About the Role Job Overview Team Leadership: Lead the catering team in the delivery of daily tasks and overall operation. Customer Service: Ensure the team provides excellent customer service, delivering a professional experience at all times. Food Preparation & Presentation: Oversee the preparation and presentation of food, ensuring compliance with required standards. Compliance & Administration: Manage and complete all company administration and monitoring procedures. Workplace Cleanliness: Maintain a clean and tidy work area, ensuring high standards of hygiene. Operational Accountability: Take responsibility for cash handling, secure storage, stock and portion control, and preparing food to high standards. Kitchen Maintenance: Perform general kitchen duties, including washing, waste disposal, and cleaning. Food Safety & Documentation: Record food temperatures, delivery details, and fridge/freezer logs, maintaining food storage and labelling standards. Diary & Allergen Management: Complete the Food Safety Diary, manage allergens, and comply with Natasha's law requirements. Team Development: Actively support the development of individual team members, fostering a collaborative and high-performance environment. Package Description £13.50 per hour (19% Night shift allowance paid between 10pm - 6am) Contracted hours available per week: Nights 24 Hours - working any 4 nights from 7 6.5 hours per day (30 min unpaid break) 5.6 weeks paid holiday per yearrising to 6.6 weeks upon 5 years'service Contributable Company pension scheme PPE and uniform provided Employee benefits: MyHB employee benefits platform with access to: Retail and leisure discounts plus hundreds more Free Financial Advice Bank your savings into an ISA 24/7 confidential counselling and advice line Low cost voluntary insured health plans Onsite subsidised Health and Fitness Centre Onsite canteen 10% store discount Free car parking Death in Service Benefit (subject to 12 months complete service) Long Service recognition scheme Minimum Criteria to Apply Proven experience leading a team in a catering or hospitality setting. Experience working in a dynamic, fast-paced catering or hospitality environment. Minimum Level 2 hygiene certificate and Level 3 food safety qualification. Strong organisational skills with the ability to prioritise tasks effectively. Excellent interpersonal and communication skills, with a welcoming and supportive approach. Commercially aware, able to make quick, effective decisions. Demonstrated ability to guide, coach, and influence team members and stakeholders.