Chef Manager

About The Role

Chef Manager

Be supported and encouraged to be the best that you can be

Start date: September 2026

Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate.

Hours: 36 hours per week Monday - Friday, term time plus two weeks during school holiday periods (41 weeks per year in total)

Location: Ark Atwood Primary Academy, Westminster, London

Nearest Tube station: Royal Oak (Hammersmith & City, Circle) or Warwick Avenue (Bakerloo)

Deadline: Monday 1st June at 10am.

Ofsted: Outstanding in all areas (2024).

Visits to our school are warmly encouraged; to arrange, please call .

Ark Atwood is passionate about life-changing teaching and instilling an eagerness to learn within our pupils. The success of our staff has led to a rating of outstanding by Ofsted, just two years after opening.

In order to help us achieve our vision for success, we are looking for a Chef Manager to join our team. You will be responsible for leading the catering team, creating new exciting menus and leading the food education across the school. You will play a pivotal role in a committed team and make a real impact on the outcomes of our pupils. Great importance is placed on the welfare of the pupils, with the catering operation being central to this.

As a member of staff at Ark Atwood, you will be part of Ark, an international charity and one of the UK's most successful multi-academy trusts, with a network of 35 schools in 4 locations across the country.

Visit our website for more information on the school.

For an informal, confidential discussion, please contact the Executive Principal via email

Please submit your application online by visiting

If you have any technical difficulties, please contact the recruitment team on or .

The deadline for applications is Monday 1st June at 10am. Applications will be reviewed on an ongoing basis so early applications are encouraged.
Ark is committed to safeguarding children; successful candidates will be subject to an enhanced Disclosure and Barring Service check.

Job Description: Chef Manager

Reporting to: Executive Principal.

Responsible for: Catering assistants.

Start date: September 2026.

Location: Ark Atwood Primary Academy, W9 2JY.

Contract: Term time + 2 weeks (41 weeks per year), 36 hours per week Monday - Friday.

Salary: Ark Support Staff (Inner London) Band 7: Full time equivalent circa £35,368 - £41,010; actual pro-rata salary circa dependent on the experience and calibre of candidate.

The Role

As Chef Manager you will lead the team responsible for ensuring the highest quality of lunches and afterschool refreshments to around 450 pupils, staff and visitors daily, within pre-agreed budgetary terms.

To continuously develop the catering service and education at school through the introduction of innovation and interest, being mindful that all innovation must be to the benefit of the health and well-being of the pupils and the promotion of a healthy well-balanced lifestyle.

Key Responsibilities

Meal Service:

• Continuously develop the catering service at school through innovative planning, prioritising the health and well-being of students and the promotion of a healthy well-balanced lifestyle.
• Be the lead chef when catering for meals, including special events or functions.
• Draw up a three weekly menu cycle for each term based on suitability for 4 - 11 year old's, seasonality, fresh ingredients and nutritional balance and market initiative.
• Create individual menus for specific hospitality events.
• Order all items required for the production of these menus.
• Manage costs and stock of all areas of food productions, in keeping with the academy's catering budget, recording monthly stock counts and calculate food costs accordingly.
• Keep a record of all kitchen (not plate) wastage and cost this wastage at the end of each week. Calculate the percentage wasted to total food consumption monthly (target 5%).

Finance Management:

• Ensure that the Catering Department operates at maximum efficiency within budgetary targets to deliver the required level of service at all times.
• At least one term in advance of the start of the budget financial year, draw up a draft catering budget in conjunction with the Headteacher for discussion. Make revisions and agree final budget against which targets will be set.
• Monitor financial performance monthly and in a format agreed with the Senior Leadership Team. Any overspends to be either justified or an action plan produced which rectifies the overspend in the following reporting period.
• Evidence of catering financial best practice to be in place such as recipe/dish costings, cost per head calculations, wastage monitoring and minimum monthly stock-takes.
• Arrange the working rota cover effectively ensuring that all areas are fully covered and that the labour force is used to best effect both operationally and financially.

People Management:

• To be the primary point of contact for the catering team and to be responsible for all matters relating to the welfare, motivation, achievement of best practice and development of this team.
• To assist with all interviews for the catering team, appointing new employees as necessary. Ensuring induction training, setting early objectives and acting as a guardian/mentor, as appropriate, for new team members.
• To conduct annual and mid-year appraisals for the Catering Team, identifying areas for improvement, setting new targets and formulating training plans to improve skills etc.
• Produce Individual and Group Training Plans and conduct internal training accordingly, noting all training on the Individual Training Record Cards. Organise all internal training for the catering team, producing a comprehensive Training Plan three months prior to the beginning of the following academic year, from the training needs identified at the annual appraisals. Update personnel files accordingly.

Operational:

• Promote exceptional standards of customer service, interacting with customers to receive feedback, to ensure that all services, operate in a friendly and efficient manner at all times
• Complete daily pre-service checks to ensure that all areas are fully sourced and ready for service
• Ensure that all members of the kitchen team are aware of their duties, especially during service periods, and the kitchen team are motivated and work closely, to ensure they run smoothly
• Establish and maintain systems and procedures in all operational areas under your control in order to monitor, maintain and improve upon the standards of the product and service as agreed.
• Interact with customers at every service period ensuring that the service is running smoothly and that the customers are happy with the service they are receiving.
• Operate a customer feedback system that allows constructive feedback to be gathered and suggestions to be implemented if practically or financially possible. Acknowledge and respond to all customer feedback.
• Ensure a set of pre-service checklists that ensures that all areas, whether within the main dining hall or at a function, are fully sourced and ready for the service to commence.
• Promote exceptional standards of customer service, ensuring that all services, whether core feeding or hospitality, operate in a friendly, smooth and efficient manner at all times.
• Introduce new service innovations on a regular basis including special days and school-related themes.
• Ensure with that all members of the catering team are aware of their duties throughout the day, especially during service periods, and that the kitchen team work very closely together during these periods to ensure that they run as smoothly as possible

Food safety:

• Ensure all food is prepared and cooked in accordance with food safety policies
• Ensure that all records relating to the safe storage, preparation and storage of food are maintained and accessible for inspection at any time.
• Ensure that all kitchen equipment, work and service areas are maintained and spotlessly clean at all times and that appropriate cleaning schedules are in place, completed and archived.
• Carry out deep cleans of the kitchen, food storage and dining areas of the school as directed by the Headteacher.
• Ensure that all food handlers are food safety trained and understand their responsibilities.

Health and Safety:

• To be responsible for all legislative requirements including health, safety, fire and hygiene legislation.
• To ensure that all staff members are trained and follow safe working practice at all times.
• Ensure that all catering equipment is safe to use and that all maintenance issues are reported as they arise.

Education:

• To lead on the food education for the school, engaging directly with the pupils in a variety of ways, such as assemblies, cooking classes and staff meetings.
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