Chef Manager

UNICUS (at The University of Sheffield)

About us:
UNICUS is a wholly owned subsidiary of The University of Sheffield, operating a number of distinct commercial services, including hotels, hospitality venues,

delivered

catering and banqueting services, cafes and bars within the University campus. UNICUS operates alongside University services provided by the department of Accommodation and Commercial Services (ACS) with a combined commercial income of £10m. Every area of the business is in growth with a great level of customer satisfaction and repeat business.
There has been recent significant investment across the whole business and we are now looking for a highly motivated individual to ensure that our first cl

ass

hospitality service puts our customers at the heart of

all we do.

About the role:
A Chef Manager is required to oversee and manage all aspects of the catering activities for hospitality and conference venues as well as for delivered catering across the University campus & external venues.
The right candidate will ensure that the first class service we currently provide is maintained through training and motivating our award winning team. With the opportunity to bring your own skills, knowledge & experience to maintain our existing standards and reputation, and also to innovate & explore current trends and recognise potential opportunities to grow the business further.

About you:
Are you someone with proven catering experience who is passionate about delivering a first class service? Do you have leadership skills and are you confident in managing budgets & people? Are you flexible and self motivated with great organisational skills? Are you thorough with great attention to detail? Do you thrive in a busy environment where you work to tight deadlines? Do you enjoy using your initiative & do you work well with others?
Then this could be the job for you.

What we offer:
Salary of £35,000 to £38,000 based on 37.5 hours per week
27 days paid annual leave plus Bank Holidays
Pension with generous employer contributions
Uniform provided and laundered.
Health & Safety Training and Food Safety Training
Opportunities for skills training & development
Annual Staff Awards Event

Main Duties and Responsibilities
What youll be doing as a Chef Manager:

On a day-to-day basis youll plan, organise and control the busy catering operation ensuring a successful and efficient service is provided.

This will involve liaising with the sales, operations and food production/ logistics team to ensure that food and equipment is delivered to the required standard, and ensure that delivery schedules are produced in order to ensure all bookings are delivered to the required timescales across the University campus and externally.
Youll be responsible for recruiting and training staff, working with the kitchen team to develop the menu, order stock, control budgets for food & labour costs. This includes use of computerised systems for menu planning/ordering of stock, booking system and online system for staff planning & rotas.
Youll ensure that the service provided is first-class through training and motivating the team. Enable the team to fulfil their potential through effective communication, support, effective & efficient deployment of resources.
Set clear objectives for the team and review performance and objectives regularly, carrying out Inductions, 1 month, 2 month and three month reviews and performance development reviews (PDRs) for all contracted staff
Coach, appraise and develop the kitchen team to ensure their growth and well-being, and to develop team working, high performance and loyalty.
Youll organise and supervise the team in preparing and presenting food to the highest quality.

Provide inspiration, motivation and encouragement to all kitchen staff to ensure they give their best and deliver product excellence
Youll ensure that team members are available for their required shifts and that there are enough staff to cover busy periods.
Youll ensure that everyone works to strict compliance-led Food Handling & Hygiene standards and Health & Safety regulations.
Ensure equipment is maintained appropriately and any breakdowns are dealt with effectively in order to minimise disruption to the business. This includes but is not restricted to company vehicles, small and large catering equipment and refrigeration.
Take responsibility for reacting to out of hours call outs should any essential equipment fail
Oversee the security and integrity of the catering areas.

Further Information
Closing date:

Monday 8th July 2024
Selection next steps
Following the closing date, you will be informed by email whether or not you have been shortlisted to be invited to participate in the next stage of the selection process.
Full details will be provided to invited candidates.

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