As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.
Flexibility required, work pattern is 5 over 7 days, and will be required to work early morning and evening shifts.
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 ensure proper safety and sanitation in kitchen;
* Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrate 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 are 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-high 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 management.
* 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.
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