Chef Manager - Monday to Friday

Thomas Franks Ltd; Alicante; Presencial; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

A prestigious catering firm in Alicante is seeking an experienced Chef Manager to lead the catering operations. This role involves managing daily food production and service, ensuring high food standards, and overseeing financial budgets. Ideal candidates will have a strong customer service ethos and proven team leadership skills. Applicants must have the right to work in Spain and hold recognized cooking qualifications. This is a full-time temporary position with a salary of approximately €1,427.47 per month, working Monday to Friday.

Formación

• Proven experience of delivering excellent food standards.
• Hands-on experience as a Catering Manager leading a team.
• High level of communication skills.

Responsabilidades

• Lead the catering team with daily production & service.
• Manage the financial budget for the location.
• Ensure compliance with food & beverage policies.

Conocimientos

Food standards delivery

Effective communication

Team leadership

Analytical skills

Customer service

Educación

Cooking qualification (City & Guild 706/1 & 2 or equivalent)

Level 3 food Hygiene qualification

Descripción del empleo

Chef Manager - Monday to Friday

Alicante

Contract: Full Time, Temporary
Salary: €1,427.47 per month
Hours: 40 per week

The only international school in Javea, offering bilingual education with a British curriculum for ages 2–18. Catering for about 200 students and teachers daily. We offer a core feeding of Lunch and hospitality at this location. This is a Term time contract and operates Monday to Friday.

Shift timings - 0730 - 1600

We are looking to hire an experienced Chef Manager to join the operation at one of our prestigious locations in Alicante. We are currently recruiting for a someone for an intial period of 3 - 6 Months.

This role will be working closely with the catering team, along with the operations manager to ensure that the day-to-day catering and hospitality is delivered to a high standard. You will be experienced in a similar role. Whilst ensuring all catering operations are executed well, you will also be able to manage the financial budget for the location.

Job Summary:

• To lead the catering team with the day to day production & service of the member and staff dining facilities across the site, to liaise with the centre in the delivery internal or external hospitality events.
• To deliver both the client agreed budget and the company annual budget.
• To develop and implement the members and staff dining and hospitality facilities across the site ensuring the quality of food and level of customer service, presentation of the dining and service areas etc are maintained to the agreed standards.
• To prepare, comment and report upon the monthly and annual Profit & Loss Operating Statements for Thomas Franks.
• To develop each area of the catering offer in line with client expectations/budgetary constraints and agreed offer development plans.
• To be responsible for the day-to-day operations of all catering facilities throughout the year working in line with the requirements of the business.
• To assist in the process of change in the departments though setting standards and motivating staff to deliver them.
• To liaise with members and client via customer interaction and relevant member forums to make sure there requirements are met at all times.
• To deliver the Food Services operations as directed by the Operations Manager to include members / staff dining and any internal and external hospitality
• Create and nurture an environment that emphasises motivation, empowerment, teamwork and a passion for service.
• To provide excellent food and customer service and respond quickly and proactively to customers needs
• To develop the food offer in line with current market trends and to the standards outlined in the Thomas Franks company values
• To ensure age appropriate food is available in all locations throughout the dining period ensuring all special dietary requirements of members are adhered to at all times.
• Establish and maintain open, collaborative relationships with all departments and ensure all members of your team do the same.
• Ensure compliance with all Thomas Franks Food & Beverage policies, standards and procedures by training, supervising, follow-up and hands on management
• Maintain and develop service standards in all dining areas including the cleanliness and presentation of the room
• To have full knowledge of the Clients Safeguarding, Health & Safety, Fire and Accident and reporting procedures
• To carry out effective induction, review and development plans for staff within the areas managed and to maintain appropriate records
• To support any rehabilitation activity as required by the centre in support of open days, and centre delivery requirements
• To undertake any reasonable duties that may be required relating to the effective operation and development of commercial areas as directed by the Operations Manager

Essential:

• Proven experience of delivering excellent food standards
• Be a hands on Catering Manager leading the team in food production and service
• Proven ability to communicate with clients and deliver agreed objectives and goals
• Competent computer skills, knowledge of computer software, internet browsers, etc
• High level of communication, to include reading, writing, oral and listening
• Customer and personal service skills, proven track record of customer service achievements
• Ability to work as part of a team
• Analytical/critical thinking, ability to gather and organise information using logical and systematic processes
• Excellent interpersonal skills
• Proven ability to manage a team and achieve high performance through motivation
• Strong customer service ethos
• Must have the flexibility to work to the needs of the business

Knowledge / competencies:

• Ability to demonstrate a good understanding and use of verbal English.
• Ability to demonstrate a good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
• Hold a level 3 food Hygiene qualification.

About us

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

All applicants must be able to demonstrate that they have the Right to Work in Spain to be considered for this role.

Requiring a clear Certificado de Antecedentes Penales (Criminal Record Certificate) will form part of the selection process. Any criminal conviction, caution or bind-over must be declared by the individuals.