Job Responsibilities
* Ensure the daily delivery and distribution of cold products across all business areas, maintaining alignment with anticipated trade volumes and facilitating effective communication between departments regarding product movement.
* Oversee product specifications and presentation to uphold company standards, collaborating with the wider food team on new product development and implementation.
* Train and support team members effectively.
* Collaborate with the wider catering team as needed, demonstrating flexibility and initiative to adapt activities to changing circumstances.
* Guide and support the stock controller in all aspects of ordering and stock movements, ensuring adherence to procedures related to production, transfers, shipping, wastage, and invoicing.
* Manage and escalate issues promptly concerning colleagues or production and food service deadlines.
* Maintain high standards in kitchen areas, comply with food safety guidelines, and ensure all health and safety procedures are followed and audited.
* Mentor colleagues enrolled in the cookery school, supporting their skill development and acting as a point of contact for pastoral care.
* Manage finishing kitchen and cold production rotas within budget constraints.
* Conduct engagement check-ins for new recruits in finishing kitchen and cold production departments.
Requirements
* Experience managing a food production or catering unit.
* Excellent problem-solving and time management skills.
* Food safety Level 2 certification is beneficial.
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