What Jobs are available for Chefs in Stratford upon Avon?

We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to:

• Contributory pension scheme
• Grow your career with our Career Pathways and MyLearning programmes
• Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
• Exclusive travel discounts with TUI, Expedia, Booking.com and many more
• Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
• Up to 44% off cinema tickets to enjoy your favourite blockbuster
• Receive cash rewards every time you spend and use them on a wide range of brands
• Un-wind with us with free wellness, mindfulness and exercise classes
• You can share all discounts and offers with your friends and families

We're recruiting an experienced Assistant Kitchen Manager who is passionate about exceptional food and world-class customer service, and who can confidently oversee all Compass Group UK&I catering and service operations for Chartwells on a full time basis.

As an Assistant Kitchen Manager, you will be responsible for ensuring our kitchens and service counters run smoothly and helping to deliver truly incredible food experiences. In return, you'll have the opportunity to progress your catering career with a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.

Here's an idea of what your shift patterns will be: 5 out of 7 days

Could you shine as Chartwells's next Assistant Kitchen Manager? Here's what you need to know before applying:

Your key responsibilities will include:

• Liaising between the team and manager to ensure we continually exceed expectations
• Motivating the team to keep everyone on task
• Assisting the manager with managing inventories, monitoring budgets and implementing action plans
• Managing the tills and processing payments
• Supporting and training our teams, leading from the front to make sure everyone can excel in their role
• Assisting with paperwork when required
• Representing Compass Group UK&I and maintaining a positive brand image

Our ideal Assistant Kitchen Manager will:

• Be passionate about exceptional customer service
• Have previous experience in a similar role
• Have experience managing teams
• Have excellent communication and organisational skills
• Be an ambitious and motivated individual who is always looking to upskill

About Us

As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses.

Job Reference: com/1310/ / /R/SU #Independent

Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!

• Oversee all daily kitchen operations, including food preparation, cooking, plating, and service.
• Develop creative and appealing menus that cater to diverse client needs and dietary requirements, ensuring profitability.
• Manage and train kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation standards (e.g., HACCP).
• Control food costs through effective inventory management, ordering, and waste reduction strategies.
• Maintain high standards of food quality, presentation, and consistency across all dishes.
• Collaborate with event planners and clients to understand event requirements and ensure successful culinary execution.
• Manage kitchen equipment, ensuring it is well-maintained and in good working order.
• Schedule kitchen staff effectively to meet operational demands.
• Conduct regular performance reviews and provide constructive feedback to kitchen team members.
• Stay updated on culinary trends, new ingredients, and techniques to enhance the menu offerings.
• Manage supplier relationships and negotiate pricing for ingredients and supplies.

• Proven experience as a Head Chef, Sous Chef, or Kitchen Manager in a similar high-volume catering or hospitality setting.
• A strong culinary background with excellent cooking skills and a passion for food innovation.
• Demonstrated leadership and team management abilities.
• In-depth knowledge of food safety regulations and kitchen hygiene best practices.
• Experience in menu planning, costing, and inventory management.
• Strong organisational and time management skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Relevant culinary qualifications or certifications are highly desirable.
• Creativity and a keen eye for detail in food presentation.

• Develop and implement operational strategies to maximise efficiency, minimise waste, and ensure consistent food quality across all cloud kitchen sites.
• Oversee the day-to-day operations of multiple delivery kitchens, monitoring key performance indicators (KPIs) such as order accuracy, delivery times, food costs, and labour costs.
• Conduct regular performance reviews of kitchen managers and staff, providing coaching, feedback, and training to foster a high-performance culture.
• Manage inventory levels, supplier relationships, and procurement processes to ensure cost-effectiveness and reliable supply chains.
• Implement and enforce strict food safety and hygiene standards (HACCP) across all locations, ensuring compliance with all relevant regulations.
• Analyse operational data to identify trends, pinpoint areas for improvement, and develop data-driven solutions.
• Collaborate with the culinary team to refine menu offerings and operational processes for new product launches.
• Work closely with the technology team to ensure seamless integration and optimal use of order management systems, kitchen display systems, and delivery platforms.
• Troubleshoot operational issues and implement corrective actions promptly to minimise disruption.
• Contribute to the development and execution of business expansion plans, including the setup of new cloud kitchen facilities.
• Maintain strong relationships with third-party delivery partners, negotiating service level agreements and resolving any arising issues.
• Stay abreast of industry trends, emerging technologies, and best practices in the food delivery and cloud kitchen space.

• Proven track record in operations management, preferably within the food service, hospitality, or delivery sector.
• Demonstrable experience managing multiple sites or a large-scale operation.
• Strong understanding of food safety regulations and best practices.
• Excellent analytical and problem-solving skills, with the ability to interpret complex data.
• Exceptional leadership and team management abilities, with experience in remote team coordination.
• Proficiency in using various operational software and platforms, including POS systems and inventory management tools.
• Strong negotiation and vendor management skills.
• Excellent communication and interpersonal skills, with the ability to build rapport with diverse teams.
• Ability to work autonomously and manage time effectively in a remote environment.
• Bachelor's degree in Business Administration, Operations Management, Hospitality Management, or a related field is preferred.

• Assist the Head Chef in daily kitchen operations and management.
• Supervise and train kitchen staff, fostering a positive team environment.
• Ensure consistent quality and presentation of all dishes.
• Contribute to menu planning, recipe development, and costing.
• Manage inventory, stock rotation, and supplier orders.
• Maintain impeccable hygiene, health, and safety standards in the kitchen.
• Deputise for the Head Chef in their absence.
• Monitor food costs and waste to optimise profitability.

• Proven experience as a Sous Chef or a similar senior role in a high-quality kitchen.
• Strong culinary skills with expertise in various cooking methods and cuisines.
• Excellent knowledge of food safety, hygiene standards, and HACCP.
• Leadership and team management abilities, with experience in training staff.
• Menu development and costing experience.
• Stock and inventory management skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Creative flair and a passion for exceptional food.
• Relevant culinary qualifications are advantageous.

• Assisting the Head Chef in all aspects of kitchen operations, including menu creation, food preparation, and presentation.
• Supervising and training junior kitchen staff, fostering a positive and productive work environment.
• Managing inventory, stock control, and ordering of ingredients to minimise waste and ensure quality.
• Ensuring strict adherence to food safety, hygiene, and health regulations at all times.
• Contributing to the development of new dishes and catering packages, staying abreast of current culinary trends.
• Maintaining high standards of cleanliness and organization within the kitchen.
• Handling guest feedback and resolving any kitchen-related issues promptly and professionally.
• Stepping in as Head Chef in their absence, ensuring continuity of service and standards.
• Collaborating with event planners to understand client requirements and dietary needs.
• Managing kitchen budgets and controlling food costs effectively.

• Proven experience as a Sous Chef or in a similar senior culinary role, preferably within a high-volume catering environment.
• A strong understanding of various cooking techniques and international cuisines.
• Excellent leadership and team management skills, with the ability to motivate and mentor staff.
• Comprehensive knowledge of food safety and hygiene standards (e.g., Level 3 Food Hygiene certification).
• Proficiency in inventory management and cost control.
• Creative flair and a passion for high-quality food.
• Strong organisational and time-management abilities.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Culinary degree or equivalent professional qualification is highly desirable.

• Assisting the Head Chef in daily kitchen operations and management.
• Developing and refining menus, ensuring creativity and high-quality presentation.
• Overseeing food preparation, cooking, and presentation standards.
• Managing inventory, stock levels, and ordering of ingredients.
• Ensuring compliance with all food safety and hygiene regulations (e.g., HACCP).
• Training and supervising kitchen staff, providing guidance and feedback.
• Controlling food costs and minimizing waste.
• Maintaining kitchen equipment and ensuring a safe working environment.
• Collaborating with suppliers to source high-quality ingredients.
• Stepping in to lead the kitchen in the Head Chef's absence.
• Contributing to special events and catering projects.
• Upholding the restaurant's culinary vision and brand standards.

• Culinary degree or equivalent professional qualification.
• Minimum of 5 years of experience in a senior kitchen role, such as Sous Chef or Chef de Partie, preferably in fine dining or high-end catering.
• Proven experience in menu development and recipe creation.
• Strong knowledge of diverse culinary techniques and international cuisine.
• Excellent understanding of food safety, hygiene, and sanitation practices.
• Proficiency in kitchen management software and inventory control systems.
• Strong leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure and manage time efficiently.
• Creative flair and a passion for food.
• Ability to adapt to a remote management style for kitchen oversight.

• Assisting the Head Chef in the overall management of the kitchen and culinary team.
• Supervising daily food preparation and cooking activities, ensuring adherence to recipes and standards.
• Maintaining impeccable standards of food quality, taste, and presentation.
• Ensuring all health, safety, and hygiene regulations are strictly followed within the kitchen.
• Assisting in menu development, creating innovative dishes and specials.
• Managing inventory, stock rotation, and ordering of supplies.
• Training and mentoring junior chefs and kitchen staff, fostering a positive and productive environment.
• Controlling food costs and minimising waste.
• Deputising for the Head Chef in their absence.
• Contributing to a culture of excellence and continuous improvement within the culinary department.

• Assist the Head Chef in managing all kitchen operations.
• Develop and execute creative and high-quality menus.
• Oversee food preparation, cooking, and presentation.
• Train, mentor, and supervise kitchen staff.
• Manage inventory, stock control, and ordering of supplies.
• Ensure adherence to strict food safety and hygiene standards.
• Control food costs and minimize waste.
• Collaborate with event planning teams for special functions.
• Maintain positive working relationships with suppliers.

• Recognized culinary qualification or equivalent experience.
• Minimum of 5 years of experience in a supervisory kitchen role, preferably as a Sous Chef.
• Demonstrated culinary creativity and technical proficiency.
• Strong leadership, management, and communication skills.
• Excellent knowledge of food safety regulations and best practices.
• Ability to work efficiently in a fast-paced environment.
• Passion for food and delivering exceptional dining experiences.