Job Description

Job Summary

We are seeking a dedicated and experienced Chef Manager to oversee our kitchen operations and lead our culinary team. The ideal candidate will possess a strong background in food production and safety, along with exceptional leadership skills. Experience in allergen management of nursery food would be beneficial. As the Chef Manager, you will be responsible for ensuring the highest standards of food quality and service while fostering a positive and collaborative work environment.

The service is boarder breakfasts and suppers Monday to Sunday and nursery food Monday- Friday. The team will consist of 1 chef manager, 2 CDP ( 1 weekends only) 1 general assistant and 1 driver, you will also be in charge of 2 general assistants at the nursery sites. Menu are determined by the chef manager with assistance from the higher management team.

Duties

To plan, prepare, cook and present food to the standards required by the company and the client. To ensure that the company's reputation for excellent food and service is enhanced with the client and customers. To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe. To assess employee performance and recognise training needs and potential as appropriate. To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget. To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used. To hold team meetings on a regular basis to communicate targets, standards required, company and client information. To assist the Operations Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with the budget. To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented. To ensure compliance with the company's policy on safer recruitment and safeguarding children and young adults at all times whilst at work. Supervise daily kitchen operations, ensuring efficient workflow and adherence to food safety standards. Lead and manage a team of culinary staff, providing guidance, training, and support to enhance their skills. Oversee food production processes, ensuring that all dishes are prepared to the highest quality and presentation standards. Collaborate with the management team to develop menus that reflect seasonal ingredients and customer preferences. Maintain inventory control, ordering supplies as needed while minimising waste. Ensure compliance with health and safety regulations within the kitchen environment. Foster a culture of teamwork and hospitality among staff, encouraging open communication and collaboration.

Skills

Proven experience in supervising kitchen operations within contract catering or similar setting. Strong leadership abilities with a focus on team management and development. In-depth knowledge of food production techniques and culinary practices. Familiarity with food safety regulations and best practices in the kitchen. Good allergen knowledge and awareness. Excellent organisational skills with the ability to multitask effectively in a fast-paced environment. A passion for hospitality and delivering exceptional dining experiences to guests. Ability to help cultivate a positive work atmosphere that encourages creativity and innovation within the culinary team.
If you are an enthusiastic culinary professional looking to take your career to the next level as a Chef Manager, we encourage you to apply!

Job Type: Full-time

Pay: 38,000.00-40,000.00 per year

Benefits:

Company pension Cycle to work scheme Discounted or free food Employee discount Sick pay
Work Location: In person