Head Chef
| Posting date: | 26 April 2024 |
|---|---|
| Salary: | £28,407.00 to £34,581.00 per year |
| Additional salary information: | £28407.00 - £34581.00 a year |
| Hours: | Full time |
| Closing date: | 10 May 2024 |
| Location: | Torquay, TQ2 7AA |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9388-24-0539 |
Summary
The Head Chef will provide operational management to the back of house kitchen team, who deliver restaurant, caf, and hospitality services to over 1500 staff and visitors daily. The post holder will be responsible for creating rotas and organising, developing, and improving the catering service throughout the Trust. They will ensure that the highest standards of food safety, service quality, and health and safety are achieved, and that these standards are maintained through professional development, auditing, mentorship, budget management, and innovative menu creation. They will play an active part in the strategic development of catering services for both retail units as well as within patient services and dietetics, improving systems and processes to drive productivity and reduce costs. Assume overall responsibility for the daily operation of the kitchen, ensuring customers and colleagues are catered for to the appropriate standard Plan, prepare, cook and present food to the standards required by the Catering Operations Manager Review and develop the restaurant menu on a regular basis Ensure that costs are within budgeted variances to ensure the maximum overall profitability of the food and beverage operations Ensure that Bayview Restaurants reputation for excellent food and service is enhanced for the customers Control portion size and monitor waste Ensure that stock is purchased within budgetary parameters, issued, used and accounted for in line with departmental process Plan and maintain adequate stock levels and liaise with suppliers to ensure value for money Maintain detailed records relating to food production activities and supplier information as required by the Catering Operations Manager Ensure food safety standards are maintained in line with Trust Food Safety Management System Achieve full compliance with the statutory Health & Safety requirements, ensuring all staff have completed mandatory training and are following good working practices Ensure all accidents/incidents are reported appropriately Develop, implement and ensure all SOPs are followed and updated as required to ensure a consistent high quality of cuisine and service To assess employee performance and recognise training needs and potential as appropriate Hold team meetings on a regular basis to communicate targets, standards, and business expectations Provide and receive complex and confidential information where agreement or co-operation is required