Deputy Chef Manager

Working Pattern

Various shifts mainly 0700 - 15.30 including 1 weekend in 3

General Aims

• To provide and maintain an efficient service to all areas under your control following best practice within the company ethos.
• To comply with food safety and health & safety legislation in all Operations of responsibility.
• To operate the Company’s business to meet business objectives within the framework of best practice following the Company’s policies and procedures.
• Ensuring high standards of personal appearance and dress, as laid down in the Colleague Handbook, and offering service of a polite, efficient, and professional manner.

Key Duties/Responsibilities

• To ensure the provision of food and beverages to the highest standard within the financial limitations set for your contract.
• To order foodstuffs in accordance with requirements, using nominated suppliers.
• To produce food items required within your unit to meet the standards laid down by the company and the client, in line with the contractual agreement.
• To ensure that all foodstuffs are prepared and packaged following the company Food Safety System and in line with current legislation.
• To charge for all sales such prices as agreed by your line manager/the client.
• To hold all monies received in a secure place
• To keep cash and stock levels within the target figures set.
• To keep cash purchases to a minimum, observing financial targets set by the Operations Manager
• To prepare records of sales and complete required Company bookwork, complying with any additional bookkeeping systems.
• To monitor performance weekly/monthly by taking stock.
• To ensure all bookwork is completed and submitted by set time deadlines.
• Attend weekly meetings with the client so that forthcoming events are discussed, and all business requirements are met
• Hold team meetings as appropriate.
• To comply with all Company policies and regulations in respect of Health and Safety at Work and to ensure the highest standards of kitchen practice and hygiene.
• To operate and maintain a cleaning rota to ensure hygiene standards are met.
• To ensure correct selection and recruitment of team members, including induction and documentation, so that an adequate structure is maintained following company guidance.
• To ensure that each day sufficient team members are allocated to all locations in order that they can cope with food preparation needs.
• To rotate team members, as required, to maximise learning and maintain job interest.
• To induct and train new team members, recording and supervising their performance following company induction and probationary period guidance.
• To support all team members with online learning and ensure that all mandatory training is completed within the given timescales.
• To ensure all team members receive appraisals/job chats annually to clearly establish future development needs.
• To identify the training and development needs of your team members, making provisions for the development to be carried out.
• To carry out any required disciplinary action, as set out in the Colleague Handbook, having first referred to the Operations Manager and the company HR team.
• Hold team member meetings as appropriate – as a minimum the monthly newsletter and Tool Box Talks must be issued and discussed with all team members.
• To maintain the highest level of customer contact, keeping complaints to a minimum and ensuring these are dealt with professionally and promptly.
• To promptly identify to the client via the Operations Manager any working hazards or sub-standard equipment which could provide a barrier to your achievement of any of the above.
• To communicate with the Operations Manager any relevant feedback or information specific to the contract.
• To guard against pilferage, misuse or abuse of all Company or client monies, goods, and equipment.
• To ensure that no work or food preparation of a personal nature is carried out on the client’s premises without the client and Company’s express permission.
• To organise special days/events/promotions, promoting the facilities and Company’s name.
• To ensure there are sufficient team members to cover the contract during holiday and sickness periods.
• To promote good, pleasant customer relations in a professional manner.

OCS UK & Ireland is a leading facilities management company with 50,000+ colleagues and a turnover in excess of £2bn. We deliver innovative, award-winning services within facilities management, hard services, cleaning, security and catering.

Our mission is to make people and places the best they can be for our colleagues, customers and the communities we serve. Our commitment to doing business the right way is rooted in our TRUE values - Trust, Respect, Unity, and Empowerment.

Why Work for OCS?

Award-Winning Employer : Ranked 36th on Glassdoor’s Best Companies to Work For 2025 — we value and motivate our people.

Digital Learning : The OCS Academy offers digital courses and resources to help you build skills and grow your career.

Retail Perks

With our Hapi app, you can gain access to exclusive discounts, rewards and wellbeing resources.

Professional Growth : 600+ live learners across UK&I — Empowering colleagues with further development and qualifications!

Flexible Pay : Access a portion of earned wages before payday with our Wagestream App! (Contract Specific)

If you are interested in joining a business that encourages professional development, career progression and the chance to work with inspirational people then please click apply and register your interest! You can also sign up to our job alerts when registering which will notify you when other suitable vacancies are available.

We are an equal opportunities employer and rely on a diverse workforce with a broad range of knowledge, skills, and backgrounds to deliver our goals. We offer an inclusive and welcoming environment and actively encourage applications from all individuals regardless of race, gender, nationality, religion, sexual orientation, disability, or age.