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As the Culinary Manager, you will be the lead culinary person responsible for overseeing all culinary operations at this site.
Job Responsibilities
* Train and supervise kitchen personnel, coordinate all activities;
* Estimate food consumption and requisition or purchase food;
* Develop and standardize recipes to ensure quality;
* Establish presentation techniques, quality standards, and plan and price menus;
* Ensure proper equipment operation, maintenance, safety, and sanitation in the kitchen;
* Lead catering events and provide culinary instruction or demonstrations;
* Identify staff training needs and conduct relevant training sessions;
* Maintain discipline standards and collaborate with the Operations Manager on disciplinary and grievance matters;
* Review staff performance regularly;
* Keep training records up to date;
* Implement new company policies and train staff accordingly;
* Ensure staff adhere to the Dress Code;
* Conduct weekly/monthly stock takes;
* Ensure quality of supplies and compliance with purchasing policies;
* Supervise portion control, minimize wastage, and take corrective actions;
* Maintain financial records as required;
* Manage cash related to Catering Department;
* Supervise monthly trading accounts to meet profit targets;
* Assist in setting annual budgets;
* Produce menu costings and yield charts;
* Submit financial reports timely and accurately;
* Organize staff work rotations and record staff hours;
* Address staff queries regarding timesheets, sickness, and accidents;
* Maintain hygiene and safety standards, including staff training on hygiene;
* Ensure compliance with Food Hygiene Regulations and HACCP;
* Elect safety representatives and hold safety meetings;
* Conduct regular staff meetings to communicate policies and procedures;
* Maintain positive communication with clients, customers, and staff;
* Attend management meetings as required;
* Plan and coordinate theme days, events, and promotions with suppliers;
* Ensure high standards of food quality, presentation, and service;
* Monitor menus for variety and cost, and innovate menu planning;
* Empower team members to deliver excellent customer service;
* Investigate and resolve catering concerns and complaints;
* Induct new staff and conduct annual appraisals;
* Follow accurate financial procedures;
* Promote a professional image of Aramark at all times.
Qualifications
* Two to three years of post-high school education, preferably with a culinary degree, and similar experience;
* Strong knowledge of food principles and practices;
* Experience in management, problem-solving, and communication skills;
* Passion for service and quality;
* Leadership skills and ability to work independently;
* Experience with cash handling, banking, and stock management;
* Integrity and effective communication across all levels;
* Hands-on operational leadership;
* Excellent knowledge of Food Hygiene and HACCP;
* Understanding of profit and loss, budgeting;
* Experience in unionized environments;
* Ability to suggest improvements and implement changes;
* Third-level qualifications (HACCP, Culinary Arts, or Professional Cookery);
* Previous experience in similar food service roles and leading catering teams;
* Strong organizational and problem-solving skills;
* Relevant industry experience.
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