- Monday-Friday
- Term Time Only
- Contributory pension scheme
- Grow your career with our Career Pathways and MyLearning programmes
- Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
- Exclusive travel discounts with TUI, Expedia, Booking.com and many more
- Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
- Up to 44% off cinema tickets to enjoy your favourite blockbuster
- Receive cash rewards every time you spend and use them on a wide range of brands
- Un-wind with us with free wellness, mindfulness and exercise classes
- You can share all discounts and offers with your friends and families
Here's an idea of what your shift pattern will be:
- Mon: Full-time (Days)
- Tues: Full-time (Days)
- Weds: Full-time (Days)
- Thurs: Full-time (Days)
- Fri: Full-time (Days)
What you'll be doing : To organise and supervise the Unit in accordance with, and to, the standard required
by Chartwells, the Contract specification and Statutory Regulations. To be
responsible for the preparation, cooking and service of food. To ensure that efficient
and economic use is made of all resources.
- To take responsibility for the induction and training of staff
- To manage effectively and take responsibility for all members of staff within the Unit.
- To attend on and off job training sessions as required, and to put training into practice within the Unit.
- To attend meetings and cluster groups as required
- To maintain Chartwells’ standards of personal and kitchen hygiene, health,and food safety and to operate to the standard required by the StatutoryHealth and Safety and Hygiene Regulations.
- To ensure that the dining area is prepared in advance, to the required standard.
- To maximise use of merchandising and counter displays, and to ensure that portion control is monitored and to the required standard.
- To take responsibility for the standard of cleanliness and hygiene of premises and equipment to the required standard
- To inform management of any problems or issues in the Unit, or defects in the light and heavy equipment
- To control and assist with any other catering functions.
- To undertake any other duties that may be required for the effective operation of the Unit.
- To plan, operate and control all aspects of the production and service of food related duties to an agreed budget.
- To operate and control stocks and stock records and to ensure correct completion and submission of all appropriate returns and records to the target dates identified.
- To ensure that all policies and procedures are communicated to the team and adhered to including health and safety.
- NVQ Level 2 in Food Preparation / Hospitality degree or equiv.
- Basic Food Hygiene Certificate
- Experience of leading and managing a small team of people
- Minimum 2 years catering experience
- Sound knowledge of Hygiene, Health, and Safety
- At least 6 months supervisory experience in a similar environment
- Have current practical skills in large scale catering in Primary and/or Secondary environment.
- Interpersonal, administrative, and organisational skills
- Computer literate
- Financial and commercial acumen