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You will be leading an established kitchen team overseeing the preparation of large-scale meals for the Staff, Residents and Visitors. Your role extends beyond the kitchen, as you provide guidance and training to support your team. There are regular activities, events and special occasions throughout the year which you’ll also cater for – world food day, Christmas, Easter, family days, Four weekly themed events and Resident Choice days. In other words, plenty of chance to be creative and make a difference. It’s a calm and pleasurable working environment, where you’ll be able to manage your workload and enjoy creating delicious meals. There’s a great social aspect to this role where you can interact with people outside the kitchen regularly. You and your catering team will run the kitchen to a great standard, ensuring a smooth operation with a clean kitchen.
Job Responsibility:
Coordinating the day-to-day management of the catering team to run an efficient food production service
Ensuring that the catering service meets the nutritional and dietary needs of the service users
Ensuring the catering service provides meals to Residents, Staff and Visitors in accordance with the Company policies and procedures
Taking the lead in the production of a menu plan, providing a varied diet within budgetary restraints
Ensuring that any maintenance and servicing of catering equipment or the environment is reported to Maintenance Manager
Seek feedback- Resident Surveys
Responding to any reported complaints or incidents, assisting with investigation and referring any unresolved complaints
Responsible for stock management( Four Weekly) and equipment in the production areas, reporting issues or concerns
Managing efficient staff rotas, plan agency and overtime cover and ensure absences are covered within agreed budgets
Assisting in the completion of monthly audits of the catering provision to ensure standards are maintained
Regular meetings with other Head Chefs/ Kitchen Managers, Hospitality Development Manager
Involvement with menu creation, and implementing on your site
Chef of the Year Competition
Requirements:
GCSE or equivalent English
Catering Diploma (City & Guilds/BTEC) and Health & Safety and Food Hygiene Certificates
City & Guilds 706/1 and 2 (or equivalent) Basic Food Preparation Cooking
Basic Food Hygiene (essential)
Intermediate Food hygiene (desirable)
Previous experience in a similar environment
Management/Supervisory Qualification
Previous experience in delivering a service en masse
Menu Planning, costing, ordering, stock control and budget experience
Nice to have:
Intermediate Food hygiene
What we offer:
5.6 weeks Annual Leave inclusive of Bank Holidays pro rata per hours worked
Free parking
Wellbeing support and activities to help you maintain a great work-life balance
Career development and training to help you achieve your career goals
Pension contribution to secure your future.(Optional)
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