Chef Manager

Caterlink; Horley; On-site; GBP 19,000 - 21,000; Full time

Job summary

Caterlink is seeking a Chef Manager to lead the kitchen at Horley Infants School. This role is 25 hours per week, 8:30-13:30 Monday to Friday, paid at £14.38 per hour pro rata over the year.

You will manage a team of 3 staff, follow recipes, adhere to allergy guidelines, and oversee daily and weekly bookwork, stock, ordering and health and safety records, reporting to the Operations Manager. DBS check and references will be required as part of the safeguarding process and you must have the right

Qualifications

• Previous management of a kitchen is essential, ideally in a school environment.
• Ability to follow recipes and allergy guidelines.
• Experience with stock, ordering and health and safety records workflows.

Responsibilities

• Plan, organise and control the establishment’s operations to ensure high food quality, presentation and service.
• Assist the Operations Manager in budgeting and cost control including cost/sales analysis.
• Maintain merchandising to sustain interest in food range and increase sales.
• Develop and maintain good client relationships and report to the Operations Manager on matters.
• Plan menus and order food and light equipment; monitor wastage and stock levels.
• Carry out performance reviews and develop training plans for the team.

Skills

Kitchen management

Team leadership

Food safety

Job description

Company Description

Caterlink is the education sector catering specialist.

Want to work but still have time with your family in the school holidays? We have the right role for you!

We are looking for a Chef Manager to work at Horley Infants School

• Hours – 25 hours per week – 8:30-13:30 Monday to Friday.
• Rate of Pay - £14.38 per hour / pro rata over the year

You will be responsible for the running of the kitchen from cooking the daily lunchtime to managing the team of 3 staff. The menu consists of 3 hot choices per day. You will be expected to follow recipes and adhere to strict allergy guidelines. You will be expected to complete daily and weekly bookwork, stock taking and ordering of all products, food and health and safety records.

• Previous management of a kitchen is essential ideally in a school environment.
• To be customer focused and approachable at all times.

We are committed to safeguarding and promoting the welfare of children, all successful applicants will be required to complete an enhanced DBS application, provide 2 references and have right to work in the UK.

Job Description

Reports to: Operations Manager

Duties

• To plan, organise and control the establishment’s operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the Operations Manager and the Client. To consistently seek and implement ways of improving the quality and cost effectiveness of the service by keeping abreast of developments in food service and production and customer needs and tastes
• To assist the Operations Manager in preparing the Annual Budget. To achieve and maintain the food cost in accordance with this budget (or any variation authorised by the Operations Manager). To produce cost / sales analysis when required by the Operations Manager.
• To ensure that merchandising procedures and aids are applied to sustain interest in the range of food and beverages being offered and that, when appropriate, effort is made to increase sales
• To ensure that heavy duty kitchen equipment, light equipment, work areas, other facilities and general surroundings of the establishment are maintained and operated to the standards required by the Statutory, Local Authority and Company Hygiene Health and Safety Regulations and Policies. Similarly, to ensure that the employees use safe methods of work and that no unauthorised person cleans / operates certain specified equipment
• To develop and maintain good working relationships with the Client contact and with the customers through regular personal contact, including representing the Company at any catering or other meeting required by the Client. To report regularly to the Operations Manager matters discussed with the Client and customers
• To plan menus and order all foodstuffs and light equipment in accordance with the Company’s Purchasing Policy and Procedures and to check and record the amounts, prices and condition of all supplies and deliveries. To avoid unnecessary wastage and deterioration of foodstuffs
• To promote positive morale and aid retention of team members
• To ensure that the Company food safety, health and safety Policies and Procedures are applied continuously and that there are no breaches of Statutory or Local Authority Regulations
• To carry out the company bookwork for the location in accordance with Company Policies and Procedures. To account for all money spent and reconcile cash received and all stocks purchased and used
• To maintain company reports and audits using the company’s computerised system
• To conform to employment legislation and observe the Company’s HR policies and procedures in respect of safer recruitment, training and development and performance management. Escalating issues to the line manager
• To carry out performance reviews with the team, ensure development plans are in place and use this information to compile the location training plan