JOB DESCRIPTION

As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

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

• 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