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.
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