Chef Manager in Greenham

An independent Catholic day school for girls aged 2–18 with a co‑ed Nursery in Sunninghill near Ascot, catering for just over 460 students and teachers daily. We offer a core feeding of Breakfast, Lunch and Dinner and operate Monday to Friday. We are looking to hire an experienced Chef Manager to join the operation at one of our prestigious locations in Ascot. This role will be working closely with the catering team, along with the operations manager to ensure that the day‑to‑day catering and hospitality is delivered to a high standard.

Job Summary:

• Lead the catering team with the day‑to‑day production & service of the member and staff dining facilities across the site.
• Deliver both the client agreed budget and the company annual budget.
• Develop and implement the members and staff dining and hospitality facilities across the site ensuring the quality of food and level of customer service, presentation of the dining and service areas etc are maintained to the agreed standards.
• Prepare, comment and report upon the monthly and annual Profit & Loss Operating Statements for Thomas Franks.
• Develop each area of the catering offer in line with client expectations/budgetary constraints and agreed offer development plans.
• Be responsible for the day‑to‑day operations of all catering facilities throughout the year working in line with the requirements of the business.
• Assist in the process of change in the departments through setting standards and motivating staff to deliver them.
• Liaise with members and client via customer interaction and relevant member forums to make sure their requirements are met at all times.
• Deliver the Food Services operations as directed by the Operations Manager to include members / staff dining and any internal and external hospitality.
• Create and nurture an environment that emphasises motivation, empowerment, teamwork and a passion for service.
• Provide excellent food and customer service and respond quickly and proactively to customers needs.
• Develop the food offer in line with current market trends and to the standards outlined in the Thomas Franks company values.
• Ensure age appropriate food is available in all locations throughout the dining period ensuring all special dietary requirements of members are adhered to at all times.
• Establish and maintain open, collaborative relationships with all departments and ensure all members of your team do the same.
• Ensure compliance with all Thomas Franks Food & Beverage policies, standards and procedures by training, supervising, follow‑up and hands on management.
• Maintain and develop service standards in all dining areas including the cleanliness and presentation of the room.
• Have full knowledge of the Clients Safeguarding, Health & Safety, Fire and Accident and reporting procedures.
• Carry out effective induction, review and development plans for staff within the areas managed and to maintain appropriate records.
• Support any rehabilitation activity as required by the centre in support of open days, and centre delivery requirements.
• Undertake any reasonable duties that may be required relating to the effective operation and development of commercial areas as directed by the Operations Manager.

Essential:

• Proven experience of delivering excellent food standards.
• Hands‑on Catering Manager leading the team in food production and service.
• Proven ability to communicate with clients and deliver agreed objectives and goals.
• Competent computer skills, knowledge of computer software, internet browsers, etc.
• High level of communication, to include reading, writing, oral and listening.
• Customer and personal service skills, proven track record of customer service achievements.
• Ability to work as part of a team.
• Analytical/critical thinking, ability to gather and organise information using logical and systematic processes.
• Excellent interpersonal skills.
• Proven ability to manage a team and achieve high performance through motivation.
• Strong customer service ethos.
• Must have the flexibility to work to the needs of the business.

Knowledge / Competencies:

• Good understanding and use of verbal English.
• Good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
• Hold a level 3 food Hygiene qualification.

Benefits:

• Wider wallet scheme (discounts at major retailers, restaurants, gyms etc).
• Free meals on duty.
• Volunteers leave – up to one day per year.
• Enhanced maternity, paternity and adoptive leave.
• Cycle to work scheme.
• Recommend a friend bonus.
• Unrivalled individual training and development.
• Well established apprenticeship programme.
• Team & company social events.
• Employee assistance programme.
• Workplace pension.
• Excellent career progression within a leading independent contract caterer.

Equal Opportunity:

All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role. This role is open to all applicants in accordance with UK EEE legislation and the Company’s equal opportunity policy.