To manage and deliver a high quality catering service in an efficient and effective manner, ensuring that income from both term time and hospitality/conference catering is maximised.  Ensuring a proactive approach to developing the business in terms of food and service provision and maximising efficiency and ensuring high quality services, whilst supporting the enhancement of the student, staff and visitor experience.

The post holder(s) will deliver and development the services within their remit whilst working closely with the Catering Manager and other teams to ensure seamless delivery.

Crucial to fulfilling these responsibilities is a combination of effective execution and a well-judged collaborative approach – all underpinned by the need to achieve results.

The holder of this role will be expected to act as a change champion within the University, actively supporting the transformation of the catering & retail provision fostering innovation and creativity and supporting cultural change. 

JOB PURPOSE

To assume responsibility for the running of the kitchen and front of house operations, ensuring that food production, food delivery and presentation standards are maintained at a constantly high level, in accordance with current legislation and accepted practice.

MAIN DUTIES AND RESPONSIBILITIES

Delivering the Services

1

The supervision of subordinate staff, including identification of training needs  and on-the-job training as appropriate.

2

Ensuring the statutory requirements and codes of good practice are observed in connection with food hygiene and industrial safety.

3

Establishing and implementing standards of quality food preparation and service, and criteria for quality control to ensure provision of an acceptable level of service to customers, when required, and in conjunction with the Catering Manager.

4

Compiling menus in conjunction with catering management taking into account, customer, financial and service considerations.

5

Monitoring of raw material and non-consumables quality to ensure optimum value for money is received from suppliers

6

To be responsible for ordering appropriate supplies, to oversee stock control and stores issuing and recording, in accordance with departmental procedures and controls.

7

Ensuring that the University's Catering Services policies, procedures and service specifications are adhered to.

8

Assisting in the implementation and maintenance of all quality, service and cost control standards in accordance with procedures.

9

Deputise for the catering manager when off or on holiday of the Unit, cashing up, ordering and any relevant paperwork required to fulfil the duties of running the unit.

ATTRIBUTE

ESSENTIAL

DESIRABLE

Standard of general education

Educated to GCSE Grade 'C' in Maths and English or equivalent

'A' levels

Academic qualifications

Professional qualifications

City & Guilds 706 1 & 2 or NVQ Level 2

Level 3 Food Hygiene Certificate or equivalent

City & Guild 706/3

Experience of multi-site operation

Craft Trainer Award, Group Training Techniques

General skills/experience

Possess excellent food standards & practical skills

Experience as Head Chef, Sous Chef or Chef Manager

Experience of banqueting and restaurant catering

Able to work on own initiative and meet deadlines

Able to demonstrate good organisational skills, good team building skills, ability to motivate staff

Experience of a multi-site operation

Specific knowledge and skills

Leadership

Good communicator.

Team player.

Evidence of literacy and numeracy

Personal attributes required for effective performance in role

Ability to build relationships and motivate staff. 

A team player. 

Flexibility to meet service requirements.

Other

Commitment to Equal Opportunities

Commitment to Quality and Customer Care

Understanding of Health and Safety Issues

Willingness and ability to travel routinely as part of the job