Key responsibilities and accountabilities
1. To plan, prepare, cook, and present food to the standards required by the Trust for a facility with estimated income of £430k
2. To ensure that the organisations reputation for excellent food and service is maximised and enhanced through the delivery of a locally sourced and seasonal menu
3. To develop retail and function menus with innovation and flair in line with budgetary requirements, GP control
4. To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures
5. To maintain records relating to food production activities and supplier information as required by the Visitor Service Manager - Food & Beverage
6. To ensure Health and Safety and Food Safety Standards are maintained in line with company policy
7. To set objectives and be responsible for the day to day running of the kitchen, cleaning schedules, allergens and dietary requirements allocation and menu development
8. To assist with employee performance and recognize training needs and potential as appropriate
9. To assist with team briefings on a regular basis to...