Description
The Unit Catering Manager will lead the day-to-day catering operation at Sunridge Court in Golders Green, ensuring residents enjoy nutritious, appetising meals and an excellent dining experience.
This permanent, full-time role offers 40 hours per week, working five days out of seven on a rota basis, including some weekends, with shifts of either 6am-2.30pm or 11am-7.30pm.
Combining hands-on cooking with operational management, approximately 80% of the role will focus on food preparation and production, with the remaining 20% dedicated to management responsibilities.
You will develop seasonal menus that reflect residents' dietary needs and Jewish cultural practices, oversee food safety and hygiene, manage stock, ordering, waste and budgets, and lead, motivate and develop the catering team.
You will also engage with residents and families, respond to feedback and ensure efficient kitchen operations.
At least five years' busy kitchen experience, proven catering management experience and an NVQ Level 2 or 3 in a relevant field are essential.
Job Responsibilities:
- Culinary Management: Preparing, cooking, and presenting high-quality meals tailored to residents' dietary needs. Developing and managing menus using the Indicator Menu & Recipe Management System. Ensuring strict compliance with food safety and hygiene standards.
- Client-Facing and Customer Service: Engaging with residents and families to understand and cater to dietary preferences and requirements. Maintaining high levels of customer service, ensuring resident satisfaction. Addressing any concerns or complaints promptly and professionally.
- Operational Management: Overseeing day-to-day catering operations, ensuring smooth service delivery. Managing the EPOS system for accurate billing and inventory tracking. Implementing and managing the Future Workforce Management System for optimal staff scheduling. Managing stock control, including ordering supplies, maintaining inventory, and reducing wastage. Ensuring efficient processing and management of invoices.
- Team Leadership: Leading, mentoring, and motivating the catering team, fostering a positive working environment. Developing staff rotas to ensure adequate coverage and efficient operation. Providing ongoing training and development opportunities for team members.
- Financial Management: Monitoring and managing the catering budget, ensuring cost-effectiveness and financial efficiency. Conducting regular financial reporting and analysis to track performance against budget.
Requirements:
- City of Guilds 706 1 / 2 or equivalent (Desirable)
- NVQ Level 2 or 3 in relevant fields (Essential)
- Proven experience as a Chef and in managing catering operations, preferably in a care home or similar environment (Essential)
- At least five years' experience in a busy kitchen (Essential)
- Awareness of COSHH (Essential)
- Experience working to deadlines and adhering to budgetary requirements (Essential)
- Takes responsibility for own work and making improvements where possible (Essential)
- Awareness of waste disposal techniques and infection control (Essential)
- Working knowledge of Health and Safety legislation (Essential)
- Exceptional culinary skills with a strong understanding of dietary needs and restrictions (Essential)
- Excellent communication skills, both written and verbal (Essential)
- IT Literacy with an ability to pick up new systems with ease (Essential)
- Ability to communicate and manage interpersonal relationships, including influencing skills (Essential)
- Strong client-facing skills with a commitment to excellent customer service (Essential)
- Proficient in using EPOS systems and other relevant software (Desirable)
- Excellent organisational and time-management skills (Essential)
- Ability to lead and manage a team effectively (Essential)
- Strong financial acumen with experience in budget management (Essential)