Deputy Chef Manager (Bank)

at  Anchor

REQUIRED KNOWLEDGE & EXPERIENCE:

• Intermediate or level 3 food hygiene certificate with Cater craft or similar award.
• Health & safety legislation including control of substances harmful to health (COSHH) and food safety standards.
• Proven chef and people management experience.
• Basic knowledge of dietary requirements relating to older people.
• Safe use of kitchen equipment including knives.

REQUIRED SKILLS:

• Able to negotiate, influence, organize time and prioritise activities.
• Able to work in a pressured environment and produce meals based on implemented menus.
• Flexible, innovative and able to work as part of a team and individually.
  Anchor is proud to be an equal opportunity employer. We are proud to have an LGBT+ resident group, and also BAME, LGBT+ and Disabled colleague networks. These work closely with the organisation to celebrate diversity, address concerns, review policy and practice and empower their members. We recruit, train and promote without discrimination on the basis of race, religion, colour, sex or gender identity, sexual orientation, disability, age or other protected status. One of our values is ‘respect’, therefore we do not accept harassment or discrimination from any colleague, resident or third party.

• Deputising for the Chef Manager, managing every aspect of catering within the location and delivering a quality catering service.
• Supervising the catering assistants on shift.
• Maintaining compliance with food safety and health & safety procedures.
• To minimise waste when preparing meals and use equipment correctly.