Chef Manager
Job Type : Permanent, Full Time
Salary : £28000/annum
Reference: CAT/MM/08-04/320/5
Job Title: Chef Manager
Salary: £28000
Working Hours: Variable Shift Rota – 07:00 – 15:00
Location: Manchester
Would you like to join a leading facilities management company with a reputation for excellence?
We are currently recruiting for a Chef Manager to join our passionate and driven team in Manchester!
Job Responsibilities:
To ensure the provision of food and beverages to the highest standard within the financial limitations set for your contract.
To prepare menus and order foodstuffs in accordance with requirements, using nominated suppliers.
To charge for cash sales such prices as are from time to time agreed by the client.
To hold all monies received in a secure place.
To bank all monies as frequently as is necessary to reduce to minimum cash held in the contract.
To keep cash and stock levels within the target figures set.
To keep cash purchases to a minimum, observing financial targets set.
To prepare records of sales and complete required Company bookwork, complying with any additional bookkeeping systems.
To monitor performance weekly/monthly by taking stock and preparing a trading result for your Operations Manager.
To ensure all completed bookwork is sent to the appropriate department/Operations Manager by set time deadlines.
Liaise with Operations Manager to compile the annual budget in the standard format so that monthly targets are agreed with the Operations Manager and Client.
Attend weekly meetings with the client so that forthcoming events are discussed, and all business requirements are met.
Hold team meetings as appropriate.
To comply with all Company policies and regulations in respect of Health and Safety at Work and to ensure the highest standards of kitchen practice and hygiene.
To operate and maintain a cleaning rota to ensure hygiene standards are met.
To ensure correct selection and recruitment of team members, including induction and documentation, so that an adequate structure is maintained following company guidance.
To ensure that each day sufficient team members are allocated to all locations in order that they can cope with food preparation needs.
To rotate team members, as required, to maximise learning and maintain job interest.
To induct and train new team members, recording and supervising their performance following induction and probationary period guidance.
To ensure all team members receive appraisals/job chats annually to clearly establish future development needs.
To identify the training and development needs of your team members, making provisions for the development to be carried out.
To carry out any required disciplinary action, as set out in the Colleague Handbook, having first referred to the Operations Manager.
To maintain the highest level of customer contact, keeping complaints to a minimum and ensuring these are dealt with professionally and promptly.
To promptly identify to the client via the Operations Manager any working hazards or sub-standard equipment which could provide a barrier to your achievement of any of the above.
To communicate with the Operations Manager any relevant feedback or information specific to the contract.
To guard against pilferage, misuse or abuse of all Company or client monies, goods, and equipment.
To ensure that no work or food preparation of a personal nature is carried out on the client’s premises without the client and Company’s express permission.
To organise special days, promoting the facilities and the Company’s name.
To ensure there are sufficient team members to cover the contract during holiday and sickness periods.
To promote good, pleasant customer relations in a professional manner.
Subsidiary Duties/Responsibilities:
Carry out special duties of work outside the normal daily routine as required.
Complete all Health and Safety training and attend meetings as required and complete monthly refresher training / Tool Box Talks.
Report all accidents/sickness, following Company’s procedures.
Assist in the smooth running of the contract at all times, especially during times of sickness, holiday etc.
Complete all Company documentation as appropriate.
What we are looking for from you:
Ideally a professional catering qualification to 706/1 and 2 or equivalent NVQ.
Food safety L3 would be an advantage.
Good Standard of cooking and food presentation.
Ability to work within a challenging budget in a fast-paced environment.
Previous experience in a similar role and environment would be an advantage.
IT literate.
An enhanced DBS clearance will be required
Benefits:
Paid Holiday.
Employee Referral Scheme.
Learning and development opportunities.
Supportive working culture and future progression opportunities.
Mobile, legal, bicycle, breakdown, and retail discounts.
Eye test and glasses reimbursement.
Cycle 2 work scheme.
Diversity and Inclusion
Atalian Servest is an equal opportunities employer that relies on diversity and equality to achieve our goals. We actively encourage applications from talented and qualified individuals regardless of race, gender, national origin, religion, sexual orientation, disability, or age.
How to apply?
If you are interested to join a business that encourages professional development, career progression and entrepreneurial spirit, then please click apply and we will be in touch soon!
*** STRICTLY NO AGENCIES
More Information
- Address Manchester
