Great food in the workplace isn’t simply about fuel.
It’s about increasing productivity and improving performance; it’s about happy, motivated people and inspiring environments. Our customers are at the heart of everything we do – we live to bring food and people together.

We are brave, bold and curious adventurers in food and drink. Never shy of being different, always challenging the conventional.

Our passionate team of chefs, baristas, servers, nutritionists and much more, love nothing more than creating memorable moments that enrich the everyday. Come and join our award-winning teams – we are currently recruiting for a Chef Manager to join our team in Luton.

Location: Luton, LU1 3BA

Rate of Pay: £42,000 per annum

Working Pattern: Monday - Friday, 07:30am - 16:00pm

Purpose of the Role

To manage the day-to-day catering operation, ensuring high standards of food quality, customer service, hygiene, and financial performance while leading and developing the catering team.

Key Responsibilities

•Plan, prepare, and oversee the production of high-quality food.

•Manage all aspects of kitchen and front-of-house catering operations.

•Lead, train, and motivate team members to deliver excellent customer service.

•Ensure compliance with food safety, health & safety, and company policies.

•Complete food safety documentation and maintain audit standards.

•Control food, labour, and operating costs to meet budget targets.

•Manage stock ordering, deliveries, stock takes, and supplier relationships.

•Monitor sales and implement initiatives to increase revenue and customer satisfaction.

•Handle customer feedback and resolve complaints professionally.

•Manage staff rotas, holidays, absence, and performance reviews.

Manage staff rotas, holidays, absence, and performance reviews.

•Ensure equipment is maintained and report any maintenance issues promptly.

•Complete all administrative tasks, including financial reporting and payroll submissions.

Skills and Experience

•Previous experience in a Chef Manager or Senior Chef role.

•Strong leadership and people management skills.

•Excellent food production and menu-planning knowledge.

•Good understanding of food hygiene and HACCP procedures.

•Strong financial and cost-control awareness.

•Good communication and organisational skills.