Job Description
Responsible for managing the smooth running of the kitchen located at Elmbridge Village, which serves The Bistro (open 7 days a week) and regular events and functions. The culinary support will include delivering special events, occasions, training of kitchen staff, maintaining high standards, monitoring compliance with Retirement Villages (RV) procedures and systems with a hands-on approach to carry out your duties in a safe manner whilst being aware of the health and safety of yourself and others around you.
Kitchen, Restaurant / Bistro and Functions.
1. All dishes need to be loaded onto the online procurement system and Cater Cloud platforms including any variations or changes
2. Plan, organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is always enhanced with customers offering in restaurant dining, home deliveries, light meals (Bistro Menu), Functions and cakes, savouries & pastries.
3. Taking responsibility for the food production with a hands-on approach. Creating food specifications for the team to follow. Creating event / function menus and working constructively with the Assistant Manager on weekly specials and perfect the daily menu with consideration to food allergies and dietary requirements.
4. Possess an exceptional drive for quality of food prepared for Hospitality events and occasions.
5. Managing GP controls and measure wastage to set budget. Manage collective responsibility for P and L in the food and beverage team.
6. Development & empowerment of team.
7. Responsible for all aspects of food safety, Health & Safety and COSHH. Ensure allergens are evaluated.
8. To implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets.
9. Plan menus for special monthly dinners and other special functions are required.
10. Ensure all meals are cooked and served at a high standard.
11. Engagement with residents & families.
12. Work with the Assistant Village Manager regarding marketing & enhancing sales
13. Work to budget, ordering, receipting goods and recon against orders on the company procurement platform
14. To be responsible for all the kitchen stock and ordering, taking into account stock rotation, storage conditions and non-wastage routines.
15. Monthly stock takes to be completed last calendar day of the month and uploaded into the prescribed platform.
16. Prepare all relevant information for the monthly payroll including submitting weekly timesheets for all the kitchen team to the office.
17. Ensure that all team members are instructed regarding reporting sickness, self-certification and booking of holidays, and submit all details to the assistant manager for processing.
18. In conjunction with the Assistant Village Manager, to recruit the necessary team for the kitchen, training and instructing them as necessary.
19. Arrange cover as required to cover holidays using agency or bank team members.
20. To foster and maintain good relationships between the staff and the residents and to encourage the same level of relationships with any outside contractors.
21. To be aware of the need to contain costs and to be cost aware when devising menus and ordering produce.
22. Ensure the Food & Beverage department has all the necessary licensees to operate (Bar License, Food safety certification)
23. To be aware of the requirements of the Health & Safety at Work Act and associated regulations to ensure that standards are maintained within the Company’s Safety Policy.
24. To work Christmas Day and other major Bank Holidays as required.
Training & Development
1. Contribute to the supervision and instruction of new staff members in all aspects of their work, giving help and guidance where appropriate.
2. Attend all mandatory training days/courses on or off site as and when required.
3. Develop and implement PDP for all Chefs, Sous Chefs and other staff identified
4. Maintain and improve professional knowledge and competence.
5. Industry standard qualifications are up to date for subordinates and self
6. Leading and developing the team to achieve the GP through the delivery of exceptional offering whilst minimising wastage, improved efficiencies and adequate resources to achieve effective business performance.
Health & Safety
1. Ensure the Villages and in particular the kitchen is clean and tidy.
2. Use appropriate protective clothing.
3. Ensure Health & Safety standards in the Village areas.
4. Report immediately to the Assistant Manager or General Manager any illness of an infectious nature or accident incurred by resident, colleague, self or another person.
5. Understand and ensure the implementation of Village’s Health and Safety policy and Emergency and Fire procedures.
6. Report to the General Manager or the Maintenance person, any faulty appliances, damaged furniture or any potential hazards.
7. Always promote safe working practice in the Village.
8. To ensure audits/H&S/ Environmental Health visits all pass.
9. Conduct daily walk-through safety check in Kitchen, Restaurant and Bar areas
10. All equipment needs to be services and compliant with minimum standards and logged on iAuditor
11. All equipment checked weekly and logged on iAuditor
12. Acceptance and adherence to Food Safety Manual System with accountability
General
1. Promote and ensure the good reputation of the Village.
2. Maintain all logbooks and records required by the Village and the Directors of the Company
3. To maintain an attitude of integrity and respect and to maintain confidentiality both within the site and the wider community.
4. Participate in staff and resident meetings as required
5. Ensure that all information of confidential nature gained in the course of duty is not divulged to third parties
6. Notify the Assistant Village Manager as soon as possible of your inability to work, and also on your return to work from all periods of absence.
7. Ensure the security of the Village is always maintained.
8. Adhere to all Company policies and procedures
9. Carry out any other tasks that may be reasonably assigned to you. Co create with the Assistant Village Manager a budget for items that are costed against Service Charges, quarterly and annual review of said budget.
This job description indicates only the main duties and responsibilities of the post. It is not intended as an exhaustive list.
We reserve the right to amend this job description from time to time, according to business needs. Any changes will be confirmed to you.
Attributes, Experience and Qualifications
Attributes
1. Ability to always communicate effectively
2. Genuine interest in working with the relevant resident group
3. Genuine caring approach to the elderly, together with an ability to think carefully and accurately during hectic periods.
4. Satisfactory enhanced DBS checks required
5. Attention to detail.
6. A capacity for manual work linked with a sense of responsibility
7. Reliability is important as is a sense of humour.
8. Team player
Experience
1. Previous experience of having worked with the elderly over 65 cohort or experience within care, hospitality or leisure industry within a similar role would be desirable.
2. Experience of managing a team essential
3. Passion for great food and excellent service, logistics and delivery
4. Ability to demonstrate outstanding culinary skills
5. Ability to motivate and develop all levels of chefs
6. Experience in events and catering
7. Experience in training culinary skills
8. Ability to deliver presentations to all levels confidently and accurately
9. Excellent verbal and written communication skills at all levels
10. Financially astute with regards to food costings and margin management
11. Ability to analyse and evaluate information
12. Experience of using process and planning to deliver consistent results to expectations
13. Ability to work on own initiative but within a frameworks
14. Working knowledge of Microsoft applications including; Word, Excel and PowerPoint
Qualifications
1. Professional Cookery Level 3 qualification or equivalent
This job description indicates only the main duties and responsibilities of the post. It is not intended as an exhaustive list.
We reserve the right to amend this job description from time to time, according to business needs. Any changes will be confirmed to you.
Job Types: Full-time, Permanent
Salary: £30,000.00-£35,000.00 per year
Benefits:
- Company pension
- Cycle to work scheme
- Discounted or free food
- Free parking
- Sick pay
Schedule:
- 8 hour shift
- Day shift
- Monday to Friday
- Weekend availability
Ability to commute/relocate:
- Woking: reliably commute or plan to relocate before starting work (required)
Experience:
- Sous Chef: 5 years (required)
Work Location: One location
Reference ID: RV/EV/ChefMan2023
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