About this role
Bank shifts as and when required according to the needs of the business. £14.61 per hour plus bank enhancement.
The Chef (Village) manages the day-to-day food and beverage provision in their allocated kitchen in the village by overseeing day to day service and a team of Hospitality Assistants (inc. Seniors), with a proportion of food being cooked and prepared on site and by our suppliers. Key Results Summary responsibilities/outcomes
• Responsible for the day-to-day provision of the food and beverage service across allocated kitchen in the village, tailored to meet the needs and preferences of our residents/customers. Both cooking and preparing food onsite and finishing and serving food from our suppliers. • Cooks bespoke food options for residents for meals, parties or events. Provides a café-style food/barista service to include, breakfast, lunch and supper. • Ensures events are well catered for, meeting customers’ needs and preferences. • Engages with residents and customers to meet their needs (inc. allergens) and preferences, actively seeking and responding to feedback and suggestions. • Works with the Head Chef (Village) and the Catering Team Lead to implement changes. • Responsible for managing the Front of House service for the kitchen, promotes good customer service in the team and makes improvements to the dining experience. • Responsible for day-to-day temperature checks/controls regarding quality and presentation, labelling food, allergens, waste disposal, and general catering/kitchen hygiene and cleanliness • Responsible for planning, stock rotation and ordering using Caternet system. • Completes internal/external audits and activities using the Trusts systems in relation to health and safety, HACCP and COSHH. Manages external visits from EHO, CQC etc. • Deputising for the Head Chef (Village) where required. • Line manages a team of Hospitality Assistants (inc. Seniors); people activities including recruitment, managing absence and performance and associated activities on the Trust’s people system. Day to day rota planning and management. • Other Skills and Qualifications Essential
• Diploma Level 2 in Food Production/Catering (or equivalent) • Experience of supervising others • Experience and knowledge of special dietary requirements/modified diets, advising on nutrition, hydration and dietary needs • Previous experience working within a budget. • Experience working within a busy and fast paced kitchen environment • Experience working in a café/restaurant • Experience of stock ordering and management • Knowledge of food hygiene and health and safety legislation and best practice • Good standard of IT skills including Microsoft Excel, Word, Outlook, Teams and bespoke systems – Desirable
• Level 3 Award in Managing Food Safety in Catering (or equivalent) • Diploma Level 3 in Food Production/Catering (or equivalent) • Working with older people or people living with disabilities, communication or memory difficulties • Ability to communicate and present information to audiences with varied abilities clearly and with confidence • Experience of managing or overseeing a hospitality/Front of House service • Experience analysing EPOS sale data
Salary Ranges: £14.61 - £16.20 Time Type: Part timeIf you have any queries please email our Recruitment Team - recruitment@stmonicatrust.org.uk