Job DescriptionAs the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.Job ResponsibilitiesTrain and run kitchen personnel and supervise/coordinate all activities;Estimate food consumption and requisition or purchase foodSelect and develop recipes as well as standardize production recipes to ensure qualityEstablish presentation technique and quality standards, and plan and price menusEnsure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchenLead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning productsMaintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance mattersRegularly review performance with each member of the teamEnsure that training records are maintainedImplement any new company policy decisions and train staff accordinglyEnsure all staff closely implement the Unit Dress Code Carry out weekly / monthly stock takesCheck that all supplies are a specified quality and not breaching purchasing policy as outlined by PurchasingSupervise portion numbers, control food wastage on site and take appropriate action as the need arisesMaintain a financial information system as required by Aramark and clientTake full responsibility for all cash relating to Catering DepartmentSupervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achievedAssist your Regional Manager in setting the Annual Budget for the UnitProduce menu costings and yield charts as the need arisesEnsure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate mannerCompile and implement staff work and duties rotationsRecord staff time-keeping and complete monthly timesheetsAttend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc.
in a timely fashionMaintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety trainingEnsure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCPElect a safety representative and hold regular safety meetings to address unit hazardsEnsure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectivelyMaintain good communications and working relationships with your client, customers, and all staffAttend Management Meetings when requiredPlan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliersEnsure that the highest standard of food quality, presentation and service are achieved and maintained at all timesEnsure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planningEmpower team to deliver excellence in customer serviceInvestigate concerns and respond to needs relating to the catering service and take corrective actionAddress and optimally resolve customer-related complaintsInduct all new staff including relief staff as per induction checklistCarry out appraisals on staff on an annual basisTo ensure that the accurate financial procedures are followedPromote a professional image of Aramark at all timesQualificationsIdeal candidates will possess two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).Requires sophisticated knowledge of the principles and practices within the food profession.This includes experiential knowledge required for management of people and/or problems.
Requires oral, reading, and written communication skills.A passion for service and quality Good people leadership skills Flexibility and ability to work on own initiativeExperience of cash handling, banking, and stock managementIntegrity and the ability to communicate appropriately at all levels of the businessHands-on operator with the ability to lead by example through operational excellenceAn excellent knowledge of Food Hygiene including HACCP Understanding of profit and loss account management, budget managementsExperience in a unionized environmentAbility to suggest and implement improvements and positive changesThird level qualification (HACCP/Culinary Arts/Professional Cookery) Previous experience in a similar food service environmentPrevious experience in Leading a Catering Team Commercial acuity, Strong organizational and problem-solving abilities Experience in the relevant line of business environment