Job Description

We are committed to communities where older people flourish, by providing opportunities for our residents to enjoy treasured relationships, exercise choice and feel valued. When you join the St Monica Trust, you'll be part of an organisation built on 100 years of trust, thanks to the people who work for us. Our benefits and perks for permanent and fixed term jobs include a generous pension scheme, Life Assurance, at least 23 days' annual leave plus bank holidays, access to retail and other discounts, subsidised gym, restaurant, free parking and much more!

Job purpose

The Head Chef (Village) has passion and drives the success of the village cafe, promoting it as the place to eat and connect with people. In addition to attracting new customers, they manage the day-to-day hospitality, food and beverage provision in their allocated village by overseeing a kitchen and team of Hospitality Assistants (inc. Seniors), with a proportion of food being cooked and prepared on site and by our suppliers.

Key Results

Summary responsibilities/outcomes


Promotes the village cafe through social media and marketing activities, as an enticing place to connect and be social with other people, whilst enjoying a delicious variety of food and drink. Engages with residents and customers through catering forums to meet their needs (inc. allergens) and preferences, actively seeking and responding to feedback and suggestions. Works with the Catering Team Lead to implement in line with budget. In close collaboration with the Catering Team Lead and the Catering Development Manager, researches new themes, menu ideas and industry trends to attract and retain new customers, increasing the popularity of the cafe. Uses footfall and revenue data to analyse trends, peaks, inform decisions, make improvements to drive success and business performance against budget/objectives including increasing revenue and the reduction of food waste. Works closely with the Village Manager, to plan catering events to promote and increase engagement. Ensures quality, planning and timings, consistency, and compliance for day-to-day food service. Responsible for the day-to-day provision of the hospitality, food and beverage service across allocated village cafe, tailored to meet the needs and preferences of our residents/customers. Both cooking and preparing food onsite and finishing and serving food from our suppliers. Cooks bespoke food options for residents for meals, parties or events. Provides a cafe-style food/barista service to include, breakfast, and lunch. Responsible for day-to-day temperature checks/controls regarding quality and presentation, labelling food, allergens, waste disposal, and general catering/kitchen hygiene and cleanliness Responsible for planning, stock rotation and ordering using Caternet system. Completes internal/external audits and activities using the Trusts systems in relation to health and safety, HACCP and COSHH. Managing external visits from EHO, CQC etc. Responsible for managing the Front of House service, promoting excellent customer service in the team and making improvements to the dining experience to increase footfall/repeat visits. Deputises for the Catering Team Lead where required. Line manages a team of Hospitality Assistants (inc. Seniors); people activities including recruitment, managing absence and performance and associated activities on the Trust's people system. Day to day rota planning and management.

Other Skills and Qualifications

Essential

Knowledge and confidence in interpreting catering/service data and using it to make decisions/recommendations Knowledge of how to advantageously use social media Diploma Level 2 in Food Production/Catering (or equivalent) Experience of supervising others Experience and knowledge of special dietary requirements/modified diets, advising on nutrition, hydration and dietary needs Previous responsibility for a budget and working within in. Experience working within a busy and fast paced kitchen environment Experience working in a cafe/restaurant Experience of stock ordering and management Knowledge of food hygiene and health and safety legislation and best practice Good standard of IT skills including Microsoft Excel, Word, Outlook, Teams and bespoke systems -

Desirable

Level 3 Award in Managing Food Safety in Catering (or equivalent) Diploma Level 3 in Food Production/Catering (or equivalent) Working with older people or people living with disabilities, communication or memory difficulties Ability to communicate and present information to audiences with varied abilities clearly and with confidence Experience of managing or overseeing a hospitality/Front of House service Experience analysing EPOS sale data Demonstrable experience of business acumen, evidence of driving change and improvements
Salary Ranges:


31,473.00 - 35,061.00
Time Type:


Full time
If you have any queries please email our Recruitment Team - recruitment@stmonicatrust.org.uk