Chef Manager | Lead High-Volume Education Kitchen

Chef Manager | Lead High-Volume Education Kitchen

Full-Time 45000 - 45000 £ / year (est.) No working from home possible
The Evolve Group

At a Glance

  • Tasks: Lead a dynamic kitchen team to create delicious meals for students.
  • Company: Enhance Catering, a leader in high-volume education catering.
  • Benefits: Industry-leading salary, discounts, benefits, and qualifications.
  • Other info: Enjoy a balanced work schedule with 42 weeks of operation.
  • Why this job: Make a difference in students' lives with your culinary skills.
  • Qualifications: Experience as a Chef Manager or strong Head Chef required.

The predicted salary is between 45000 - 45000 £ per year.

Enhance Catering is recruiting a Chef Manager to lead the catering operation at a multi‑outlet education establishment in the Stratford area.

You will be an experienced Chef Manager or strong Head Chef, delivering high‑quality meals and managing a 15‑strong team in a busy education setting.

Expect 45 hours per week, 7am–4:30pm, Monday to Friday, with 42 weeks of operation.

The role offers industry‑leading pay (£45,000 p. a.) and access to discounts, benefits, and industry qualifications.

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Chef Manager | Lead High-Volume Education Kitchen employer: The Evolve Group

Enhance Catering is an excellent employer for Catering Assistants, offering industry-leading pay rates and total flexibility in scheduling, allowing you to choose when and where you work. With a supportive work culture that prioritises teamwork and customer service, employees benefit from exclusive discounts, free access to industry qualifications, and the opportunity to grow within a dynamic environment. Join us to be part of a friendly kitchen team that values your contributions and provides a rewarding experience.

The Evolve Group

Contact Details:

The Evolve Group Recruitment Team

We think you need these skills to ace Chef Manager | Lead High-Volume Education Kitchen

Culinary Skills
Team Management
High-Volume Meal Preparation
Quality Control
Menu Planning
Food Safety Standards
Budget Management