ST. LUKE'S

The job offer is for a Catering / Chef Manager position based in London. The role involves managing the catering operation, including a lunch club, in-house events catering service, and cookery school management. The responsibilities include ensuring food standards, customer service, and quality, as well as managing budget spend, health and safety compliance, and food waste control. The benefits mentioned include a stakeholder pension contribution, life cover, and 26 days of holiday per year.

We would like to know if the occasional evening and weekend work is compensated in any way, such as with overtime pay or time off in lieu. Additionally, is there any room for career advancement within the organization, such as opportunities for promotions or training in different areas of the catering industry? Lastly, could someone provide more information about the size and scope of the catered events at St. Luke's, as well as the volume of the lunch club and cookery school?