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As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.
Job Responsibilities
* Train and run kitchen personnel and supervise/coordinate all activities;
* Estimate food consumption and requisition or purchase food
* Select and develop recipes as well as standardize production recipes to ensure quality
* Establish presentation technique and quality standards, and plan and price menus
* Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
* Lead 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 products
* Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
* Regularly review performance with each member of the team
* Ensure that training records are maintained
* Implement any new company policy decisions and train staff accordingly
* Ensure all staff closely implement the Unit Dress Code
* Carry out weekly / monthly stock takes
* Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
* Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
* Maintain a financial information system as required by Aramark and client
* Take full responsibility for all cash relating to Catering Department
* Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
* Assist your Regional Manager in setting the Annual Budget for the Unit
* Produce menu costings and yield charts as the need arises
* Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
* Compile and implement staff work and duties rotations
* Record staff time-keeping and complete monthly timesheets
* Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
* Maintain 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 training
* Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
* Elect a safety representative and hold regular safety meetings to address unit hazards
* Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
* Maintain good communications and working relationships with your client, customers, and all staff
* Attend Management Meetings when required
* Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
* Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
* Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
* Empower team to deliver excellence in customer service
* Investigate concerns and respond to needs relating to the catering service and take corrective action
* Address and optimally resolve customer-related complaints
* Induct all new staff including relief staff as per induction checklist
* Carry out appraisals on staff on an annual basis
* To ensure that the accurate financial procedures are followed
* Promote a professional image of Aramark at all times
Qualifications
* Ideal 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 initiative
* Experience of cash handling, banking, and stock management
* Integrity and the ability to communicate appropriately at all levels of the business
* Hands-on operator with the ability to lead by example through operational excellence
* An excellent knowledge of Food Hygiene including HACCP
* Understanding of profit and loss account management, budget managements
* Experience in a unionized environment
* Ability to suggest and implement improvements and positive changes
* Third level qualification (HACCP/Culinary Arts/Professional Cookery)
* Previous experience in a similar food service environment
* Previous experience in Leading a Catering Team
* Commercial acuity, Strong organizational and problem-solving abilities
* Experience in the relevant line of business environment
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