Relief Chef Assistant Manager

at  University of Wolverhampton

The Estates & Facilities Directorate, we are looking for an experienced and enthusiastic team member to join the Commercial Services Department required to work at sites as dictated by business.
The Estates & Facilities Directorate, we are looking for an experienced and enthusiastic team member to join the Commercial Services Department required to work at sites as dictated by business. All sites business incorporates student facing facilities, events, and hospitality and retail outlets.
We are looking to recruit an experienced individual to help manage the front of house and kitchen within our catering, retail and hospitality operation within the University portfolio. There is an extensive emphasis on student services provision and growing the business, with events to support other Faculties on site. You will be a highly organised individual, with a strong track record of successfully delivering multiple service styles to meet the needs of the business.

Main responsibilities

• The supervision of subordinate staff, including identification of training needs and on-the-job training as appropriate.
• Ensuring the statutory requirements and codes of good practice are observed in connection with food hygiene and industrial safety.
• Establishing and implementing standards of quality food preparation and service, and criteria for quality control to ensure provision of an acceptable level of service to customers, when required, and in conjunction with the Catering Manager.
• Compiling menus in conjunction with catering management taking into account, customer, financial and service considerations.
• Monitoring of raw material and non-consumables quality to ensure optimum value for money is received from suppliers.
• To be responsible for ordering appropriate supplies, to oversee stock control and stores issuing and recording, in accordance with departmental procedures and controls.
• Ensuring that the University’s Catering Services policies, procedures and service specifications are adhered to.
• Assisting in the implementation and maintenance of all quality, service and cost control standards in accordance with procedures.
• Deputise for the catering manager when off or on holiday of the Unit, cashing up, ordering and any relevant paperwork required to fulfil the duties of running the unit.

Ideal candidate

• Possess excellent food standards and practical skills
• Experience as Head Chef, Sous Chef or Chef Manager
• Experience of banqueting and restaurant catering
• Able to work on own initiative and meet deadlines
• Able to demonstrate good organisational skills, good team building skills, ability to motivate staff
• Experience of managing a team within a catering environment
• Good financial awareness
• Excellent communication skills

• The supervision of subordinate staff, including identification of training needs and on-the-job training as appropriate.
• Ensuring the statutory requirements and codes of good practice are observed in connection with food hygiene and industrial safety.
• Establishing and implementing standards of quality food preparation and service, and criteria for quality control to ensure provision of an acceptable level of service to customers, when required, and in conjunction with the Catering Manager.
• Compiling menus in conjunction with catering management taking into account, customer, financial and service considerations.
• Monitoring of raw material and non-consumables quality to ensure optimum value for money is received from suppliers.
• To be responsible for ordering appropriate supplies, to oversee stock control and stores issuing and recording, in accordance with departmental procedures and controls.
• Ensuring that the University’s Catering Services policies, procedures and service specifications are adhered to.
• Assisting in the implementation and maintenance of all quality, service and cost control standards in accordance with procedures.
• Deputise for the catering manager when off or on holiday of the Unit, cashing up, ordering and any relevant paperwork required to fulfil the duties of running the unit