Chef Manager

Job description

Selective Recruitment are actively seeking an experienced Chef Manager or Chef who is looking to take the next step in their career. The successful candidate will be able to deliver first class, fresh nutritious food offer and service to customers and will be able to lead and inspire the production and service team in delivery of these objectives. They must ensure that all food and health and safety legislation is adhered to and contribute to the team’s achievement of maintaining excellent food safety through high standards of cleanliness and hygiene practices and compliance with HACCP policy. You will be flexible and support the provision of additional catering requirements across both sites when required for functions and events as required.

Key Responsibilities

Prepare and deliver a consistently high standard of food for all services

Ensure that all meals are prepared in line with establishment’s policies and in line with current legislation.

Develop and deliver kitchen organisation processes in order to organise food production and wastage accurately.

Draw up menus in conjunction with the Catering and Hospitality Manager to adhere to good nutritional practice and meet budgetary targets.

Actively seek customer feedback

Provide an effective, positive customer service approach at all times

Set high standards of preparation and cooking; meeting specifications as outlined in the Food Safety Policy.

Fully support the Catering and Hospitality Manager in the purchase ordering system

Ensure all staff and customers are assisted and supported in the safe management of dietary requirements.

Health and Safety

Comply with the food safety and allergen policy and other relevant policies

Effectively manage day to day Health and Safety aspects, to include hazard spotting, active monitoring, on-job training, and induction training.

Management of staff

Line manage the team and ensure the correct level of staff and other resources are maintained.

Regularly communicate with the team

Effective kitchen and service organisation leading by example

Carry out the training and development of staff in front of house skills

Assist the Catering and Hospitality Manager in recruitment

Deal with day-to-day staff issues, carry out appraisals and ensure adherence to policies and procedures.

Deliver specific training on catering machinery and equipment

Carry out routine, weekly or monthly, administration, to include rosters, time sheet checks, annual leave records, training records.

Effectively communicate with senior staff, kitchen, service, wider staff as required in support for events.

Deputise for the Executive Head Chef as and when required

Ensure compliance with the policies particularly with regard to child protection and security at all times.

Carry out any other duties which are within the employee's skills and abilities whenever reasonably instructed.

This position will require the post holder to be flexible and to work at other locations if required by the Catering Manager, Assistant Bursar.

Essential Experience

• A good, certificated secondary education
• NVQ/BTEC/City and Guilds Level 2
• Food Hygiene Level 2

Desirable

• NVQ/BTEC/City and Guilds Level 3
• Food Hygiene Level 3
• Health & Safety Management Level 3
• First Aid certificate

Job Types: Full-time, Permanent

Salary: £29,000.00-£30,000.00 per year

Benefits:

• Canteen
• Company events
• Company pension
• Cycle to work scheme
• Discounted or free food
• Free parking
• Gym membership
• On-site parking
• Transport links

Schedule:

• Day shift
• Monday to Friday

Experience:

• Chef: 2 years (required)
• Cooking: 1 year (preferred)

Licence/Certification:

• Driving Licence (preferred)