PURPOSE OF THE ROLE
We are looking for a chef manager in good quality small commercial kitchen within a premium retirement village servicing 64 apartments and their visitors.
Standard covers approximately 20 per day rising to 35 per day on weekend roasts .
We have special events hosting between 50 and 120 for set meals, afternoon teas and buffet style events.
The position involves a combination of management and hands on cooking at a ratio of approximately 70% cooking 30% management
The chef manager will be responsible for two direct reports and will be responsible for the health and safety and training of said reports and any other associated section within the commercial kitchen
Business relationships include with bar manager events coordinator general manager board and communications with homeowners and potential clients and catering contractors
the ideal candidate would have experience of working with a discerning older generation which have a variety of tastes along with a staple choice of core meals. quality aims to be exceptionally high and above the benchmark for the sector whilst keeping finances cost efficient.
There is scope for adventurous chefs to put their mark on this position, as budgets are reasonable and uniqueness is encouraged for various events. this is an opportunity to materially affect people's lives in their later years and improve and support an independent living style that is second to none in the area.
Being a small kitchen, the role will include all aspects of service, from menu setting and ordering of the ingredients, to preparation of food, and the full clean down and closing of the kitchen at the end of the shift.
KEY RESPONSIBILITIES
· Preparation of a variety of high quality meals accurately and consistently.
· Setting menus on a weekly basis
· Taking responsibility for planning and delivering a variety of catering options for private and management events.
· Ensure all food safety procedures are strictly followed according to sanitary regulations
· Work closely with management to meet revenue objectives
· Maintain safe working conditions
· Follow company policies and procedures regarding the handling of cash, property, products and equipment
· Audit inventory levels to ensure product availability, and order products as necessary
· Planning menus in consultation with residents
· Ordering supplies
· Training, supervising and motivating permanent and temporary kitchen and restaurant staff
· Working with General Manager to organise kitchen/restaurant staff rotas
· Ensuring that health and safety regulations are strictly observed, recorded and archived
· Monitoring the quality of the product and service provided
· keeping to budgets and maintaining financial and administrative records. .
Qualification and Experience:
- Must have Food Hygiene certification.
- Experience of being the responsible person for maintaining standards in a commercial environment
- Previous experience of having worked with the elderly over 55 cohort.
- Excellent communication and interpersonal skills.
- Strong attention to detail.
- Knowledge of food safety and sanitation guidelines.
- An awareness of basic Health & Safety.
- Satisfactory enhanced DBS checks required.
Pay: £18.95 per hour
Work Location: In person
