Chef Manager - Idsall School

Idsall School
Coppice Green Lane
Shifnal
Shropshire
TF11 8PD

Chef Manager

Term Time Only

Salary Competitive £24,000 - £25,000

Overall Objectives: To provide a professional catering service, ensuring that company standards are maintained and that Client expectations are met within the agreed objectives for the location.

Specific Responsibilities:

• To plan, prepare, cook and present food to the standards required by the company and the client.
• To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
• To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Caterlink.
• To assess employee performance and recognise training needs and potential as appropriate.
• To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
• To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately,
• To hold team meetings on a regular basis to communicate targets, standards required, company and client information.
• To assist the Operations Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with budget.
• To develop and evolve all client services at location, ensuring regular adjustments and improvements
• To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times.

Client Service:

• To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
• To regularly monitor customer feedback and produce a suitable action plan based on the results.
• To be customer focused at all times by being visible during service periods, approachable and quick to exceed expectations
• To ensure that you deliver what you promise to the customer, client and team.
• To ensure that all agreed service objectives are met in line with client expectations

People Management:

• To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company procedures.
• To assess employee performance and recognise training needs and potential as appropriate.
• To ensure training is carried out in line with the company training policy
• To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction
• To carry out disciplinary procedures following company guidelines and standards.
• To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
• To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
• To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.

Financial Management:

• To ensure that the location has an accurate and efficient financial control system in
• To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
• To ensure that all bookwork is completed in a timely manner; accurately and efficiently and in line with Caterlink procedures.
• To ensure that the location adhere to company banking and cash security procedures in line with the company policy
• To ensure that all standards of food preparation and service are established and achieved in line with location budget.
• To consistently look at ways of maximising income through effective purchasing through nominated suppliers
• To complete, on a weekly basis, a stock take and evaluate and calculate the cost of sales results.

Health & Safety, Food Safety, the Environment: Recruitment & Selection

• To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental
• To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the company manual.
• To record and report all accidents within the location, adhering to location and company procedures.
• To ensure all equipment is well maintained and is in good working order.
• To make recommendations for renewal and replacement of equipment when required.
• To establish and maintain location cleaning schedules.
• To ensure that all company procedures and work instructions are fully understood and practiced by all employees.

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Please contact: Stuart Kettle – Operations Manager, Caterlink on stuart.kettle@compass-group.co.uk