Catering Chef Manager.

Job Title: Catering Chef Manager

Responsible to: TBA

Location: based on requirements

Department: Catering

Hours/days: Full Time- Monday-Friday- 40 hours per week (hours as required to meet the needs of the business)

Main Accountabilities & Responsibilities:

• Responsible for overseeing the preparation of cold food, hot food and counter service food.
• Responsible for ensuring that, all till operation procedures are adhered to as per Company procedures.
• Monitoring and maintaining a consistently high standard of service.
• Ensuring the continual improvement of the team through staff motivation and development through appraisal and review.
• Identifying training requirements of all personnel within the unit.
• Ensuring that training is delivered and recorded in line with Company procedures.
• Managing the health, safety and welfare of personnel effectively.
• Maintaining and developing company controls relating to stock, cash and gross margins. To ensure the security of all stock, equipment and cash payments.
• Overseeing staff Rota’s with regard to company requirements and client needs.
• Ensuring that all staff maintains the highest standard of personal hygiene and appearance in line with company policy.
• Responsible for overseeing, at all times, the highest level of cleanliness in all parts of the operation through the use of cleaning schedules.
• Observing and enforcing all company regulations and administrative systems and implement any changes in procedures as may be required.
• Having a full knowledge of, and enforce, all current legislation regarding licensing law, health and safety and fire regulations.
• Responsible for ensuring that cleaning and washing up rotas are acted upon at all times.
• Responsible for overseeing the co-ordination of on and off-job training.
• Overseeing the replenishment and service of all vending machines, accounting for all cash and stock movement.
• Ensure that all pricing files are downloaded on a weekly/monthly basis to assist with updating stock sheets.
• Adhering to food safety policies with particular reference to personal hygiene and appearance.
• Ensuring a high level of customer care in line with company training and policies.
• Ensuring that all duties are carried out as per company procedure in an efficient manner.
• Demonstrating product knowledge in line with unit specification.
• Observing and enforcing all statutory regulations with regards to hygiene, health & safety, fire & security, ensuring that any identified risks are reported to the line manager.
• Adhering to all policies and procedures as laid down in the company induction.
• Ensuring all communication with peers, clients, customers and colleagues is accurate at all times.
• Ensuring effective financial management & budgetary control.
• Ensuring the development of staff in line with company procedures to include training plans and administration.
• Adhere to purchasing policy.
• Ensuring that all duties are carried out as per company procedure in an efficient manner.
• Carry out any reasonable duties that maybe requested by the company.

Person Specification:

You will demonstrate, amongst other things, your ability in the following:

Qualifications:

• City and Guilds 706/1 and 2 or NVQ equivalent
• Minimum Level 2 Food Hygiene Certificate

Skills & Abilities:

• An effective communicator with robust interpersonal communication skills at all levels.
• Able to plan and prioritise workload to ensure objectives are achieved within given timeframe.
• Able to identify problems and make decisions, taking appropriate action to resolve.
• Able to attain an accurate and consistent standard of service and customer satisfaction.
• Able to work on own initiative and positively as a team member.
• Computer literate with the ability to effectively use Microsoft Office packages.

Person specification:

• Communicates well both in writing and verbally.
• Work alone and as part of a small or large team.
• Flexible approach to work.
• Appreciates that projects need to be completed.
• Methodical approach with an ability to work under pressure.
• Uses judgement to know when to ask for help and guidance.
• Uses own initiative and can work independently.
• Takes responsibility for own work.
• Proficient use of all Microsoft programmes.
• Excellent Organisational skills.
• Records information accurately.
• Pays attention to detail.
• Understands and implements processes.
• Good level of numeracy.
• Excellent levels of grammar.
• Makes good use of the opportunities to develop within the role.
• Builds appropriate professional, friendly and accessible relationships with employees and line managers.
• Resilient and able to work in an organisation that is undergoing change due to development and growth.
• Can “keep up” and excel within a fast-paced environment.
• Demonstrates initiative and influences change.
• Demonstrates an “investigative” and “can do” approach and attitude to all tasks.
• A Team player.
• Excellent presentation skills.
• Effective and efficient Time management of self and duties.
• Approachable and able to deliver training objectives with confidence.

Other Requirements:

• Full DBS Clearance.
• Head Chef/Catering Management Experience in a variety of catering roles.