Weekend Chef
| Posting date: | 23 January 2026 |
|---|---|
| Hours: | Full time |
| Closing date: | 22 February 2026 |
| Location: | DY1 2HQ |
| Company: | Mitie |
| Job type: | Permanent |
| Job reference: | 89154 |
Summary
Job Title: Weekend ChefRate of Pay: £12.21 per hourHours: 16 per weekContract: PermanentType of Employment: Part TimeLocation: Russells Hall Hospital, Pensnett Road, Dudley, West Midlands, England, DY1 2HQ
We are looking for an experienced WeekendChef to manage reports, assist with forecasts, budgets, policies and future planning, changes, or innovation in policy. Also be involved in creating menus that offer variety and provide motivation the team to take pride in every meal prepared for our customers.
You should be capable for establishing targets, ensuring KPIs and SLAs are met, and policies and procedures are up to date and being adhered to. You need to manage the P&L account for catering, assist with the preparation of the Annual Budget, and maintaining food cost within the unit to our catering standards.
You need to ensure that Company and Statutory regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all members of staff. You must manage all Food and Beverage day-to-day operations within budgeted guidelines and to the highest standards.
You must have experience of daily interaction with client, leadership team, operational management & catering operatives. Ability to communicate professionally and effectively, both verbally and in writing, within all levels of the business and to external parties. You need to be creative and innovative with the vision to capitalise on sales opportunities.
The ideal candidate would have 3 years' experience as a Chef Manager in a similar environment and HACCP experience. You must have relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ preferred with training undertaken in Food Safety, Health & Safety, COSHH regulations.
We are looking for an experienced WeekendChef to manage reports, assist with forecasts, budgets, policies and future planning, changes, or innovation in policy. Also be involved in creating menus that offer variety and provide motivation the team to take pride in every meal prepared for our customers.
You should be capable for establishing targets, ensuring KPIs and SLAs are met, and policies and procedures are up to date and being adhered to. You need to manage the P&L account for catering, assist with the preparation of the Annual Budget, and maintaining food cost within the unit to our catering standards.
You need to ensure that Company and Statutory regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all members of staff. You must manage all Food and Beverage day-to-day operations within budgeted guidelines and to the highest standards.
You must have experience of daily interaction with client, leadership team, operational management & catering operatives. Ability to communicate professionally and effectively, both verbally and in writing, within all levels of the business and to external parties. You need to be creative and innovative with the vision to capitalise on sales opportunities.
The ideal candidate would have 3 years' experience as a Chef Manager in a similar environment and HACCP experience. You must have relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ preferred with training undertaken in Food Safety, Health & Safety, COSHH regulations.