The role requires strong culinary leadership, sound commercial awareness, excellent organisation, and the ability to build positive working relationships with both the client and the catering team.

Key Responsibilities:

• Operational Management: Take ownership of the day-to-day catering operation on site. Plan daily food production in line with pupil numbers, staff feeding, hospitality, events and agreed service levels. Ensure breakfast, lunch, supper, hospitality, events and boarding provision, where required, are delivered to the agreed standard. Oversee service periods, ensuring food availability, presentation, replenishment, queue management and customer experience are maintained. Organise daily team deployment across preparation, service, cleaning, hospitality and other site requirements. Maintain high standards of food quality, presentation, service, cleanliness and organisation. Plan effectively for school events, theme days, open days, hospitality and changing client needs. Escalate operational issues, risks or concerns to the Operations Manager promptly.
• Food, Kitchen and Compliance: Lead food production and maintain strong culinary standards. Ensure menus, recipes, allergens, special diets and portion controls are followed. Ensure menus, allergens and company system information are accurate and kept up to date. Maintain all required food safety, health and safety, allergen and cleaning records. Ensure stock is stored, labelled, rotated and managed correctly. Complete stock takes and control ordering to reduce waste and manage cost. Monitor food waste, portion control and uptake, taking action to improve efficiency and reduce unnecessary cost. Ensure cleaning standards are maintained throughout the day and that closing-down procedures are completed correctly. Report equipment faults, maintenance issues and site risks promptly. Ensure all purchases are made through approved suppliers unless agreed otherwise. Work in line with school safeguarding expectations and report any concerns through the correct process.
• Financial and Accounts Control: Manage site-level financial performance in line with budget. Control food cost, labour cost, stock, sundries and hospitality spend. Check invoices, delivery notes and purchasing records accurately. Submit accounts information, hospitality backup, stock data and recharges on time. Identify overspends, risks or opportunities for improvement and discuss these with the Operations Manager. Support the Operations Manager with budget reviews, forecasting and site financial reporting where required. Ensure stock, ordering and production are managed commercially and responsibly.
• Client and Lexington Relationship: Act as the day-to-day contact for the client on site. Build a positive and professional relationship with the school. Respond to client feedback and resolve issues quickly and constructively. Engage positively with pupils, staff and school representatives to gather feedback and improve the dining experience. Always represent Lexington positively and professionally. Act as the key link between the site team, client and Lexington support teams. Support Lexington initiatives, audits, reporting and service improvements. Communicate site updates, risks, successes and support needs clearly to the Operations Manager.
• Hospitality, Events and Boarding: Take ownership of hospitality delivery, ensuring requests are planned, costed and delivered professionally. Maintain clear hospitality records and backup for charging and client visibility. Plan staffing, food production, stock and equipment around events, boarders and hospitality requirements. Support school events, theme days, open days, parent evenings and food engagement activities as required. Manage boarding food provision where required, ensuring it is safe, consistent and aligned to the agreed service. Ensure any additional client requests are agreed, costed and communicated clearly before being delivered. Review hospitality and event delivery regularly to improve standards and client satisfaction.
• People Management: Lead, motivate and support the catering team. Set clear expectations for standards, conduct, timekeeping, food quality and service. Plan rotas in line with service needs, pupil numbers, hospitality requirements and budget. Organise the team effectively across kitchen production, service, cleaning, hospitality and boarding where required. Support training, onboarding, probation reviews and team development. Ensure mandatory training is completed within required timescales. Manage day-to-day staffing matters fairly and escalate formal issues where required. Hold regular team briefings to communicate menus, service needs, events, standards and priorities. Create a positive, respectful and professional working environment. Promote teamwork, accountability and pride in the catering service.

The Chef Manager should demonstrate:

• Previous experience as a Chef Manager, Head Chef, Catering Manager or similar.
• Strong culinary skills and confidence leading a busy kitchen.
• Experience managing a catering team in a school, contract catering, hospitality or similar environment.
• Good understanding of food safety, allergens, health and safety and compliance.
• Experience managing stock, ordering, budgets, food cost and waste.
• Ability to plan production and service for high-volume daily feeding.
• Strong people management and communication skills.
• Ability to build good client relationships.
• Organised, hands-on and able to manage multiple priorities.
• Confident using company systems, email and basic reporting tools.
• Professional, calm and solutions focused.
• Able to work independently while remaining connected to the wider Lexington team.

Personal Attributes:

• Positive and professional.
• Hands-on and visible.
• Organised and reliable.
• Calm under pressure.
• Commercially aware.
• Client-focused.
• Passionate about food and service.
• Supportive of the team.
• Accountable and proactive.
• Able to follow through on commitments.

Flexibility Statement: Because of the changing nature of our business, this job description may change from time to time. You may be required to undertake other duties of a similar nature that fall within your capabilities and are reasonably requested by management.

Brilliant Work Deserves Brilliant Perks!

• Free, tasty meals – Enjoy tasty, nutritious food on us while you work!
• Flexible working – including part time roles, because life doesn’t run on a 9-5 schedule.
• Plenty of Time to Unwind – Flexibility around family life with holidays that match the school calendar.
• Leave for life’s important moments – whether family, personal or unexpected.
• Give back time – paid volunteering days for the causes you care about.
• Room to grow – career development and learning opportunities for all stages of your career.
• Financial security – pension schemes and life assurance.
• Exclusive discounts – save on entertainment, leisure, and even travel!