Head Chef

Reach for Remarkable

Location: IRC Campsfield, Kidlington

Pay rate: £16.50 per hour

Contract type: Permanent, full-time, 40 hours per week, 3 on 3 off

Shift pattern: 12-hour shifts, 7:00 am to 7:00 pm

Bring your passion for food to a place where your skills make a genuine difference.

Aramark UK is looking for a committed and motivated Head Chef to lead our team at IRC Campsfield, Kidlington. This is a unique opportunity for an experienced chef who wants work–life balance without stepping away from the craft they love.

You will be responsible for the daily operation of the kitchen, cost efficiency, and production of menus in line with agreed budgets. Working with kitchen staff and enhanced prisoners.

To be eligible for this role, due to the sector requirements: you must have lived in the UK for the past 5 years and have a legal right to work and must be able to pass full security vetting and DBS checks.

Why join us?

Free meals on shift

Free on-site parking

Blue Light Discount Card (after probation)

Employee Assistance Programme + in-house Mental Health Champions

Access to our Employee Benefits app – save on supermarket shops, weekend treats, and more

Life assurance, pension contributions, and generous holiday entitlement (with the option to buy more)

Real opportunities for development – we promote from within, offer apprenticeships, and provide ongoing training to support your progression.

What you'll do:

Training and leading kitchen employees and enhanced inmates to use standard methodology food production technique and ensure quality in final presentation of food.

Identifying the training needs of staff and carrying out relevant training in new procedures, methods of working or use of new equipment and cleaning products. Implementing any new company policy decisions and training staff accordingly. Maintaining all staff records including training records, shift opening/closing checklists, and performance data. Computer literate. Multi-tasking as well as ability to simplify the agenda for the team is essential.

Capability to develop innovative solutions in the most financially efficient way possible.

Develops and maintains effective client and customer rapport for mutually beneficial business relationship. Aggregates and communicates regional culinary and ingredient trends.

Empowers team to deliver excellence in customer service. Investigates concerns and respond to needs relating to the catering service and takes corrective action.

Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through handling customer driven menus and labour standards. Understands end to end supply chain and procurement process and systems, ensures only authorised suppliers are used.

What we're looking for:

NVQ Levels 1 & 2 in culinary skills.

Clean Enhanced DBS.

Experience in a similar educational environment.

Can do attitude with a willingness to learn. Proactive in attitude.

Lived in the UK for the past 5 years and have a legal right to work and must be able to pass full security vetting and DBS checks.

If you’re already an Aramark employee, please inform your line manager before applying.

About Aramark UK

At Aramark UK, we are committed to creating a diverse and inclusive workplace where everyone is valued and empowered to thrive. As a proud Disability Confident and Forces Friendly employer, we actively encourage applications from individuals of all abilities and are dedicated to supporting employees with disabilities throughout their career journey.

We ensure our recruitment process is accessible, and reasonable adjustments are available at every stage, from application to interview and employment. If you require any accommodations or have any questions, please reach out to our recruitment team – careers@aramark.co.uk.

All applications will be treated in the strictest confidence.

If you are applying for this role and you already work for Aramark, you must notify your line manager before submitting your application.

Job reference: 647434.