Primary Purpose of the Job / To assist the Head Chef in maintaining excellent standards of catering and visitor service to maximise visitor enjoyment of the site and commercial income; and to ensure the site and its assets are safe and secure.
Responsible to / Head Chef & Hospitality Manager
Responsible for / Chefs & Kitchen team
Principal Responsibilities /
  1. Delivery of quality catering services to ensure high quality food, timely service and an exceptional visitor experience is maintained at all times.
  2. To deputise for the Catering & Hospitality Manager and supervise staff and volunteers in their absence.
  3. To achieve these aims through effective teamwork with staff, volunteers and stakeholders.

MAIN DUTIES
  1. To achieve catering targets and support the Head Chef & Hospitality Manager in maximising the profitability of the catering operations through cost control, effective ordering, storage and rotation of stocks to minimise wastage
  2. In the absence of the Head Chef/ Hospitality Manager, to supervise catering operations, catering staff and volunteers, with responsibility for Health and Safety; and the opening and closing of the premises as a registered key holder
  3. Assisting in preparation of front of house service areas, equipment and back of house preparation and service areas, maintaining excellent standards of cleanliness at all times.
  4. To assist in the delivery of events and hospitality across the site including set up, stewarding and break down
  5. To respond to complaints; listen to feedback from our visitors and to ensure that it is used positively to influence and develop the organisation and its activities.
  6. To work as part of a wider team across the Heartlands Trust to deliver organisational objectives.
  7. To take responsibility for your own personal development and to share your learning with others.
  8. To be an advocate for the Heartlands Trust and to promote the aims of the organisation.
  9. To uphold and comply with the organisation’s Policies and the Law in relation to Health & Safety, Financial Regulations, Equal Opportunities, Data Protection and other adopted Policies and Procedures required for the smooth and effective operation of the organisation.
  10. To undertake other duties and responsibilities commensurate with the status of the post as may from time to time be required by the Commercial Manager.

Date Job Description prepared/updated / March 2014
Job Description prepared by / Tim Treseder

PERSON SPECIFICATION

Job Title / Chefs
MINIMUM ESSENTIAL REQUIREMENTS / DESIRABLE
1.Skills and Knowledge
Excellent communication and customer care skills, with a customer centred approach to service delivery
Excellent catering skills (food preparation and front of house). A real ‘foodie’ passionate about their craft
Good organiser and motivator
Ability to use own initiative
Good literacy, numeracy and cash handling skills
Knowledge of relevant legislation: DDA,Food Hygiene, Health and Safety, COSHH
Self-motivation, commitment and enthusiasm and the ability to work calmly under pressure
The ability to be an effective ambassador for the organisation / Knowledge of local and seasonal produce.
2.Experience/Qualifications/Training etc.
Experience in delivering excellent food offer in a busy catering or hospitality environment
Experience of working as part of a team
Basic Food Hygiene Certificate is an essential
Experience of food preparation
Experience setting up, co-ordinating the delivery of events and hospitality and breaking down
Health and Safety awareness / Hospitality/Catering qualification NVQ Level 2 or equivalent
Experience of food safety management using ‘Safer Food, Better Business’ best practice guidelines
Customer First, Welcome Host, Welcome All
First Aid certificate
3.Work Related Circumstances
Must be flexible and able and willing to work extra hours and weekends, bank holidays and evenings when required to meet seasonal, event and visitor demands.
Must live within reasonable travelling distance to the site
4.Physical/Health Requirements
Person appointed must be able to access all public areas of the property including stairwells, confined spaces, heights etc
Work may involve reasonable lifting of heavy/bulky objects within the published health & safety guidelines on manual handling
Note to Applicants: Please try to show in your application form, how best you meet these requirements
Date Person Specification prepared/updated / March 2014
Person Specification prepared by / Tim Treseder