Job Vacancy: Staff Restaurant Chef Supervisor
Manchester United FC is recruiting for a Staff Restaurant Chef Supervisor located at their Old Trafford stadium.
Accountable to: Deputy Head of Catering
To undertake daily operational duties within the Staff Restaurant at the Old Trafford Stadium.
The successful candidate will need to be able to demonstrate: –
Similar supervisory experience within a kitchen environment.
Attained, or a willingness to work towards the equivalent of a Level 3 NVQ and Intermediate Food Hygiene.
Ability to work positively using initiative.
Sound personal qualities such as communication skills, the ability to work in a team environment, self-motivation, enthusiasm and ability to work under pressure.
High standards in the provision of service to Manchester United Conference & Events customers – internal and external.
Previous experience in Dietetics and Nutrition (Desirable).
The key responsibilities of the post are to:-
Work closely with the Environmental Health Officer with regards to the daily operation of the kitchen and to ensure that the highest quality standards are maintained.
Organise and serve food to customers in the Staff Restaurant, ensuring all aspects of the food production processes are executed to the highest standards.
Ensure effective communication within the working teams and be prepared to work in other catering facilities within the Club when required.
Minimise food wastage where possible.
Order food in accordance with menu specifications ensuring that all invoices / receipts are subsequently recorded and logged on the Catering P.O. tracker.
Supervise and direct all chefs and to set an excellent example for others to follow.
Undertake any internal or external training sessions required by the Company.
Ensure the highest standards in stock control, portion control and quality control.
Ensure that all Company cleaning schedules are adhered to in accordance with current legislation.
Maintain a high level of personal hygiene and to ensure that correct clean uniform and personal protective equipment are worn at all times.
Ensure customer satisfaction is maintained at all times.
Investigate complaints in an appropriate manner and report them to the Environmental Health Officer.
Ensure all relevant areas, front and back of house, are clean and all equipment is stored and secured correctly.
Ensure all casual Catering Workers adhere to the Casual Catering Workers Handbook and you show guidance to them when under your supervision.
Continuously review the Service Operating Procedures manual in so far as it relates to the kitchen operation.
Identify and meet the needs of colleagues and our customers, focusing on initiating and welcoming contact and communication whilst striving to deliver first class customer service.
Recognise potential complaint situations and make effective steps to avoid and / or resolve these situations.
To undertake any necessary internal or external training sessions in accordance with Investors in People standards and to take personal responsibility to seek opportunities to develop yourself and to realise your own potential.
To identify and co-ordinate the training and developmental needs of all staff within your area of responsibility and give appropriate feedback.
Ensure effective communication within your work team and actively offer support and guidance as necessary.
Security / Stock Control:
Ensure compliance with all of the Company’s security, stock control, loss prevention and key holder procedures.
Equal Opportunities and Harassment:
Ensure understanding, awareness and compliance with the Company’s Equal Opportunities Policy and Harassment Policy.
Health & Safety and Food Hygiene:
Every employee of Manchester United Conference & Banqueting has a duty to;
Take reasonable care for the Health and Safety of him/herself and other persons who may be affected by their acts or omissions at work.
Co-operate with their employer so far as is necessary to enable the Company to perform its civil and statutory obligations.
Carry out their day to day duties in accordance with the requirements specified in the Company’s Health & Safety and Food Safety Policies.
Hours of Work:
The employee is required to work 40 hours per week, on a flexible shift rota basis, according to the demands of the business.
This document is a guide only. The employee must undertake any other duties as may be reasonably assigned by Catering Management, from time to time.
Closing Date: Sunday 3rd December 2017
Find out more and apply for the Staff Restaurant Chef Supervisor job vacancy.