Chef Manager

• 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
• 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
• 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
• 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
• 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
• 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
• 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

• 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

ANY 5 OUT OF 7

• Free, tasty meals
• Flexible working
• Plenty of Time to Unwind
• Leave for life's important moments
• Give back time
• Room to grow
• Wellbeing first
• Financial security
• Exclusive discounts