Chef Manager

Chef Manger
Reports to: Operations Manger
Responsible for: Safran Nacelles, Burnley
Main purpose of the Job: To effectively manage the catering services ensuring they meet the requirements of the client and customers and that all resources are deployed in an efficient, cost effective and safe manner. This will include involvement in all areas of the business both front and back of house.
Key Result Areas:
1. Food Preparation and Production
To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs are conversant with and implement these policies consistently.
To work with the Operations Manager and the Graysons Executive Chef to develop menus and dishes that reflects consumer demand and support the objectives of client.
Through the effective use of Monthly reporting to ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management.
To maintain and control stock levels taking stock once a month as a minimum.
To check the price and quality of all delivered product and ensure they are stored and controlled effectively.
Brief the foodservice team on the menu and content of each dish prior to service.
To support team members in the execution of their responsibilities and measure performance against agreed KPIs
2. Hygiene, Health, and Safety
To ensure all the foodservice team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a catering environment.
To ensure that the company food hygiene management system is in place and fully understood by all employees.
To ensure that all the catering team comply with the policy on personal grooming, hygiene and uniform.
Ensure that there is a strict adherence to COSHH regulations where applicable.
To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies.
Develop a relationship with the local EHO seeking advice and guidance as necessary.
To ensure cleaning rotas are operational throughout all foodservice areas.
Encourage employees to work safely and lookout for the safety fellow workers and customers.
Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to Site Maintenance and the Operations Manager.
3. People Management and Development
To ensure all new starters receive a thorough induction and given all the initial help they need to achieve the required standards in their new job.
To equip all staff with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching.
Support all team members to reach their full potential and give them the opportunity to develop their career.
To ensure that every employee has a regular performance review and that appropriate training and development offered as a result.
To ensure every employee has one formal appraisal each year where performance and future aspirations are discussed and recorded.
Actively recognise good performance in the team.
To ensure effective channels of communication at all levels so every member of the team is aware of the contract operating plan, the progress being made and the part they play.
4. Customer Service
To use customer surveys to actively seek out customer comment and feedback in respect of the service.
To act on customer feedback where appropriate and keep customers informed of new products and services introduced.
Be visible during service periods helping and supporting staff, communicating with customers and the client.
Keep up to date with latest trends in the foodservice industry and work with the wider Graysons team to introduce new ideas where appropriate.
Ensure every member of the foodservice team receives customer service training and understands the importance of making every customer feel special and enjoy the dining experience in our restaurants.
5. Financial Performance
To understand the contract budget and work to the agreed targets on food cost, labour hours, sundries, and wastage.
Communicate relevant financial targets to members of the team and check understanding.
To ensure that the clients food cost policy is properly applied and reviewed in accordance with the contract.
To ensure that the company control procedures are fully implemented, and all financial returns are accurate and submitted on time.
To work with the team to identify efficiencies through innovative working practices.
Alongside the Operations Manager, meet the client monthly to update on the financial performance of the contract, present the monthly invoice and ensure they have all the necessary information to enable efficient processing and payment of the invoice.
6. Team Effectiveness
To be part of the site leading management team and support colleagues in the achievement of their KPIs.
To attend all necessary team meetings and training programs to enable you to fulfil your role effectively and to develop your own potential in the company.
To hold team meetings as required and contribute to the development and growth of the Group Contract through the sharing of good practice and your own experience.
Key Performance Indicators:
Achievement of annual financial budget
Customer satisfaction scores
Labour turnover below %-TBC
Client appraisal/feedback
EHO/Consultant Audit scores
Contract profitability
Scope of Responsibility:
6 number employees.
Key Competencies Required:
Leadership

ability to lead a team effectively.
Good communicator

ability to communicate at all levels internally and externally.
Commercial Judgement capable of managing the commercial aspects of catering budget.
Innovative

seeks out and develops new ideas that will move the contract forward.
Motivator

must be ambitious and results driven.
Loyal

supports and represents the ideology of Graysons Restaurants.
Job Type: Full-time
Pay: £34,000.00 per year
Benefits:

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