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Brierfield

    Chef Manager - Brierfield, Lancashire, United Kingdom - Kestrel HR

    Kestrel HR
    Kestrel HR Brierfield, Lancashire, United Kingdom

    3 days ago

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    Description

    Main purpose of the Job:

    To effectively manage the catering services ensuring they meet the requirements of the client and customers and that all resources are deployed in an efficient, cost effective and safe manner.

    Food Preparation and Production

    To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs are conversant with and implement these policies consistently.

    Through the effective use of Monthly reporting to ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management.

    To check the price and quality of all delivered product and ensure they are stored and controlled effectively.
    Brief the foodservice team on the menu and content of each dish prior to service.
    To support team members in the execution of their responsibilities and measure performance against agreed KPIs
    Hygiene, Health, and Safety

    To ensure all the foodservice team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a catering environment.

    To ensure that the company food hygiene management system is in place and fully understood by all employees.
    To ensure that all the catering team comply with the policy on personal grooming, hygiene and uniform.

    To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies.

    Develop a relationship with the local EHO seeking advice and guidance as necessary.
    To ensure cleaning rotas are operational throughout all foodservice areas.
    People Management and Development

    To ensure all new starters receive a thorough induction and given all the initial help they need to achieve the required standards in their new job.

    To equip all staff with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching.

    Support all team members to reach their full potential and give them the opportunity to develop their career.

    To ensure that every employee has a regular performance review and that appropriate training and development offered as a result.

    To ensure every employee has one formal appraisal each year where performance and future aspirations are discussed and recorded.
    Actively recognise good performance in the team.

    To ensure effective channels of communication at all levels so every member of the team is aware of the contract operating plan, the progress being made and the part they play.

    To use customer surveys to actively seek out customer comment and feedback in respect of the service.
    Be visible during service periods helping and supporting staff, communicating with customers and the client.

    Keep up to date with latest trends in the foodservice industry and work with the wider Graysons team to introduce new ideas where appropriate.

    Ensure every member of the foodservice team receives customer service training and understands the importance of making every customer feel special and enjoy the dining experience in our restaurants.

    Financial Performance
    To understand the contract budget and work to the agreed targets on food cost, labour hours, sundries, and wastage.
    Communicate relevant financial targets to members of the team and check understanding.
    To ensure that the clients food cost policy is properly applied and reviewed in accordance with the contract.

    To ensure that the company control procedures are fully implemented, and all financial returns are accurate and submitted on time.

    Alongside the Operations Manager, meet the client monthly to update on the financial performance of the contract, present the monthly invoice and ensure they have all the necessary information to enable efficient processing and payment of the invoice.

    To be part of the site leading management team and support colleagues in the achievement of their KPIs.

    To attend all necessary team meetings and training programs to enable you to fulfil your role effectively and to develop your own potential in the company.

    To hold team meetings as required and contribute to the development and growth of the Group Contract through the sharing of good practice and your own experience.


    Key Performance Indicators:
    Achievement of annual financial budget
    Contract profitability
    Commercial Judgement capable of managing the commercial aspects of catering budget.
    seeks out and develops new ideas that will move the contract forward.
    supports and represents the ideology of Graysons Restaurants.

    Job Type:
    Full-time
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