Job Description

ZSEA (Zoological Society of East Anglia) is the charity which runs Banham Zoo and Africa Alive. Our vision is to connect people to nature and our Catering outlets are an important part of our visitor experience. This role will oversee the main kitchen, and lead the team. The ability to juggle multiple priorities whilst managing your team and keeping a smile on your face is an absolute must. Alongside that, we are looking for a minimum of five years experience within a kitchen environment, with at least one year's supervisory, and a full driving licence (to drive an on-site buggy between outlets if required). This is very much a hands on role and will require someone who is knowledgeable, adaptable and professional.

Main Duties and Responsibilities

To support and take direction in the provision of catering for functions, corporate and other additional events through providing resources where required. Maintain attractive and effective displays for guests.

Play an integral part in supporting a warm and welcoming culture where the team acknowledge every guest and provide a service that is friendly, courteous and helpful at all times whilst being efficient in meeting their needs. Maintain a good knowledge of the range of products available and seize opportunities as appropriate to up sell products, supporting the team to do the same.

Food Preparation & Quality Control

- Ensure that food is consistently prepared and presented to a high standard, paying attention to quality and portion control and the safe practices set out in HACCP. Maintain a team ethic of 'clean as you go' to ensure a tidy and safe work area. Support and provide training as required. Maintain accurate wastage records.

Food Ordering-

Ensure food orders are placed on the appropriate day and supplier. Food orders to be place d in line with the current menu. Ensuring stock levels are maintained in line with the season and expected footfall.

Service

- Daily due diligence tasks. Handle all allergy orders. Staff deployment. Arranging and planning staff rotas. Food margin control. Maintain food prep levels. Minimise food wastage.

Cleanliness & Hygiene

- Ensure that high standards of cleanliness & hygiene are maintained at all times. Comply with all food safety, health & safety and licencing requirements. Ensure accurate and complete records are kept in relation to temperature checks and cleaning in-line with the agreed HACCP. Support training to team members to ensure compliance with food safety and health & safety requirements are maintained.

Preparing for Service

- Ensure that all units or areas are ready for service with the required levels of stock, disposables and cleaning materials. Maintain effective stock rotation and appropriate stock levels.

People Management

- Manage the team through service. Inspire, coach and motivate the team to achieve the very best in sales and standards as set by the charity. To support the team in an often-diverse environment with a focus on the guests and the quality of service and products received. Manage seasonal kitchen staff requirements ensuring schedules and shifts are managed effectively.

Teamwork

- Support and assist colleagues to ensure efficient service is delivered. Ensure effective communication and cooperation with other departments.

Food Development

- Utilise slower footfall periods throughout the year to assist in the development of seasonal menus with the direction of the buying and merchandising team. Ensure all proposals for new menus or new seasonal items, are appropriately costed, trialled, assessed for viability in the marketplace, trained into the wider kitchen teams, and signed off by the Head of Commercial/Ops Director prior to launching. Make recommendations where necessary to reduce wastage or change to more sustainable suppliers.

Personal Qualities and Experience

Culinary Knowledge

- ability to prepare, cook and present food to the required standard.

Hygiene & Cleanliness

- to consistently deliver excellent health & hygiene standards & follow procedures as set out by charity's policy and food safety legislation.

Guest service

- to consistently deliver high levels of customer service building relationships with regular guests.

Proactive sales & up selling

- good product knowledge and an ability to take individual responsibility for contributing towards daily/weekly sales targets through up selling and effective cost control.

Communication and interpersonal skills

- effective face to face, written and oral communication skills.

Teamwork

- ability to work effectively as part of a team.

Organisation & time management skills

- to be punctual for work at all times and to plan, prepare and organise for service.

A minimum of NVQ Level 2 in Food Production or Equivalent

A minimum of Level 3 Food Safety Qualification or working towards

Please send a current CV and a covering letter to recruitment@zsea.org

Job Types: Full-time, Fixed term contract
Contract length: 12 months

Pay: 25,400.00-26,500.00 per year

Benefits:

Employee discount
Work Location: In person