Catering Manager

Preparation, cooking, and service of food to a high standard in accordance with Russell Churcher Court policy; managing kitchen staff and assisting in staff training programmes as directed by the registered manager.

Skills

• Experience in a similar position
• 706/1 & 706/2 Intermediate Food Hygiene Certificate
• Experience of dealing with external suppliers
• Experience of managing and supervising staff
• A values-based approach to your work, colleagues, and residents
• Excellent communication and people skills. A can-do attitude, with a professional, approachable, and caring outlook, liaising with residents, family members, and colleagues
• Good organisational skills and experience of liaising with suppliers for equipment servicing
• The know-how to set clear goals for the team members to follow and able to prioritise the work of the team
• Good IT skills, able to use email and Microsoft Word to write reports
• A flexible approach to your work and able to work unsupervised

Key Responsibilities

• Preparing and cooking food to the highest standards
• Menu planning with a minimum 4-weekly cycle
• Maintaining the catering budget within the prescribed limits for food and equipment and staffing costs and reporting as directed by management
• Ordering, receiving, maintaining, and controlling food stocks within the allocated food budget
• Maintaining safe hygiene standards in compliance with the Food Safety Act 1990 and all associated regulations in accordance with Russell Churcher Court policy with the aim of maintaining environmental health five-star rating
• Ensuring compliance with the Health & Safety at Work Act 1974 including correct use, storage, and maintenance of cleaning materials within COSHH Regulations 1994 and in accordance with Russell Churcher Court policy
• Kitchen staff rota, maintaining adequate cover levels at all times to ensure continuity of service and the maintenance of the required quality standards
• Performance, welfare, and discipline, keeping line management informed of team progress for each of these areas
• Authorising leave having regard to staffing requirements and maintaining accurate records
• Identifying staff training needs and ensuring staff are nominated for and attend all mandatory training and are supported appropriately with personal and professional development plans that are agreed by the Trust
• Monitoring work and hygiene standards and keeping up to date paper and/or electronic records of all kitchen monitoring procedures for periodic checks by management and external inspectors
• Inspecting the catering facility and equipment and reporting faults and defects and ensuring agreed maintenance or repairs are completed
• Carrying out periodic checks of the control and security of catering equipment
• Planning and carrying out special catering functions as required, including lunch clubs and/or events identified in the business plan
• Carrying out any other reasonable task as directed
• Make recommendations and projections for the kitchen and catering budget for the quarter ahead that support events and requirements which are reflected in the Trust’s business plan
• Making business cases for any capital investments using the required capital requisition processes and documents
• Carry out any other reasonable task as directed