Executive Head Chef
Job Type : Temporary, Full Time
Salary : £20/hour
Job Title – Executive Head Chef
Location – Manchester
Contract – 6 month contract initially
Hours – 5 days over 7 days – 8 hour days (between 7am to 7pm)
Pay rate – £20 per hour
We at Vox Consultants are recruiting for a client based in the Manchester area.
Job Purpose.
Manage, maintain and control the trust’s food production service; optimising current resources to stay in the allocated catering service budgets.
Ensure compliance with all food safety legislation, regulations, codes of practice, and technical guidance. Work to catering and food related policies and procedures, ensuring their implementation and evidence of all associated activity.
Provide training with respect to food related processes including stock control and temperature software packages for equipment.
Ensure that high standards of food are prepared and served for patients, staff and visitors.
MAIN DUTIES AND RESPONSIBILITIES
Provide clear catering and food production related information and documentation to staff, patient groups, dieticians and stakeholders. Receive and interpret complex catering and food production information and documentation from all stakeholders.
Work with the Senior Catering Manager identifying and managing the risks in the catering department. Highlight any problem areas regarding provision of service, faults in the fabric or maintenance of the department or shortages of staff that will affect the service for any period.
Participate in negotiations, particularly regarding catering and food production projects and with staff.
Demonstrate communication skills regarding awareness of visits to the trust by statutory agencies, audit representatives and VIP’s
Present reports covering all the food production elements as and when required.
Provide training presentation packages to clinical staff attending regular training events run by the dietetic team.
It is essential that the post holder has knowledge of the procedures and practises relating to the management and provision of food services. This must include knowledge of HACCP, COSHH and Health and Safety.
Management training, to Advanced Food Hygiene standard required in order to process theoretical and professional knowledge gained through specialised courses and experience.
To carry out menu planning with full knowledge of standard recipes and food production in large scale catering operations.
Review and monitor performance requirements for both staff and suppliers.
Carry out analysis and investigate to resolve any catering issues
Manage catering and food production documentation in line with the trust policy and follow operational catering policy and procedures related to the storage and retention of records.
Maintain records of catering complaints, incidents, and ward visits to provide reports for the senior catering manager monthly.
Work with the front of house manager to develop ideas for income generation within the catering department and look at the effects that this may have on other departments.
Implement policies/procedures to staff on all aspects of food purchase, storage, and production, which will impact beyond own work area.
To manage all the kitchen staff, cover holidays, sickness and other leave and allocate overtime where necessary. Draw up weekly rotas for shift changes etc.
Qualifications
Management qualifications level 3 knowledge or equivalent
Advanced food hygiene
COSHH
If you are interested in this role, then please apply, or send over your CV to (url removed)
More Information
- Address Manchester
