Jobs » Head Chef

Head Chef

ESS Compass Group

Head Chef 0800 - 1600 1 Weekend in every 4 Occasional late finish and flexibility required.

Overall Purpose of the Role

 

Support the catering operation to improve the customer food service experience by delivering the food offer in accordance with company food quality, standards, procedures and client contractual obligations whilst operating within budget.

 

Key Accountabilities 

 

  • Adhere to all client and company Health & Safety policies and procedures at all times e.g. Food Handling, Manual handling, Fire procedures    

  • Complete, maintain and update all Food Safety and Health & Safety paperwork correctly on a continual basis to ensure full compliance 

  • Manage and maintain the cleanliness of all kitchens and surrounding working areas ensuring Health and Safety hazards, issues, near misses and accidents are reported using the appropriate reporting procedures at the earliest opportunity 

  • Ensure  all equipment and machinery is in safe working order; all faults/repairs are reported using the appropriate reporting procedures at the earliest opportunity  

  • Manage the delivery of the food service provision required utilising all available resources effectively and efficiently  ensuring that all meals are provided to the required quality standards at the specified times to create a consistent customer experience and avoid any service failures or penalties  

  • Role model the ESS Way values and behaviours at all times to colleagues, customers & clients and demonstrate the Compass DNA behaviours at ‘Managing’ level 

  • Process orders via nominated systems using the correct approved Compass vendors

  • Check invoices and delivery notes and report any anomalies appropriately 

  • Create and maintain rosters for the catering team  and issue accordingly to ensure the operation is supplied with the correct labour to deliver contractual obligations 

  • Ensure the receipt, correct storage and quality of commodities are correct and report any concerns or observations as appropriate

  • Ensure hot plate procedures including Food Information Regulations and Reference Intake labelling are in place and followed by the team

  • Ensure the recovery and storage of food and correct labelling procedures are followed 

  • Comply, review and promote menu cycles on a regular basis whilst liaising with the Food Operations Team`

  • Oversee and monitor all stocktaking procedures ensuring minimal risk of waste 

     

  • Communicate effectively all relevant policies and procedures and ensure that notice boards are maintained and kept up to date at all times

  • Recruit, train and develop the team ensuring there is a training and succession plan in place

  • Manage the team in line with company procedures including formal performance  management  processes 

  • Accurately forecast food production  and  ensure all waste control procedures are adhered to following the Food Production Process (FPP) guidelines 

  • Attend on and off site meetings as directed by your line Manager

  • Attend Craft Forums, share knowledge and provide constructive feedback to the Food Operations Team

  • Manage the preparation of all function/hospitality menu costs in accordance with the correct pricing structure and provide in a timely manner to your line Manager

  • Manage the craft delivery and mentoring of Apprentices/Trainee Chefs on formal development programmes

  • Be flexible and comply with any reasonable requests made by your line Manager including if necessary working within other units within reasonable distance

Person Specification

Essential 

 

  • A good communicator, able to liaise confidently with customers and engage, motivate and develop team members 

 


  • Knowledge and experience of supervising or managing people

  • Proven understanding of financial management in a catering environment

     

  • An enthusiastic individual with a passion for food and excellent service delivery   IT literate

  • City and Guilds 706/1,2,3 or NVQ level 3 or equivalent  Intermediate Food Hygiene/level 3

     

  • Integrity – Respects colleagues & customers

  • Health & Safety – Follows the right procedures and challenges unsafe behaviour

  • Can Do – Is flexible and takes initative

  • Passion – Is positive & proud of doing a great job

  • Responsibility – Takes ownership and doesn’t leave things to others or say ‘it’s not my job’

  • Teamwork – Shares knowledge and experience with other team members

 

Salary:
£11.50 Per Hour
Position:
Permanent
Closing Date:
3rd June 2019

ESS Compass Group

Defence CBRN
Thorneydown Road
Winterbourne Gunner
Salisbury
Wiltshire
SP4 0ES
T: 07721248438
E: daniel.smith@compass-group.co.uk

Contact

Daniel Smith
Defence CBRN
Thorneydown Road
Winterbourne Gunner
Salisbury
Wiltshire
SP4 0ES
T: 07721238438
E: daniel.smith@compass-group.co.uk

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