Chef Manager - Birmingham, United Kingdom - Atalian Servest

Atalian Servest

Verified Company

Birmingham, United Kingdom

2 weeks ago

Posted by:

Tom O´Connor

beBee Recruiter

Description

Job Reference:
CAT/MA/12-02/799/1

Job Title:
Chef Manager

Site Address:
Birmingham

Postcode:
B75 7JT -
_Applicants must have the right to work in the UK_

Salary: 35000

Contract:
Permanent - 40-week contract equated to pay**
Hours per week: Monday,Tuesday,Wednesday,Thursday,Friday - 40 hours per week

Business Overview

The Atalian Servest workforce is made up of 30,000 passionate, responsive, and knowledgeable colleagues, all of whom deliver sustainable and award-winning FM solutions to our clients.

Encompassing three specialist brands; Angel Hill, Academy and Groundhouse, our catering division provides bespoke catering solutions in virtually every sector and business type.

We offer a full range of catering services, including full counter services,coffee & deli bars, and hospitality & events.

Role Overview

We are currently recruiting for a Chef Manager to join our passionate and driven Catering team based at our client's site.

Benefits

Access to Wagestream a financial wellbeing tool
Wide range of retail discounts
Discounted gym membership
Join our Cycle to Work scheme
Access to "CHROMA", our internal colleagueled diversity and inclusion community join a committee or take part in our events
Access to internal Mental Health First Aiders
Immediate access to "Opportunity" our internal Learning and Development platform
Required professional membership fees paid for
Win monthly Atalian Servest Superstar Awards

Key Responsibilities:

To prepare and ensure the provision of food and beverages to the highest standard within the financial limitations set for your contract.
To prepare menus and order foodstuffs in accordance with requirements, using nominated suppliers.
To charge for cash sales such prices as are from time to time agreed by the client.
To hold all monies received in a secure place.
To bank all monies as frequently as is necessary to reduce to minimum cash held in the contract.
To keep cash and stock levels within the target figures set.
To keep cash purchases to a minimum, observing financial targets set.
To prepare records of sales and complete required Company bookwork, complying with any additional book keeping systems.
To monitor performance weekly/monthly by taking stock and preparing a Trading Result for your Area Manager.
To ensure all completed bookwork is sent to the appropriate department/Area Manager by set time deadlines.
Liaise with the Regional Operations Director to compile the annual budget in the standard format so that monthly targets are agreed with the Area Manager and Client.
Attend weekly meetings with the client so that forthcoming events are discussed, and all business requirements are met.
Hold Team Academy Member meetings as appropriate.
To comply with all Company policies and regulations in respect of Health and Safety at Work and to ensure the highest standards of kitchen practice and hygiene.
To operate and maintain a cleaning rota to ensure hygiene standards are met.
To ensure correct selection and recruitment of Team Academy Members, including induction and documentation, so that an adequate Team Academy Member structure is maintained.
To ensure that each day sufficient Team Academy Members are allocated to all locations in order that they can cope with food preparation needs.
To rotate Team Academy Members to maximise learning and maintain job interest.
To induct and train Team Academy Members, recording and supervising their performance.
To ensure all Team Academy Members receive appraisals/job chats annually in order to clearly establish future development needs.
To identify the training and development needs of your Team Members, making provisions for the development to be carried out.
To carry out any required disciplinary action, as set out in the Team Member Handbook, having first referred to the Area Manager.
To maintain the highest level of customer contact, keeping complaints to a minimum and ensuring these are dealt with professionally and promptly.
To promptly identify to the client via the Area Manager any working hazards or substandard equipment which could provide a barrier to your achievement of any of the above.
To communicate with the Area Manager any relevant feedback or information specific to the contract.
To guard against pilferage, misuse or abuse of all Company or client monies, goods and equipment.
To ensure that no work or food preparation of a personal nature is carried out on the client's premises without the client and Company's express permission.
To organise special days, promoting the facilities and the Company's name.
To ensure there are sufficient Team Academy Members to cover the contract during holiday and sickness periods.
To promote good, pleasant customer relations in a professional manner.

Subsidiary Duties/Responsibilities:

Carry out special duties of work outside the normal daily routine as required.
Attend all Health and Safety and training meetings as required.
Report all accidents/sickness, following Company's procedures.
Always assist in the smooth running of the contract, especially during times of sickness, holiday etc.
Complete all Company documentation as appropriate.

About You:

Ideally a professional catering qualification to 706/1 and 2 or equivalent NVQ.
Food safety L3 would be an advantage.
Good Standard of cooking and food presentation.
Ability to work within a challenging budget in a fastpaced environment.
Previous experience in a similar role and environment would be an advantage.
Would suit someone looking for a better work/life balance as no evenings so would also consider applicants from the restaurant or hotel sector.
IT literate.

How to apply
If you are interested to join a business that encourages professional