As the Culinary Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.
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Train and run kitchen personnel and supervise/coordinate all activities;
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Estimate food consumption and requisition or purchase food
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Select and develop recipes as well as standardize production recipes to ensure quality
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Establish presentation technique and quality standards, and plan and price menus
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Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
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Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
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Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
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Maintain standards of discipline and collaborate closely with your Operations Manager on any disciplinary or grievance matters
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Regularly review performance with each member of the team
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Ensure that training records are maintained
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Implement any new company policy decisions and train staff accordingly
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Ensure all staff closely implement the Unit Dress Code
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Carry out weekly / monthly stock takes
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Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
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Supervise portion numbers, control food wastage on site and take appropriate action as the need arises
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Maintain a financial information system as required by Aramark and client
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Take full responsibility for all cash relating to Catering Department
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Supervise the monthly trading account with the Operations Manager to ensure that the budgeted gross and net profits are achieved
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Assist your Regional Manager in setting the Annual Budget for the Unit
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Produce menu costings and yield charts as the need arises
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Ensure that all financial weekly / monthly returns are submitted at the appropriate times in the accurate manner
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Compile and implement staff work and duties rotations
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Record staff time-keeping and complete monthly timesheets
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Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc. in a timely fashion
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Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
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Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
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Elect a safety representative and hold regular safety meetings to address unit hazards
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Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
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Maintain good communications and working relationships with your client, customers, and all staff
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Attend Management Meetings when required
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Plan and coordinate Theme Days and Events for the year and any special promotions cooperated with approved suppliers
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Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
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Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
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Empower team to deliver excellence in customer service
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Investigate concerns and respond to needs relating to the catering service and take corrective action
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Address and optimally resolve customer-related complaints
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Induct all new staff including relief staff as per induction checklist
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Carry out appraisals on staff on an annual basis
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To ensure that the accurate financial procedures are followed
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Promote a professional image of Aramark at all times
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Ideal candidates will possess two to three years of post secondary school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
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Requires sophisticated knowledge of the principles and practices within the food profession.
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This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills.
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A passion for service and quality
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Good people leadership skills
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Flexibility and ability to work on own initiative
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Experience of cash handling, banking, and stock management
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Integrity and the ability to communicate appropriately at all levels of the business
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Hands-on operator with the ability to lead by example through operational excellence
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An excellent knowledge of Food Hygiene including HACCP
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Understanding of profit and loss account management, budget managements
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Experience in a unionized environment
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Ability to suggest and implement improvements and positive changes
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Third level qualification (HACCP/Culinary Arts/Professional Cookery)
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Previous experience in a similar food service environment
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Previous experience in Leading a Catering Team
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Commercial acuity, Strong organizational and problem-solving abilities
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Experience in the relevant line of business environment
