Bank Chef

Bank shifts as and when required according to the needs of the business.£14.61 per hour plus bank enhancement.The Chef (Village) manages the day-to-day food and beverage provision in their allocated kitchen in the village by overseeing day to day service and a team of Hospitality Assistants (inc. Seniors), with a proportion of food being cooked and prepared on site and by our suppliers.Key ResultsSummary responsibilities/outcomesResponsible for the day-to-day provision of the food and beverage service across allocated kitchen in the village, tailored to meet the needs and preferences of our residents/customers. Both cooking and preparing food onsite and finishing and serving food from our suppliers.Cooks bespoke food options for residents for meals, parties or events. Provides a café-style food/barista service to include, breakfast, lunch and supper.Ensures events are well catered for, meeting customers' needs and preferences.Engages with residents and customers to meet their needs (inc. allergens) and preferences, actively seeking and responding to feedback and suggestions.Works with the Head Chef (Village) and the Catering Team Lead to implement changes.Responsible for managing the Front of House service for the kitchen, promotes good customer service in the team and makes improvements to the dining experience.Responsible for day-to-day temperature checks/controls regarding quality and presentation, labelling food, allergens, waste disposal, and general catering/kitchen hygiene and cleanlinessResponsible for planning, stock rotation and ordering using Caternet system.Completes internal/external audits and activities using the Trusts systems in relation to health and safety, HACCP and COSHH. Manages external visits from EHO, CQC etc.Deputising for the Head Chef (Village) where required.Line manages a team of Hospitality Assistants (inc. Seniors); people activities including recruitment, managing absence and performance and associated activities on the Trust's people system. Day to day rota planning and management.Other Skills and QualificationsEssentialDiploma Level 2 in Food Production/Catering (or equivalent)Experience of supervising othersExperience and knowledge of special dietary requirements/modified diets, advising on nutrition, hydration and dietary needsPrevious experience working within a budget.Experience working within a busy and fast paced kitchen environmentExperience working in a café/restaurantExperience of stock ordering and managementKnowledge of food hygiene and health and safety legislation and best practiceGood standard of IT skills including Microsoft Excel, Word, Outlook, Teams and bespoke systems -DesirableLevel 3 Award in Managing Food Safety in Catering (or equivalent)Diploma Level 3 in Food Production/Catering (or equivalent)Working with older people or people living with disabilities, communication or memory difficultiesAbility to communicate and present information to audiences with varied abilities clearly and with confidenceExperience of managing or overseeing a hospitality/Front of House serviceExperience analysing EPOS sale dataSalary Ranges:£14.61 - £16.20Time Type:Part timeIf you have any queries please email our Recruitment Team -