Relief Chef Manager

TN United Kingdom; Liverpool; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a talented chef manager to lead their culinary team in Liverpool. This role involves menu planning, employee management, and ensuring compliance with health and safety regulations. You will foster a collaborative kitchen environment while innovating menu offerings based on culinary trends. If you are passionate about delivering exceptional dining experiences and have a knack for managing kitchen operations, this opportunity is perfect for you. Join a dynamic team and make a significant impact on customer satisfaction and operational success.

Qualifications

• Experience in menu planning and execution tailored to customer preferences.
• Strong skills in employee management and training within a kitchen environment.

Responsibilities

• Oversee food preparation and presentation, ensuring high-quality dishes.
• Interact with customers to understand their catering needs and preferences.

Skills

Menu Planning

Employee Management

Inventory Control

Customer Relations

Health and Safety Compliance

Budget Management

Education

Culinary Arts Degree

Food Safety Certification

Job description

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• Covering chef and chef manager annual leave
• Menu Planning and Execution – create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitor wastage and portion control, and provide freshly cooked dishes.
• Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks, and front of house staff. Provide ongoing guidance, coaching, and performance feedback to the kitchen team.
• Inventory and Cost Control – monitor and manage stock levels with a sensible approach to ordering supplies.
• Customer Relations - interact with customers to understand their catering needs and preferences, maintaining open communication to address concerns or requirements. Regular feedback collection is key to success.
• Health and Safety Compliance – support the head chef/manager to ensure adherence to health and safety regulations and food safety protocols. Foster a safety-conscious environment.
• Budget and Financial Management – develop and oversee kitchen budgets, report on financial performance, and implement cost-saving measures without compromising quality.
• Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus.
• Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes, ensuring compliance with regulatory requirements.