Great Dixter Charitable Trust
Job Description: Assistant Chef Manager
Reports to: Catering Manager
Position: One year fixed term contract 40 hours per week - 8am- 5pm Monday - Sunday
Key relationships: Catering Manager, Head Gardener, Senior Management Team and all staff and visitors
Location: Great Dixter House & Gardens, Northiam, TN31 6PH
Start date: as soon as possible
_The Great Dixter Charitable Trust is a historic house and internationally famous garden which welcomes approximately 50,000 visitors a year and brings in an income of over £2,220,000. It is fortunate to be in a financially secure position. During the open season it employs between 70 and 80 staff and has approximately 50 volunteers supporting its work. Great Dixter provides free horticultural training for the head gardeners of the future, is passionate about experimental and creative horticulture and has led the way in gardening for biodiversity. The charitable work is supported by fundraising and income from admissions, a wide variety of educational courses, a Nursery, Shop and Café. _
About the role
The Assistant Chef Manager will assist the Catering Manager in managing the daily operations of the Loggia Café, including scheduling staff, training employees, ordering supplies, monitoring finances, preparing food, contributing to the development of seasonal and daily specials and maintaining a clean and inviting environment. Also, to assist with other Great Dixter catering events as necessary, e.g. symposia. The Assistant Chef Manager will also nurture customer relationships, resolve issues, and strive to create a popular and reputable café.
Duties and Responsibilities
1. Managing the day-to-day operation of the café.
2. Onboarding new staff and baristas.
3. Training employees on food preparation and dishes with portion control. This includes creating menu ideas and specials.
4. Training and applying excellent and positive logistical procedures to all that is done.
5. Ensure all kitchen equipment is properly and regularly maintained.
6. Receiving and checking deliveries.
7. Ensure all areas are kept clean and tidy throughout the day. This includes the Kitchen and all customer areas.
8. In conjunction with the Catering Manager, the Assistant Chef Manager will train all staff at the start of the season. Thereafter, it will be the responsibility of the Assistant Chef Manager to ensure that high standards are maintained by all staff throughout the season. The Assistant Chef Manager will lead by example and deliver further training to staff if required.
9. To be fair and professional in all interactions with staff.
10. To ensure all health and safety records are kept up to date and checked at the beginning and end of each shift by management and/or supervisors. This includes cleaning rotas/food temperatures and fridge temperatures. This applies not just to when the café is open, but also when food is being prepared and/or stored out of hours.
11. To undergo First Aid training, and to ensure that one qualified First Aider is on site at the café during each shift.
12. To be responsible for compiling the staff rotas in the absence of the Catering Manager, ensuring that staffing levels are adequate for the time of the season and taking into account coach bookings. Also, to ensure time sheets are accurately completed, checked and submitted weekly to the Catering Manager.
13. Ensure food stock is rotated and checked for levels in accordance with menu requirements. To check food spoilage daily to ensure compliance with HACCP.
14. Administrative duties including answering and resolving customer complaints and concerns in person, by phone and by email in a professional manner.
15. Completing tasks as assigned including but not limited to new product research /product development and cost comparisons.
16. To stand in for colleagues and undertake any other reasonable duties as requested.
17. Assist with general catering events, symposia, and non-seasonal hospitality at Great Dixter.
18. To carry out additional training as required e.g. COSSH and HACCP
19. To act in accordance with the Organisation's health and safety procedures.
20. To represent the Organisation in any published information within agreed guidelines.
21. To follow the Trust's sustainability policy in the exercise of all duties.
Person Specification
The following outlines the criteria for this post.
Experience
Professional cooking Level 2 qualification of several years equivalent experience. Level 3/Head Chef would be welcomed but not essential.
Qualification in Food Hygiene Level 2 or above
Skills and Abilities
Able to motivate and lead a team
Solid organisational and time management skills, with the ability to manage multiple priorities and deadlines
Excellent interpersonal skills with a positive attitude towards all stakeholders
Self motivated with a solution-oriented approach
Qualities
An ability to multi task in all food areas including group catering, retail, even catering
Enjoy and thrive on working in a very busy environment
A can-do attitude
Ability to work on own initiative and as part of a small team
Able to identify opportunities and develop solutions
Confident dealing with the public
Other
Be willing to undertake further training as necessary
Able to work weekends and Bank Holidays
Job Types: Full-time, Fixed term contract
Contract length: 12 months
Pay: £27,000.00-£29,500.00 per year
Benefits:
Company pension
Employee discount
Free parking
On-site parking
Sick pay
Application question(s):
Great Dixter is located in a rural environment approximately half a mile from the nearest bus stop. Do you have independent transport?
Do you have a qualification in Food Hygiene Level 2 or above?
Do you have a professional cooking qualification?
Work Location: In person