Address
Form of work
SalaryChef De Partie: £15 per hour
Timings: Friday - Sunday (9AM - 3PM)
Must be able to cover 3 weeks in July (Monday - Friday)
Job Summary:
This role prepares food and beverages, supporting the Head Chef / Chef Manager to deliver a cost effective, sustainable food and beverage service to village residents and visitors. This role upholds all safety and professional standards to deliver safe and consistently excellent food.
Duties and responsibilities:
Delivering hospitality service excellence.
- Holds themselves and others to account for delivering and upholding all legal, regulatory and professional service standards.
- Understands personal responsibility to provide a safe and hygienic food service environment; ensure effective cleaning practices for all hospitality service areas.
- Delivers and upholds standard process; identifies and recommends opportunity for
improvement. Uses systems and processes appropriately, to support the Head Chef / Chef Manager to monitor the quality and business impact of food and beverage services.
- Deals with resident and customer enquiries and complaints professionally and courteously,
seeing their feedback as an opportunity to learn and improve.
- Leads by example to build, maintain and strengthen effective relationships with residents.
- Actively contributes to creating the environment where our Residents are at the heart of Village life, where they feel appreciated, engaged, and empowered to live their best lives.
Managing revenue:
- Utilises systems and technology to ensure food operations are compliant, controlled, consistent
and costed accurately.
- Works with the wider hospitality team to deliver effective events and new initiatives.
- Supports Head Chef / Chef Manager to manages waste effectively; seeks opportunity to reduce / control waste where possible, to help manage food costs.
Managing self:
- Works to a rota, supporting delivery of an effective food and beverage service within budget.
- Upholds service standards; meets individual and team performance targets and business goals; actions recommendations for improvement in a timely manner.
- Maintains own accreditations and knowledge of industry best practices through continuing professional development and reading specialist media; builds and maintains knowledge of the services and practices of RVG competitors.
- Understands and upholds safe and healthy working; meets all regulatory and professional standards.
- Helps to create an environment where everyone in the team can live RVG’s Values, feels included and valued, and free to be who they are at work.
Experience and qualification
3 years of job-related experience
Must demonstrate the following industry qualifications / experience:
- Food Safety Level 2
- Experience of implementing / upholding COSHH and HACCAP
- Experience of managing food safety with respect to food allergens
Immediate start available. Apply now and one of our recruiters will get back to you.
