Cook Manager
| Dyddiad hysbysebu: | 26 Awst 2025 |
|---|---|
| Cyflog: | £14.05 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 25 Medi 2025 |
| Lleoliad: | Evesham, Worcestershire |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Sodexo |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | SDX/TP/2068095/147056 |
Crynodeb
As Cook Manager for Sodexo at Harvington CofE First School ,43 Village Street, Evesham WR11 8NQ, you will operate and develop the catering establishment within the terms of the catering policy, contract and budget, making the most efficient use of its resources.
Join Sodexo and be part of something greater. You belong in a team where you can act with purpose and thrive in your own way.
What you do:
Manage the replenishment of food and the dismantling of work areas at the end of service.
Develop, mentor, conduct training, and inspire the kitchen team.
Control the complete catering operation, including labour, food, and stock expenses.
Manage and optimise all costs that are under your control.
Ensure uniformity in the food and service standards provided to fellow staff members, visitors and students.
Manage the creation and development of menus.
Conduct routine audits to ensure standards are being followed.
To Plan, organise and control the establishments operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the Area Manager/General Manager and the Client.
To assist the Area Manager/General Manager in preparing the Annual Budget.
To achieve and maintain the food cost in accordance with this budget (or any variation authorised by the Area Manager/General Manager).
To develop and maintain good working relationships with the Client contact and with the Customers through regular personal contact, including representing the Company at any Catering or other meeting required by the Client.
To plan menus and order all foodstuffs and light equipment in accordance with the Company’s purchasing policy and procedures and to check and records the amounts, prices and condition of all supplies and deliveries.
What you bring:
Must have expertise on cooking on a large scale, anywhere between 100 – 1300 students.
Have experience following recipes, possibly in a similar setting.
Have previous staff supervision experience or line management experience.
Have experience working with fresh produce and ingredients.
Be aware of the importance of adhering to health and safety procedures.
Ability to work under pressure and to tight deadlines in a busy Kitchen environment.
Be professional, leading by example and having a positive outlook is key.
Hold basic food handling skills certification:
NVQ Level 2
Level 2 Food safety Certificate
A minimum of 1 years of experience in hands on cooking, training on Food Hygiene, and Health & Safety will be given.
Join Sodexo and be part of something greater. You belong in a team where you can act with purpose and thrive in your own way.
What you do:
Manage the replenishment of food and the dismantling of work areas at the end of service.
Develop, mentor, conduct training, and inspire the kitchen team.
Control the complete catering operation, including labour, food, and stock expenses.
Manage and optimise all costs that are under your control.
Ensure uniformity in the food and service standards provided to fellow staff members, visitors and students.
Manage the creation and development of menus.
Conduct routine audits to ensure standards are being followed.
To Plan, organise and control the establishments operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the Area Manager/General Manager and the Client.
To assist the Area Manager/General Manager in preparing the Annual Budget.
To achieve and maintain the food cost in accordance with this budget (or any variation authorised by the Area Manager/General Manager).
To develop and maintain good working relationships with the Client contact and with the Customers through regular personal contact, including representing the Company at any Catering or other meeting required by the Client.
To plan menus and order all foodstuffs and light equipment in accordance with the Company’s purchasing policy and procedures and to check and records the amounts, prices and condition of all supplies and deliveries.
What you bring:
Must have expertise on cooking on a large scale, anywhere between 100 – 1300 students.
Have experience following recipes, possibly in a similar setting.
Have previous staff supervision experience or line management experience.
Have experience working with fresh produce and ingredients.
Be aware of the importance of adhering to health and safety procedures.
Ability to work under pressure and to tight deadlines in a busy Kitchen environment.
Be professional, leading by example and having a positive outlook is key.
Hold basic food handling skills certification:
NVQ Level 2
Level 2 Food safety Certificate
A minimum of 1 years of experience in hands on cooking, training on Food Hygiene, and Health & Safety will be given.