• Leading kitchen operations, ensuring food quality, safety, presentation, and compliance.
• Overseeing a small team while fostering a positive, collaborative environment.
• Designing bespoke menus using fresh, seasonal ingredients, catering to diverse tastes and dietary needs (including allergens).
• Managing stock control, supplier relationships, and financial records (budgets, invoicing, inventory).
• Ensuring compliance with food safety, health, and safeguarding policies.
• Collaborating with the school community to provide friendly and efficient catering experiences.
• Championing allergen controls and promoting food education within the school.

Key priorities for Holroyd Howe include:

1. People-first culture: Celebrating collaboration and teamwork.
2. Exceptional service: Fresh, creative meals that reflect pupils’ ages and preferences.
3. Food education: Guiding pupils to form healthy eating habits.
4. Respect: Professionalism across all interactions (clients, suppliers, team members).
5. Fresh thinking: Innovating in service, food quality, and workplace culture.

Key Responsibilities

• Operational Leadership:
  • Manage day-to-day kitchen operations to maintain high standards.
  • Motivate and support the team to sustain a dedicated, positive work environment.
• Menu Development & Compliance:
  • Develop, implement, and review nutritional menus tailored to pupils’ needs (vegetarian, vegan, allergies, etc.).
  • Ensure full compliance with food safety laws (Catering, foods for special dietary needs, allergen rules).
• Finance & Asset Care:
  • Monitor stock rotation, supplier negotiations, and budget adherence.
  • Track inventory, orders, and financial accuracy in line with requirements.
• Safeguarding & Policy:
  • Hold guaranteed responsibility for allergen management training and record-keeping.
  • Promote and model best practice in safeguarding and health/safety policies.
• Stakeholder Engagement:
  • Foster positive relationships between the kitchen and pupils/staff.
  • Involve the wider school community in feedback sessions and food education initiatives.

Requirements & Candidate Profile

Essential:

• Proven experience as a Chef Manager or similar senior role in contract catering, ideally the independent education sector.
• Leadership skills for small-team management with a focus on developing staff.
• Strong organisational ability, including menu planning, supplier relations, and budgeting.
• Deep knowledge of allergens, food safety standards, and hygiene practices.
• Clear understanding of sustainability (reducing waste, sourcing locally) and its integration into kitchen operations.
• Ability to mentor within a child-centric, ethical organisation.

Desirable (Bonus):

• Experience in a day school/kids’ menu environment.
• Familiarity with school procurement systems.
• Prior engagement in food education programmes.

To Be Successful:

We value candidates who demonstrate:

• Reliability, integrity, and child safety commitment (DBS check required).
• Eagerness to learn from feedback and adapt to evolving needs.
• Collaborative mindset—responding well to a dynamic, family-run environment.
• Right to Work in the UK (mandatory).

Safeguarding Note:

All roles with Holroyd Howe involve regulated activity (working with children). Successful applicants must pass an enhanced DBS check. Shortlisted candidates will undergo a criminal record check and reference verification.

Enquiries:

Please contact our Recruitment Team to discuss the role further.

Holroyd Howe is an equal opportunities employer.