Sous Chef - Unit Catering Manager

We are seeking a dynamic Unit Catering Manager to oversee the dining experience for our Sidney Corob tenants. This role is perfect for a chef who is not only passionate about cooking but also loves engaging with people. You will lead a small team to develop and prepare nutritional, seasonal menus that align with Jewish cultural practices while ensuring exceptional customer service and operational efficiency.

This post is ideal for someone who wants to work in a caring environment with family friendly hours.

This post is working 40 hours per week, 5 out of 7 days including some weekends.

Hours of work are could be 7.30am to 3.30pm or 11am to 7pm

The selection process will involve: An introductory Microsoft Teams Meeting for 30 minutes, selected candidates will then be asked to attend an interview and culinary assessment centre for 2 ½ hours.

What you will be doing:

Culinary Management:

• Preparing, cooking, and present high-quality meals tailored to residents' dietary needs.
• Developing and managing menus using the Indicator Menu & Recipe Management System.
• Ensuring strict compliance with food safety and hygiene standards.

Client-Facing and Customer Service:

• Engaging with residents and families to understand and cater to dietary preferences and requirements.
• Maintaining high levels of customer service, ensuring resident satisfaction.
• Addressing any concerns or complaints promptly and professionally.

Operational Management:

• Overseeing day-to-day catering operations, ensuring smooth service delivery.
• Managing the EPOS system for accurate billing and inventory tracking.
• Implement and manage the Future Workforce Management System for optimal staff scheduling.
• Managing stock control, including ordering supplies, maintaining inventory, and reducing wastage.
• Ensuring efficient processing and management of invoices.

Team Leadership:

• Leading, mentoring, and motivating the catering team, fostering a positive working environment.
• Developing staff rotas to ensure adequate coverage and efficient operation.
• Providing ongoing training and development opportunities for team members.

Financial Management:

• Monitoring and managing the catering budget, ensuring cost-effectiveness and financial efficiency.
• Conducting regular financial reporting and analysis to track performance against budget.

What you will need:

• City of Guilds 706 1 / 2 or equivalent (Desirable)
• NVQ Level 2 or 3 in relevant fields (Essential)
• Proven experience as a Chef and in managing catering operations, preferably in a care home or similar environment (Essential)
• At least five years’ experience in a busy kitchen (Essential)
• Awareness of COSHH (Essential)
• Experience working to deadlines and adhering to budgetary requirements (Essential)
• Takes responsibility for own work and making improvements where possible (Essential)
• Awareness of waste disposal techniques and infection control (Essential)
• Working knowledge of Health and Safety legislation (Essential)
• Exceptional culinary skills with a strong understanding of dietary needs and restrictions (Essential)
• Excellent communication skills, both written and verbal (Essential)
• IT Literacy – with an ability to pick up new systems with ease (Essential)
• Ability to communicate and manage interpersonal relationships, including influencing skills (Essential)
• Strong client-facing skills with a commitment to excellent customer service (Essential)
• Proficient in using EPOS systems and other relevant software (Desirable)
• Excellent organizational and time-management skills (Essential)
• Ability to lead and manage a team effectively (Essential)
• Strong financial acumen with experience in budget management (Essential)

Join our team and make a meaningful impact in a role that blends culinary expertise with exceptional management and customer service skills. Apply now to be our next Unit Catering Manager!