Company Description

We are looking for an exceptional Head Chef / Catering Manager to join our team and manage the day-to-day operations of a brand new, busy corporate kitchen, catering to up to 120 employees, including those from our London office and overseas teams.

This exciting role blends culinary expertise with operational management, allowing you to get hands-on in the kitchen while also leading a team and overseeing the full catering service. If youre a passionate chef with strong leadership skills and the ability to manage staff and operations, we want to hear from you!

Job Description

• Plan and prepare high-quality, seasonal menus to provide hot and cold catering for diverse dietary needs (including vegetarian and gluten-free).
• Lead by example in the kitchen, performing all aspects of preparation, cooking and serving as well as maintaining the highest culinary and hygiene standards. Including full kitchen cover when required
• Oversee daily kitchen operations, ensuring timely food service and cleanliness.
• Ensure compliance with food safety, hygiene, and health & safety regulations.
• Manage catering budgets, controlling food costs, staffing, and overheads.
• Monitor stock levels, ordering, and minimize wastage.
• Manage procurement and supplier relationships for fresh, cost-effective ingredients.
• Recruit, train, and develop kitchen and catering staff, ensuring high performance.
• Implement operational procedures to optimize efficiency and quality.
• Build strong relationships with employees, ensuring excellent customer service.

Additional Information

• 22 days annual leave (increasing to 25 after 1 year & with length of service)
• Free breakfast and lunch in our onsite canteen
• Free onsite gym – including classes
• Free onsite parking
• Life insurance
• Private healthcare and pension
• Employee assistance programme (EAP)
• 2x “Giving Back” charitable days per year
• Cycle to work scheme

DIVERSITY & INCLUSION

Here at ACS were passionate about bringing people together to create a truly inclusive environment that promotes and values diversity, across our global network of offices.

Qualifications

• NVQ Level 3+ in Professional Cookery or equivalent
• Proven experience as a Head Chef or Catering Manager, 3-5 years is essential, preferably in a high-volume environment
• Strong knowledge of HACCP, food hygiene, allergen legislation with knowledge of sustainability and nutrition best practices desired
• Experience leading and managing kitchen teams
• Excellent organisational and time management skills
• Strong communication and interpersonal abilities
• Up-to-date understanding of catering industry trends and best practices
• Passion for innovation in the kitchen and customer experience
• This role requires flexibility around business needs