Kitchen Manager/Chef      

Part time – average 25 hrs/week flexi – £15 p/hr

Main purpose of the job

To exceed customer expectations by delivering excellent quality service whilst projecting a safe, organised and hygienic environment for all guests, staff and visitors to Claridge House.

Responsible for preparing and managing the provision of exceptional quality for all aspects of catering – vegetarian and vegan food – to a timely and consistently high standard.  Manage the day-to-day operation of the kitchen ensuring the team delivers and maintains high standards of customer service, service delivery and cleanliness, whilst ensuring the best use of resources under their remit.

Principal duties:

• Design and prepare nutritious and healthy vegetarian menus for CH guests at designated times.  Work to budget.  Create menus to guest allergy/dietary requirements as well as using/rotating pantry/fridge/freezer stock to reduce waste.  Order and purchasing, food prep and cooking and serving our guests. Clean down. Help improve the kitchen and dining room areas.
• Exceptional time management as well as organizational skills.  Ensure the kitchen is cleaned to the highest standards – with the assistance of Kitchen and General Assistants if/when available.
• .Work shifts, weekends including bank holidays as required.  To be flexible with working hours to meet the needs of Claridge House and fellow colleagues. 

• Ensure all statutory requirements for food handling are met and all kitchen staff are appropriately trained. Allergen information must be clearly communicated to guests and any potential cross contamination is prevented. Immediately report equipment repairs to the office if urgent, otherwise alert the office and log in maintenance book.

• Show a caring approach to our guests to create a harmonious place of retreat and healing. To show a professional attitude to guests and all work colleagues (including time management and appearance).  Ensure any complaints are dealt with promptly to ensure customer satisfaction – report issue/actions to manager.

• Oversee Kitchen Assistants work schedules; ensure they have the necessary direction, training, knowledge and skills, encouraging shared values and teamwork. 

• Collaborate with Head Housekeeper regarding COSHH stock cupboard rotation and stock requirements, merge orders where possible.

• Participate in regular team meetings to check forthcoming business requirements including catering and ensure the team are appropriately briefed.

• Check catering reports on the Booking system and update menus to adapt to dietary requirements.

• Together with the manager, monitor costs to meet budgets, review suppliers and cost controls whilst fulfilling our criteria of sustainable and (preferably) organic produce to meet business needs.  

• Manage the security of the property, operating stock and equipment. Ensure that building keys and cash procedures are followed and complete periodic checks by completing asset and stock counts.

PERSON SPECIFICATION

Be the face of Claridge House when office personnel are unscheduled or occupied with guests.

Help promote courses, workshops and retreats. 

Answer guest queries and leave details/contact info for office to follow-up.

Duty manager when manager absent, assuming the duties of fire officer and first aider on site.  Confident to work alone as you may be the sole employee in the house and, in this case, take the lead in emergency situations, ensuring guest/staff safety (informing manager asap).

Assist kitchen and log essential weekly/monthly cleaning schedule in conjunction with Head Housekeeper.  Update risk assessments as required.

ESSENTIAL QUALIFICATIONS

• Recognized catering qualification. i.e. BICS or NVQ level 2 or 3 or equivalent experience.

ESSENTIAL EXPERIENCE

• Experience of budgets and purchasing.
• Experience of delivering quality service.
• Be able to demonstrate good interpersonal staff management skills.
• Experience of planning, implementing, maintaining and reviewing service standards.

ESSENTIAL SKILLS

• Excellent team leadership skills.
• Able to plan menus and produce vegetarian or vegan food to a high standard.
• Able to monitor and manage all aspects of the financial parts of this role.
• Able to use general cleaning equipment safely and correctly.
• Able to communicate well both orally and in writing with people from a variety of different backgrounds.
• Able to adapt to a changing, fast paced environment with good humour
• Attention to detail in delivery service standards.
• Good organizational skills, with an ability to take the initiative, manage priorities and work independently without direct supervision, and able to work as part of a team.
• Kindness.
• Experience and understanding of catering for special diets and allergies.

DESIRABLES 

• Some basic knowledge of requirements for creating a healing environment.
• Health and safety qualification.
• Fire warden training First Aider