Job Description

Culinary Director

Location:

Seasoned Events 236 London Road, Romford, RM7 9EL

Salary:

75,000 per year

Days of work

: Any 5 out of 7

Holidays:

31 days including bank holidays

This role requires a high level of flexibility.

During busy periods, you may be expected to work additional days and hours over a 2-3 week stretch. As the busy season winds down, your working hours and days will reduce accordingly, in line with demand.

While the role is based in Romford, events will take place across London and the Home Counties, so travel will be required.

Are you looking for a new opportunity to progress your career in the catering and events industry?

Do you have

Culinary Director experience?

Then you could be the person for us!

Requirement from you?

Current and previous experience as a Culinary Director in the events business is ESSENTIAL.

About us

We are an amazingly dynamic team of highly motivated, bright, talented people whose sole focus is on creating extraordinary smile-inducing food and drink experiences. We are cafe, hospitality, event management, and fine dining experts providing the freshest, seasonal, sustainable, ethical, and local ingredients.

Check us out -

https://www.beseasoned.co.uk/#slide-intro

The role

To support, coordinate and direct kitchen operations across Seasoned Events including menus, production and service ensuring that food produced is of the required standard and is delivered at the time requested. To assist the Operations Director in controlling the annual budget and achieve agreed Department financial targets at our Fixed Site Contracts and for the Event Catering division. To support the Head Chefs at Seasoned Events' Fixed Site Contracts and for Event Catering based in Romford to achieve the same at their Units including assistance with menu planning and cost control, improving quality standards and the provision of labour. To liaise with the Head Chef for Events based at Romford to share knowledge, skill, resources and costing information including menu planning. To introduce and subsequently monitor per event costings for menus across the business. To attend Trial Meals and Functions as necessary according to the needs of the business. To ensure that all Health and Safety, Environmental, HR and other Company Policies are being complied with in all areas of the business pertaining to the production and delivery of food and kitchen staff.

Our commitment to sustainability

We place sustainability at the heart of our operations, aiming to foster a more sustainable and socially responsible catering and hospitality industry. We're passionate about reducing our climate footprint and sourcing low impact and seasonal produce, while prioritising local and ethical suppliers. We're striving to be a circular caterer and reducing food waste and single-use plastic. By pursuing B Corp certification, nurturing our team, supporting charity partners and nourishing our communities, we're on a mission to spread social goodness.

Management:

To manage staff recruitment/selection, induction, appraisal and training of kitchen personnel across all units.*
Ensure staff accountable to the position fully understand their job role and duties.*
Ensure workload is appropriately and fairly delegated and that tasks are performed to the standard required.*
Responsible for the direction and supervision, motivation and discipline of all staff accountable to the position. Set objectives and monitor progress for all staff accountable to the position. To manage staff grievance or disciplinary matters in accordance with Crown Group policy relating to kitchen staff.*
Provide, and document on-job guidance and training, including induction training and monitor ongoing training requirements.*
Ensure kitchen staff are trained in the correct use of equipment and in the handling and storage of cleaning or other hazardous substances.*
Identify on-going training needs and make appropriate recommendations to the Managing Director for needs to be carried out.*
To review and update the Standard Operating Manual relating to Food Operations and Kitchen Standards.

Communication:

Liaise with the Event and Sales Manager, the Head Chef for Events and the Head Chefs of all Seasoned Events Units to plan and price menus, considering costs and availability of commodities, seasonality, nature of use, service criteria and demand trends to ensure Seasoned Events leading position within its market.*
Assist the Event and Sales Manager and Managing Director in analysing and monitoring quality control and customer demands, trends and suggestions.*
Attend client, management and staff meetings including food tastings when requested.*
Communicate effectively with staff on all levels including encouraging team members to contribute to the agenda of regular team meetings.*
Ensure all relevant information relating to the operation, business and personnel is communicated to the Seasoned Events Team.*

Resource Planning

Liaise with nominated suppliers to source specially requested food items.*
Control the ordering of fresh and frozen produce and dry store items required by the kitchen ensuring purchase quantities and ordering levels are appropriate to business demands and budgets.*
To ensure there are sufficient staff levels within the Events Kitchen and at Fixed Site Contracts to operate effectively and efficiently.*
Ensure that the quarterly stock take of kitchen equipment undertaken at Units is accurately recorded and ensure that any requirements for additional equipment and repair of existing equipment is reported to the Managing Director.*
Ensure weekly food stock takes are carried accurately. Ensure a minimum of a monthly disposable and chemical stock takes are carried out accurately.*

According to business needs in the Events Kitchen and at Fixed Site Units, you will at times be responsible for:

Safety and Hygiene

Ensure high standards of quality control, handling and storage of commodities (including those of a non-food nature) with due regard to current legislation governing handing storage and processing. Ensure staff of all kitchens and ancillary areas are properly dressed and groomed and that their work areas are kept clean and tidy and that they are regularly made aware of the necessity for high standards of health and safety and hygiene.*
Take all relevant steps to minimalise risks by ensuring that any real or potential risks are, assessed, acted upon or reported to the appropriate persons immediately.*
Ensure house and department emergency, fire and accident policies and procedures are complied with.*
Ensure all staff in kitchen areas work in a manner which is safe and unlikely to cause risk, harm or injury to themselves or others.*
Regularly inspect all kitchen areas for potential risks of temperature control of food, cross contamination hazards, unsafe equipment or fabric and fire hazards, takes corrective action when required and reports to the appropriate person. Ensure that all Crown Partnership Policies for Food Safety, Health and Safety, Risk Assessments, HACCP and COSHH are implemented, managed and adhered to at all times by all staff accountable to the position.*
Ensure compliance on all ISO accreditations are monitored, recorded and maintained. Ensure a pass mark on all internal health and safety audits carried out by Crown Partnership Directors.*

Event Planning:

Check all Function Sheets, Food Orders and Menus and plan ordering requirements accordingly so all functions and trial meals can be undertaken.*
Minimize waste at all times by the effective control of commodities and labour.*
Supervise and work with other kitchen team members in the preparation, production and presentation of food to ensure agreed standards are achieved.*

Other duties:

Safeguard profitability of the catering operation by ensuring the security of kitchen areas.*
You may be asked to assist at other venues from time to time.*
Undertake any reasonable duties as dictated by the Managing Director that are within skills and capabilities.

Sustainability commitments:

As Commercial Director at Seasoned, you will be instrumental in advancing our mission to spread social goodness and deliver extraordinary, smile-inducing food and drink experiences, while supporting efforts to minimize our environmental impact and deliver our sustainability strategy.

This includes:

Local and Ethical Sourcing:

Support our commitment to local, sustainable and ethical purchasing (choosing suppliers within 50 miles of venues, choosing certified sustainable ingredients/resources, choosing social enterprise/B Corp suppliers).

Nourishing our Communities

Managing local charity partnerships and volunteering efforts. Supporting our efforts to create jobs & support vulnerable people and those facing employment barriers into work (e.g. working with homeless charities etc).

Cutting our Climate Impact

Supporting venue managers to reduce Seasoned's environmental impact (reducing food waste, utilities efficient). Support Seasoned executive team and compliance manager with maintaining ISO14001.
We are an equal opportunities employers, we value diversity and are committed to providing equal employment opportunities. We believe that the more inclusive our environments are, the better our work will be.

So, if you're looking to progress your career in catering as our

Culinary Director

, please apply via the button shown.

Job Types: Full-time, Permanent

Pay: 75,000.00 per year

Schedule:

Monday to Friday Weekend availability
Work Location: In person

Reference ID: Culinary Director - Romford (TS1)