Chef Manager

Job Description

As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Job Responsibilities

Train and run kitchen personnel and supervise/coordinate all activities;

Estimate food consumption and requisition or purchase food

Select and develop recipes as well as standardize production recipes to ensure quality

Establish presentation technique and quality standards, and plan and price menus

Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen

Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.

Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products

Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters

Regularly review performance with each member of the team

Ensure that training records are maintained

Implement any new company policy decisions and train staff accordingly

Ensure all staff closely implement the Unit Dress Code

Carry out weekly / monthly stock takes

Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing

Supervise portion numbers, control food wastage on site and take appropriate action as the need arises

Maintain a financial information system as required by Aramark and client

Take full responsibility for all cash relating to Catering Department

Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved

Assist your Regional Manager in setting the Annual Budget for the Unit

Produce menu costings and yield charts as the need arises

Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner

Compile and implement staff work and duties rotations

Record staff time-keeping and complete monthly timesheets

Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion

Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training

Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP

Elect a safety representative and hold regular safety meetings to address unit hazards

Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively

Maintain good communications and working relationships with your client, customers, and all staff

Attend Management Meetings when required

Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers

Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times

Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning

Empower team to deliver excellence in customer service

Investigate concerns and respond to needs relating to the catering service and take corrective action

Address and optimally resolve customer-related complaints

Induct all new staff including relief staff as per induction checklist

Carry out appraisals on staff on an annual basis

To ensure that the accurate financial procedures are followed

Promote a professional image of Aramark at all times

Qualifications

Ideal candidates will possess two to three years of post secondary school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).

Requires sophisticated knowledge of the principles and practices within the food profession.

This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.

A passion for service and quality

Good people leadership skills

Flexibility and ability to work on own initiative

Experience of cash handling, banking, and stock management

Integrity and the ability to communicate appropriately at all levels of the business

Hands-on operator with the ability to lead by example through operational excellence

An excellent knowledge of Food Hygiene including HACCP

Understanding of profit and loss account management, budget managements

Experience in a unionized environment

Ability to suggest and implement improvements and positive changes

Third level qualification (HACCP/Culinary Arts/Professional Cookery)

Previous experience in a similar food service environment

Previous experience in Leading a Catering Team

Commercial acuity, Strong organizational and problem-solving abilities

Experience in the relevant line of business environment