Title:  Lead Chef

Job Description

Job Responsibilities

Deliver exceptional customer focus and service delivery
Work effectively as part of a team in a fast‑paced environment
Demonstrate a passion for great service
Input team weekly working hours into the payroll system
Create culinary menus two weeks in advance, avoiding clashes with other units
Ensure all staff strictly adhere to the Unit Dress Code
Maintain accurate and effective use of Windows Office systems
Train, mentor, and support team members
Engage, develop, and lead culinary professionals
Demonstrate excellent recipe knowledge
Develop innovative culinary solutions in the most financially efficient way
Plan and execute team meetings and daily huddles
Maintain strong communication and working relationships with clients, customers, and staff
Empower the team to deliver excellence in customer service
Investigate concerns, respond to catering service needs, and take corrective action where required
Maintain the integrity of the Aramark standard food offer
Ensure consistent food quality, presentation, and service standards

Qualifications

Previous management experience, responsible for developing and executing culinary solutions
Ability to offer a wide variety of culinary solutions to meet customer and client needs
Experience coordinating and leading culinary operations
Strong understanding of production, presentation, and service standards
Proven ability to apply culinary techniques and manage final food presentation
Minimum 2 years’ experience as Head Chef leading a substantial kitchen brigade
Responsible for food production and labour management
Recognised culinary or kitchen management qualification
Previous culinary experience (essential)
Previous experience working in Hospitality
Passionate about the culinary industry
Service‑driven and customer‑focused
Excellent attention to detail
Passion for continuous improvement
Strong communication skills