Head Chef

gategroup; Stretford; On-site; GBP 40,000 - 60,000; Full time

Benefits offered by this job

Free onsite parking

Complimentary meals and refreshments

Free uniform

Free life insurance

Pension scheme

Job summary

Gate Gourmet, based at the Manchester Unit, is seeking an experienced Head Chef to lead culinary operations, ensuring in-flight meals meet exact specifications and maintain top quality, hygiene and safety standards.

The role involves managing a kitchen team, coordinating with customers, and driving menus and production schedules while supporting both airline and non-airline contracts. A substantial track record in catering and leadership is required.

Qualifications

• A minimum of 10 years working as a qualified chef.
• A minimum of 3 years catering management experience.
• A minimum of managing a team of 6 or more persons.

Responsibilities

• Working with customer schedules, planning production schedules to ensure catering provisions are ready on time for dispatch and delivery to customers.
• Managing a team of chefs, supervisors, assembly staff.
• Supporting culinary team with customer menu development.
• Ensuring productivity, financial, operational and quality targets are met & exceeded.
• Providing clear and effective leadership to unit culinary & meal assembly teams.
• Foster a positive culture of effective team working and accountability in line with business values.
• Ensure staff are trained and aware of their roles & responsibilities, and are equipped to carry out their tasks effectively & to a high standard.
• Manage the department staff rosters, holiday planning and manpower planning.
• Coordinating staff training and development.
• Provide clear and effective communication to internal and external customers including performance reports and customer complaint information.
• Lead the unit material improvement programme in order to beat AVT deviation targets.
• Coordinate and lead regular culinary tasting & menu presentations both within the unit and with key customers alike.
• liaise with central procurement & purchasing regarding product quality & product improvement initiatives.
• Drive & lead good manufacturing standards both within the meal assembly & hot / cold kitchens.
• Play a key role within the unit senior management team.
• Ensure the production team are aware of their responsibilities in respect of, food safety health and safety and security in the workplace and have the minimum qualifications and training to work in a kitchen environment.
• Enforcement & Implementation of the GG Food Safety Standard
• Undertake & support Customer Food Safety and Product Quality audits
• Undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
• Ensure cleaning rosters are operational throughout the food production areas
• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures.
• To ensure effective channels of communication at all levels so every member of the team is aware of the customer requirements and objectives and the part they play in the successful delivery of these requirements.
• Investigate and respond as required to customer complaints
• To be an active member of the management team and support colleagues in the achievement of their KPI’s
• To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences.
• To attend all necessary training programmes to develop your own potential and enable your progress in the company
• To support the Company Executive Chef in the development of the food offering

Skills

Computer Literate

Ability to write reports

Education

City and Guilds Catering Qualification in Cookery

Level 3 (NVQ) Diploma in Professional Cookery

Level 3 Award in Supervising Food Safety in Catering

Level 3 Diploma in Advanced Professional Cookery

Level 3 Diploma in Professional Patisserie and Confectionery

Level 3 (NVQ) Diploma in Hospitality Supervision and Leadership

Job description

Gate Gourmet is the world's largest independent provider of catering services for airlines and are the core business behind gategroup, whose eleven associated brands offer customers a comprehensive scope of products and services for virtually any on-board need. We provide more than 200 million meals a year to our 270-plus customers at some 120 airport locations around the globe.

As a Head Chef, you will work from our Manchester Unit, as an important member of the team and be responsible for the preparation and cooking of delicious in-flight meals as well as supporting with customer presentations as required. Working to tight timelines, you will communicate effectively with the kitchen staff to ensure meals are prepared to exact specifications and quantities and that the work area is kept safe and as clean as possible while maintaining high standards of quality, hygiene, and health and safety at all times. You will actively support the cooking activities on all of our non-airline contracts as well.

Job Overview:

Regular roster of Monday to Friday availability for 0700 - 1500 / 0800 - 1600. Free onsite parking, complimentary meals and refreshments, free uniform, free life insurance, company sick pay, pension scheme.

What will life as a Chef look like for you:

• Monday to Friday availability for 0700 - 1500 / 0800 - 1600
• Inhouse training and development
• Complimentary meals & beverages
• Free Uniform
• Company sick pay
• Free on-site parking
• Paid Holiday
• Pension scheme to help you save for your future
• Bespoke employee support programme, including free counselling sessions
• Refer a friend scheme with generous bonuses for each successful referral
• Access to a great discount platform, saving you money on everyday purchases and so much more
• Cycle to work scheme

Main Duties and Responsibilities

• Working with customer schedules, planning production schedules to ensure catering provisions are ready on time for dispatch and delivery to customers
• Managing a team of chefs, supervisors, assembly staff
• Supporting culinary team with customer menu development
• Ensuring productivity, financial, operational and quality targets are met & exceeded
• Providing clear and effective leadership to unit culinary & meal assembly teams
• Foster a positive culture of effective team working and accountability in line with business values
• Ensure staff are trained and aware of their roles & responsibilities, and are equipped to carry out their tasks effectively & to a high standard
• Manage the department staff rosters, holiday planning and manpower planning
• Coordinating staff training and development
• Provding clear and effective communication to internal and external customers including performance reports and customer complaint information
• In conjunction with the food stores manager, lead the unit material improvement programme in order to beat AVT deviation targets
• Coordinate and lead regular culinary tasting & menu presentations both within the unit and with key customers alike
• In conjunction with the food stores manager iaise with central procurement & purchasing regarding product quality & product improvement initiatives
• Drive & lead good manufacturing standards both within the meal asdsembly & hot / cold kitchens
• Play a key role within the unit senior management team
• Ensure the production team are aware of their responsibilities in respect of, food safety health and safety and security in the workplace and have the minimum qualifications and training to work in a kitchen environment
• Enforcement & Implementation of the GG Food Safety Standard
• Undertake & support Customer Food Safety and Product Quality audits
• Undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
• Ensure cleaning rosters are operational throughout the food production areas
• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures.
• To ensure effective channels of communication at all levels so every member of the team is aware of the customer requirements and objectives and the part they play in the successful delivery of these requirements.
• Investigate and respond as required to customer complaints
• To be an active member of the management team and support colleagues in the achievement of their KPI’s
• To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences.
• To attend all necessary training programmes to develop your own potential and enable your progress in the company
• To support the Company Executive Chef in the development of the food offering

Education

One or more of the following qualifications

• City and Guilds Catering Qualification in Cookery
• Level 3 (NVQ) Diploma in Professional Cookery
• Level 3 Award in Supervising Food Safety in Catering
• Level 3 Diploma in Advanced Professional Cookery
• Level 3 Diploma in Professional Patisserie and Confectionery
• Level 3 (NVQ) Diploma in Hospitality Supervision and Leadership

Work Experience

• A minimum of 10 years working as a qualified chef
• A minimum of 3 years catering management experience
• A minimum of managing a team of 6 or more persons

Skills & Knowledge

• Computer Literate
• Ability to write reports

Demonstrated gategroup competencies to be successful in the position

• Thinking: Information search and analysis and Problem resolution skills
• Engaging: Understanding others, Team Leadership and Developing People
• Inspiring: Influencing and building relationships, Motivating and Inspiring and Communicating effectively
• Achieving: Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Previous experience in a catering or hospitality role is desirable but not essential. You must be able to work shifts and be keen to learn. In addition to job - related training, you will develop your skills in team work, time management, multi-tasking, communication and attention to detail.

All applicants must have the right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history. For anytime spent outside the uk exceeding 6 months, you must be able to provide a CRC (Criminal Record Check) for that country.

If you share our values of excellence, passion, respect and responsibility, don’t miss out on this opportunity to join our team.