Chef Manager

Key Accountabilities and Responsibilities

1.     You will be responsible for a large unit with up to 4000 students, staff and visitors. You will be responsible for providing hot breakfast, lunch and evening service along with grab and go bar with support sandwiches, wraps and salads.

2.     You will deal with hospitality functions and you will need to be able to adapt from fine dining to bbq's and all levels of catering.

3.     You will be responsible for other staff.

4.     You will be responsible for reporting any HR issues such as lateness, sickness and disciplinary issues to your line manager.

5.     You will be responsible for liaising with supplier reps to discuss pricing and purchasing volumes.

6.     You will be responsible for all costing of products and portion control in agreement with your line manager and relay this information to all units. Liaise with your line manager on updates of new products and contacts.

7.     You will be responsible for costing of Hospitality and outside functions and overseeing the operation.

8.     You will be responsible for implementing new procedures, deal with stock ordering and rotation of food. You will be responsible for checking goods/deliveries within the unit, also control of safe storage and security of stock/ purchases.

9.     Checking all delivery notes for accuracy and following the correct purchasing procedures.

10. All delivery notes and invoices to be forwarded for the attention of Averill Queeley.

11. Central ordering for disposables and bulk purchases.

12. Ordering for special functions ( awards, open days, staff training)

13. Daily purchasing of food stocks, as required, from authorised suppliers within the given budget.

14. To liaise with external and internal customers.

15. You will be responsible for ensuring HACCP with health and hygiene procedures are being followed.

16. Check and monitor all units: cleaning roster, kitchen dairy and wastage sheets.

17. To ensure time sheet is filled in daily, then forwarded to the catering office weekly.

18. You will be responsible for managing a budget efficiently within the guidelines as agreed with you line manager.

19. Ensure that the till is cashed up daily and all money banked within the given time.

20. Complete the weekly cash sheet and supplier's sheet, and send it to the catering office.

21. You will maintain the high standards and quality of food and service, developing your team to ensure consistency, as in conjunction with you line manager.

22. Ideally With a basic knowledge of dietetics, good organizational skills and ability to work under pressure; Show enthusiasm and passion for your chosen profession.

23. Undertake any other duties that commensurate with the nature and grade of this post.

24. Devise a four weekly site specific menu for all the units and ensure that it is followed.

25. Attend regular meetings with your managers when requested.

26. Ensure the staff follows the procedures and organsiation standards of your unit, and adhere to the college guidelines.

27. Support your line manager with, staff training, establishing standards, service styles and use of equipments.

Other Duties and Responsibilities

a)     Comply with internal and external quality standards and contribute to the College's strategic aims.

b)    Comply with college policies and procedures and health and safety regulations.

c)     Support the safeguarding and promotion of students' welfare.

d)    Maintain confidentiality in relation to all College information and to comply with Data Protection Legislation.

e)     Participate in the College's Appraisal scheme and undertake any training as required.

Support and actively participate in the implementation of the College's Equal Opportunity policy