Job purpose
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 analyzing EPOS sale data
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
* Working within a busy and fast paced kitchen environment
* Experience working in a care home catering function
* Experience of stock ordering and management
* Experience of monitoring/working within a budget
* Knowledge of food hygiene and health and safety legislation and best practice
* Good standard of IT skills including Microsoft Excel, Word, Outlook
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 working with food produced externally
Bank shifts.