Food Production Supervisor/Kitchen Manager in Manchester

Band 4 Main area. Grade Band 4 Contract Permanent Hours Full time – 37.5 hours per week (Rotational rota with hours ranging from 07:00 to 19:00 Mon‑Sun 5 days over 7 (including weekends and bank holidays)). Site Greater Manchester Mental Health – Any of the unit Town Prestwich, Manchester. Salary £28,392 – £31,157 per annum pro rata. Salary period Yearly. Closing 10/06/2026 23:59.

Job overview: To succeed in this role, you need to be self‑motivated and flexible in your work. Being a team player and showing initiative will help us achieve success together. Good communication skills are essential as you will work with a diverse team to maintain high standards. This position offers an excellent opportunity for growth, as you will manage and develop the team while providing exceptional service and adhering to food hygiene practices. Strong culinary skills will help you perform well in this role. We are seeking an individual with experience in preparing both cooked and chilled food. Creativity and innovation are essential for enhancing the dining experience for both patients and staff. By ensuring our healthy food choices meet trust and government guidelines, you will play a key role in increasing satisfaction within the organisation. You’ll oversee daily food production, uphold high‑quality standards, manage the team, and ensure health and safety compliance. This is a great opportunity to grow within a supportive team and take ownership of the food service.

Main duties of the job:

• To monitor and maintain consistent food standards and quality across all trust catering areas during all stages of production.
• To ensure that quality control measures and hygiene systems are all achieved at all times.
• To prepare, cook and present inpatient feeding and retail food offerings in line with expected departmental standards.
• To ensure that all food is presented and served in line with Trust standards using innovation in the method, presentation and food service.
• To participate in the HACCP procedure in accordance with the Trusts Food Safety Policy, to create and maintain correct use of records including, but not limited to, cleaning rota and closing down procedures.
• To have accountability for the day‑to‑day running of the kitchen service.
• To actively participate in the ongoing management and development of menus, in line with Trust guidance.
• To actively discuss ideas with the customer and obtain constructive feedback.
• To monitor stock control, ensuring that stock rotation and use by dates for the production of food are followed and food is produced without contributing to wastage.
• To be responsible for the collection of deliveries to the site, undertaking quality assurance and ensuring all goods received are accounted for.
• In line with service requirements, you may be asked to support other units within the Trust, providing assistance to teams as needed.

Benefits: 27 days annual leave plus bank holidays rising to 29 after 5 years and 33 days after 10 years.

Qualifications: Catering/Chef Qualification NVQ L3 Management Supervision Food Hygiene Level 3 or above.

Experience: Kitchen leadership experience Commercial CDP/Sous Chef.

We are aspiring to ensure our workforce is representative of the diverse communities that we serve, and we are strongly committed to removing barriers to employment for candidates from under‑represented groups, for example BAME, Disabled and LGBT+ communities. The Trust mandates all post holders who require a DBS for their role to subscribe to the DBS Update Service. You will be required to enroll for this service for a fee of £16 per year and maintain registration throughout your employment with GMMH. The Trust is also committed to safeguarding children, young people and vulnerable adults and requires all staff and volunteers to share this commitment.