Catering Manager (Chef-led) at Elior UK in Birmingham, England, GB

We're looking for a hands-on, Chef-led Catering Manager with strong cooking ability to lead the kitchen and catering operation at our site. You'll be cooking and running the kitchen day-to-day, while a dedicated Front of House Supervisor manages the dining room and service — so this role is firmly food-focused. You'll take ownership of menus, food standards and kitchen operations, alongside the commercial performance of the catering offer, working closely with your FOH Supervisor to deliver a great overall experience for residents, visitors and guests. What you’ll be serving up…

Cooking and leading kitchen production, ensuring food is prepared and presented to a consistently high standard Managing food costs, stock, wastage and purchasing to hit budget and GP targets Leading, training and developing the kitchen team Creating rotas that meet operational needs within labour budget Maintaining full compliance with food safety, HACCP and health & safety standards Working alongside the FOH Supervisor to align kitchen output with service and events Building genuine relationships with residents, getting out into the dining room to talk food and take feedback, even though FOH handle day-to-day service Reviewing weekly/monthly performance against budget and identifying opportunities to improve profitability

The ingredients you'll bring...

Solid chef/kitchen management background — able to cook to a high standard, not just supervise Previous experience in catering, hospitality, contract catering, restaurants or hotels Commercial awareness — comfortable with budgets, labour, stock and GP Strong food safety and allergen knowledge Confident leading and developing a kitchen team Warm and approachable, comfortable building relationships with residents and enjoys spending time with them, not just running the pass Organised, proactive, and comfortable taking ownership of the kitchen operation Genuine passion for food and cooking Strong organisational skills, able to manage competing kitchen priorities Flexibility — some evenings, weekends and bank holidays may be required around events