Unit Catering Manager/ Sous Chef

Jewish Care; United Kingdom; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading care provider in the United Kingdom seeks a Unit Catering Manager/Sous Chef to enhance the dining experience. You will manage a team to prepare seasonal menus while ensuring compliance with food safety standards and delivering exceptional customer service. Ideal candidates will have strong culinary skills and experience in catering management, particularly in a care environment. This full-time role offers a chance to make a meaningful impact.

Qualifications

• Proven experience as a Chef and in managing catering operations.
• At least five years’ experience in a busy kitchen.
• Awareness of COSHH and infection control.
• Working knowledge of Health and Safety legislation.

Responsibilities

• Lead a small team to develop and prepare nutritional, seasonal menus.
• Engage with residents and families for dietary preferences.
• Oversee catering operations and ensure financial efficiency.

Skills

Exceptional culinary skills

Excellent communication skills

Strong client-facing skills

Team leadership

Financial management

Education

NVQ Level 2 or 3 in relevant fields

City of Guilds 706 1 / 2 or equivalent

Tools

EPOS systems

Indicator Menu & Recipe Management System

Future Workforce Management System

Job description

Overview

We are seeking a dynamic Unit Catering Manager/ Sous Chef to oversee the dining experience for our Adrian Gordon Café. This role is perfect for a chef who is not only passionate about cooking but also loves engaging with people. You will lead a small team to develop and prepare nutritional, seasonal menus that align with Jewish cultural practices while ensuring exceptional customer service and operational efficiency.

This post is full time for 40 Hours per week, working 5 days out of 7 and will include some weekends on a rota basis. The working hours are 7am - 3.30pm

What you will be doing

Culinary Management

• Preparing, cooking, and present high-quality meals tailored to residents\' dietary needs.
• Developing and managing menus using the Indicator Menu & Recipe Management System.
• Ensuring strict compliance with food safety and hygiene standards.

Client-Facing and Customer Service

• Engaging with residents and families to understand and cater to dietary preferences and requirements.
• Maintaining high levels of customer service, ensuring resident satisfaction.
• Addressing any concerns or complaints promptly and professionally.

Operational Management

• Overseeing day-to-day catering operations, ensuring smooth service delivery.
• Managing the EPOS system for accurate billing and inventory tracking.
• Implement and manage the Future Workforce Management System for optimal staff scheduling.
• Managing stock control, including ordering supplies, maintaining inventory, and reducing wastage.
• Ensuring efficient processing and management of invoices.

Team Leadership

• Leading, mentoring, and motivating the catering team, fostering a positive working environment.
• Developing staff rotas to ensure adequate coverage and efficient operation.
• Providing ongoing training and development opportunities for team members.

Financial Management

• Monitoring and managing the catering budget, ensuring cost-effectiveness and financial efficiency.
• Conducting regular financial reporting and analysis to track performance against budget.

What you will need

• City of Guilds 706 1 / 2 or equivalent (Desirable)
• NVQ Level 2 or 3 in relevant fields (Essential)
• Proven experience as a Chef and in managing catering operations, preferably in a care home or similar environment (Essential)
• At least five years’ experience in a busy kitchen (Essential)
• Awareness of COSHH (Essential)
• Experience working to deadlines and adhering to budgetary requirements (Essential)
• Takes responsibility for own work and making improvements where possible (Essential)
• Awareness of waste disposal techniques and infection control (Essential)
• Working knowledge of Health and Safety legislation (Essential)
• Exceptional culinary skills with a strong understanding of dietary needs and restrictions (Essential)
• Excellent communication skills, both written and verbal (Essential)
• IT Literacy – with an ability to pick up new systems with ease (Essential)
• Ability to communicate and manage interpersonal relationships, including influencing skills (Essential)
• Strong client-facing skills with a commitment to excellent customer service (Essential)
• Proficient in using EPOS systems and other relevant software (Desirable)
• Excellent organizational and time-management skills (Essential)
• Ability to lead and manage a team effectively (Essential)
• Strong financial acumen with experience in budget management (Essential)

Join our team and make a meaningful impact in a role that blends culinary expertise with exceptional management and customer service skills. Apply now to be our next Unit Catering Manager!