Job Description

Catering Services Manager

Responsible to:Head of Community Activities

Responsible for:Chefs, Catering Assistants, Kitchen and Catering Volunteers

Hours:Full Time Monday to Friday(3 or 4 days of week at Bognor Regis centre, other days at all other centres)

Main purpose of job:

To coordinate and develop the catering operation throughout our centres and community clubs and cafes to provide an excellent food service withgoodquality home-made food and profitable menus.

Main Duties:

  1. To manage the catering teamto provide good quality home-made food for the centre members, visitors and for events.
  1. To ensure continual development of the catering operation and profitable menus in line with budgets and trends, reviewed regularly.
  1. To manage the chefs and kitchen teamscarrying out recruitment, holiday and sickness absence, performance, support, team meetings and training.
  1. To guide the chefs with a hands-on approach to menu development, demonstrating dish presentation, portion control and dish quality.
  1. To supervise kitchen and cateringvolunteers including recruitment, training, support and meetings.
  1. To lead the FOH catering volunteers to provide a strong customer-focused service to members and visitors.
  1. To find, develop and liaise with local authorities and community groups for venues to recruit, open and establish community cafes around the county.
  1. To be responsible for kitchen record keeping management ensuring compliance with food industry regulations including Health and Safety and Food Safety legislation
  1. To ensure all kitchen equipment is working correctly, serviced, and repairs organised for faulty equipment adhering to AWS and Health and Safety procedures.
  1. To carry out cateringrisk assessments and ensure compliance with Health and Safety regulations for the catering operation.
  1. To develop relationships with district EHOsand be present during inspections.
  1. To achieve the catering financial targets set each year.
  1. To source suppliers for all food and consumables stock ensuring best prices obtained and reviewed regularly. Process invoices for payment to head office.
  1. To be responsible for good stock control management of food items including ordering all stock and carryingout monthly stocktakes.
  1. To monitor prices, stockholding, income and expenditure budgetsusing Excel spreadsheets.
  1. To devise cleaning schedules to maintain good hygiene standards and in compliance with Food Safety, H & S and COSHH regulations.
  1. To open and cash up the catering till daily.
  1. To consult with members regarding menu development.
  1. To develop centrecatered social events with the centre managers.
  1. To assist the Centre Managersto develop membership for the centres to achieve income target.
  1. To assist the centre teams with fundraising for the centres to achieve targeted income.
  1. To promote menus in an effective and creative way within the centre and externally to increase sales.
  1. To promote the centre for catered functions and provide buffets or hirers’ requested menus.
  1. To provide a full range of catering for outreach community club venues as requested.
  1. To respond to department’s first level complaints.
  1. To act as a first aider, key holder and fire marshal where based.
  1. To work extra hours to cover chefs both at the centres and community clubs.
  1. To attend training and meetings as arranged by the Heads of Community Activities.
  1. To comply with processes and policies of the centre in line with Age UK West Sussex’s management systems.
  1. Undertake any other duties appropriate within the role as may be reasonably required by the Head of Wellbeing Services.

Job Description agreed by:

Post holder (Print name):
Signature:
Date:
Head of Community Activities: / Gary Hardley
Signature:
Date:

Person specification

Essential / Desirable
Qualifications / Recognised professional cookery qualification ieCG 706 1/2, HND, BTEC or NVQ / Train the trainer
Customer Care
First Aider
Health and Safety
Fire marshal
L3 Food Hygiene
Knowledge and experience / Commercial cooking experience
Stock management
Compliance of Food Hygiene Regulations & Health and Safety
Budgetary control
Team management
Team and volunteer training
Menu creating and development
Front facing customer service experience
Understanding the needs of promoting independence and the needs for dignity and privacy of older people / Gained in a high volume commercial food operation
Working with volunteers
Working with older people
Skills and abilities / Common sense and a practical approach to problem solving
Good organisational skills
Open and develop new sites
Good communications skills
Strong leadership and motivational skills
Able to develop effective working relationships
Able to work independently and use initiative
Able to remain calm when faced with challenging situations
Able to negotiate
Able to work well in a team
Able to prioritise own and team’s workloads
Good knowledge of Outlook, Word and Excel
Good literacy and numeracy skills
Able to handle cash accurately
Personal Qualities / Commitment to equal opportunities
Empathy with the needs of older people
Ability to relate well to people from a wide range of backgrounds
Any other factors / Willing to take part in appropriate training outside of contracted hours if required
Willing to take part in social events or fundraising activities which may be outside of contracted hours
Willing to work flexibly to cook when chefs absent including working at other centres and external venues

Version 3 April 2018