My client, a manufacturing company near Swindon, junction 14 m4 is looking for a Chef Manager

Salary is £28k - £30k per annum.

Monday - Friday

7-3, 40 hours per week

Site info: Industrial, Breakfast & Lunch serving

Operational Delivery

Lead on Food Production, prepare meals, management of a single kitchen and team of Assistants / Team Leader

Overall ownership and accountability of operational management and financial performance of the unit

Responsible for ensuring efficient execution and delivery of all food line products in line with the daily menu

responsible for maintaining the integrity of the standard food offer and food quality

Champion excellent customer service and effectively implement all customer communication tools provided by Marketing in order to build sales

Ensure that RRP is maintained as per company policy and client tariff is followed for non RRP items

Implementation of schemes including new products, planograms and menu specifications, ensuring they adhere to guidelines and brand standards

Work and develop good commercial relationships with suppliers, ensuring receipt of service and quality levels required to obtain the highest financial return

Ensure all daily paper / computer work is complete and that inventories and statistical reports are completed correctly and at the right time.

Compliance

Knowledge of all applicable personnel policies, labour laws and agreements

Ensure strict compliance with Hygiene and Safety requirements

Finance

Act as a purchasing officer and budget controller for the site

Prepare and manage accurate projections for all P & L accounts including raw materials, wages etc

Health and Safety

Ensure workpacks and staff training records are maintained as per company policy.

Ensure that any equipment issues that may result in causing risk to staff or client and customers are reported to the health and safety helpline.

Raise any issues with clients to line managers to ensure clients resolve the matter.

Ensure that all food diaries on site are checked and actions taken as appropriate.

Qualifications

^{NVQ Level 3 - Culinary or equivalent}

^{Excellent numeracy skills; strong written and verbal skills}

^{Food Hygiene Certificate Level 3}

^{Knowledge of applicable health and safety legislation}

Experience

^{Previous management experience in the food services or retail industry}

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