Details
1110042
University of Salford
29/03/2026
3 Months
36.25 hours 5 out of 7 days
Not Applicable
Pay
£24.43
£2.95
Description
Role
The Campus services department is a strategic and outward looking department overseeing the delivery of the Commercial Services
Duties and responsibilities
The role of the Executive Head Chef is a member of the senior management team of Food and drink and is responsible for leading the operational management of all university kitchens provisions and continuous development of the offering.
Under the guidance of the head of food and drink, the role holder is responsible for implementing their culinary mark and managing the day-to-day delivery and continuous development of the food and catering provisions across multiple business units across 3 campuses.
Putting the staff, customers, and culture of continuous improvement at the centre of what we do, the role holder will contribute to the strategic direction of the service and be accountable for the operational planning, profit and loss and management of all the catering portfolio.
The Executive head chef will be responsible for achieving financial targets and pro-actively contribute to forecasting, business planning and budgeting in conjunction with the head of food and drink. The post holder will also manage and develop processes and procedures whilst developing a large diverse team and all relevant resources required to ensure consistent service delivery.
Key to the role will be driving key partnerships with critical partners, developing strong working relationships with colleagues across the University, The Students Union, the local and national community.
Essential critera
- FE Hospitality/Catering qualifications or NVQ Level 3 professional cookery
- Professional/HE qualification in hospitality/catering management or equivalent relevant professional experience
- Significant experience of working in a fast paced restaurant, catering environment
- Proven experience of managing a multi-site operation
- Extensive experience of effectively leading, managing and motivating a large team of kitchen staff
- Experience of stock control procedures and software
- Knowledge of menu planning and costings within GP targets
Skills and experience
- Manage all aspects of food service delivery across multiple outlets.
- To lead and direct a range of initiatives both commercial and non-commercial.
- Develop recipes, menus and VIP bespoke menus’ which are costed to meet GP % targets.
- Directly manage and develop direct reports and wider kitchen team within budget whilst stepping in when required.
- To lead continuous improvement.
- Manage financial operating performance with a budget turnover in excess of £2 million.
- To achieve or exceed revenue targets and manage costs in line with budgets, and accountable for accurate income, expenditure and budgetary information and reconciliation to month/year end stocktakes and valuations.
- To monitor the profit and loss reports weekly and monthly to be reactive to any adverse impacts on targets to include GP review, price reviews, staff costs and non-staff costs.
- To oversee efficient and effective control systems for purchasing, supply and stock management
- To be responsible for and ensuring effective ordering, receipt, safe storage, and stock rotation of commodities.
- Maintain correct pricing through EPOS till systems, fully utilise management data and stock control systems, entering weekly data to drive efficiencies, plan monthly staff rotas and maximise profit.
- To produce weekly financial reports.
- Directly manage and implement the latest food safety procedures including up to date HACCAP, allergies, calorie labelling, food miles and H&S procedures and ensure policies are adhered to.
- Proactively engage with professional bodies, restaurants, and suppliers locally and nationally for research and development purposes, understanding trends drive menu development and self-development.
- In partnership with Head of Food and drink, develop a pricing structures and strategy bearing focus to different pricing for different customer groups and achieving the agreed profit levels throughout the year.
- To line manage direct reports and to lead the services teams, overseeing all HR processes, ensuring effective service delivery through management, support, development, and leadership.
Location
University of Salford
Benefits
We would love to hear from candidates who are commercially minded with the relevant management and leadership experience.