As the Culinary Manager, you will be the lead culinary person responsible for overseeing all culinary operations for this site.
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 techniques and quality standards, and plan and price menus.
* Ensure accurate equipment operation/maintenance and proper safety and sanitation in the 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 of specified quality and not breaching purchasing policy as outlined by Purchasing.
* Supervise portion numbers, control food wastage on site, and take appropriate action as needed.
* Maintain a financial information system as required by Aramark and the client.
* Take full responsibility for all cash relating to the 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 needed.
* Ensure that all financial weekly/monthly returns are submitted at the appropriate times in an 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 regularly, 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 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 annual appraisals on staff.
* Ensure that 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 in 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.
About Aramark
Northern Europe - Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
Northern Europe - About Aramark
Aramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners, and customers in food, facilities management, property services, and retail solutions. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com.
All applications will be treated in the strictest confidence. Aramark Northern Europe is an equal opportunities employer.
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