Head Cook / Lead Catering Supervisor

We’re looking for a Lead Catering Supervisor/ Head Cook to support the day-to-day running of our Food Stop at Brownhills Head Office, working 34 hours per week and reporting to the Facilities Manager.

• The hands-on Head Cook/Lead Catering Supervisor who will cook and prepare hot breakfast and lunch. Cook/prepare buffets for meetings and training courses. Working in-line with dietary requirements, portion control of quality food including making sandwiches, range of salads and creating menus in preparation of seasonal, celebratory and diverse occasions.
• Adhering to Food Safety and aware of food allergen risks and management.
• Ordering, taking delivery and stocking of the ambient, chilled, frozen and Food Stop supplies; managing inventory of stock.
• To manage the till, card machine and safe, ensuring correct procedures are used and sales are recorded accurately with related administration completed in a timely manner.
• To be able to prepare and provide a full menu offer for colleagues ensuring the service is cost neutral, controlling budget and minimising waste.
• Ensuring that daily / weekly / monthly due diligence routines are completed in line with HACCP and safe ways of working.
• Ensure Costa Coffee and all other catering equipment is clean and operational for use.
• Ensure that COSHH, Food Safety and Health & Safety regulations are adhered to, and any incidents are reported in line with procedures.
• Ensuring all areas are clean and appropriately presented.
• Providing outstanding guidance to your Food Stop team creating a positive environment, team feel welcome and supported.
• Natural lead supervisor who can take the lead, delegate, take responsibility whilst working with team members.
• Good communicator who can liaise with a wide range of Food Stop visitors with confidence.
• Attend and actively participate in business and team meetings and support initiatives taking place at Head Office.
• Attend and actively participate in manager training and any other training relevant to role and business.
• Escalate any operational issues and complete tasks as required to the Facilities Manager.
• Be responsible for the smooth operation of relevant equipment reporting any maintenance issues in line with procedures.

• Hands‑on experience in cooking/ food preparation in catering environment.
• Level 3 Food Hygiene essential.
• NVQ Level 4 in Hospitality and Catering Management essential/preferable.
• Experience with Microsoft Office / Outlook applications essential.
• Good understanding of health and safety, food hygiene and allergens.
• Provide outstanding customer service.
• Experience of balancing priorities in a fast‑paced environment.
• Have a passion and flair for catering with excellent organisational skills.
• Ability to follow and accurately record routines for due diligence purposes.
• Ability to be flexible to provide cover for sickness / holiday.

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