Responsible For: Café Staff and Volunteers

Job Description Chef Manager

Grade: Point 32 Responsible for: Café staff and volunteers

Responsible to: TouchBase Centre Manager

Description of the role

As Chef Manager you will shape and manage a high quality café and catering provision at TouchBase Pears. Responsible for all aspects of the management and the administration of the catering operation, you will also have hands on involvement in food preparation and presentation across the centre’s flexible opening hours. The priorities of the role will be to create and cook an attractive, high quality and cost-effective menu which adapts to the varied users of the centre, while maximising income and development opportunities for the café.

Key Duties and Responsibilities

1. Finance/Administration

1.1 To develop a coherent and achievable business plan for the Hive Café at TouchBase Pears to maximise income.

1.2 Meet and exceed the agreed budget each month.

1.3 To constantly look at ways of maximising income through creative food management and merchandising of food and drink.

1.4 Monthly reporting of income and expenditure against budget to the TouchBase Centre Manager, providing analysis including re-directive measures and updating of forecast if required.

1.5 To manage the EPOS system and ensure it is fit for purpose.

1.6 Manage the day to day administration of the Hive Café and Catering functions at TouchBase ensuring system compliance.

1.7 To manage all cash and bill handling procedures on a daily basis. 1.8 To work with the Centre Manager to complete rotas and communicate with staff/volunteers to ensure that the café is appropriately staffed and can be flexible around changeable opening hours and days.

2. People 2.1 To be a key member of the TouchBase Management team liaising with colleagues to deliver an exceptional experience for our customers.

2.2 To work with the Centre Manager to recruit, manage and develop and motivate the frontline staff and volunteers at TouchBase.

2.3 To provide training to staff and volunteers as needed, in all aspects of the running of the Hive Café.

2.4 To understand and actively promote the overall objectives, ethos and programme at TouchBase, and Sense more widely.

2.5 To be receptive to the views and opinions of café attendees, and to actively seek them out so that the offer can be continually improved.

2.6 Manage any poor performance effectively, and within the context of HR policy.

2.7 To help publicise and promote the TouchBase Pears cafe as a community venue, and to be willing to support community events such as cookery classes.

2.8 To assist the Centre Manager in promoting and supporting external hire of the TouchBase facilities.

2.9 To occasionally act as Duty Manager for the building, to include overseeing events, taking responsibility for evacuating the public areas in an emergency and providing training to staff in evacuation procedures.

2.10 To ensure the “Safer Food, Better Business” diary is adhered to and completed weekly.

2.11 To ensure that the Cafe operates in accordance with Sense’s service standards and good practice guidance.

3. Food & drink

3.1 To plan a high quality but cost-effective menu to ensure an attractive and appropriate food and drink offering is available for Sense’s service users, staff and the local community.

3.2 To be the primary chef for the café, while ensuring that staff are appropriately recruited and trained to run the kitchen in your absence.

3.2 Plan menus with the kitchen and ensure seasonality and appropriateness of the food and drink offer at all times throughout the calendar year.

3.4 To plan and deliver appropriate catering options for internal and external meetings and for a wide variety of events.

3.5 To order sufficient stock to cover anticipated levels of business and maximise the value of all items purchased, minimizing waste.

2 3.6 To manage stock levels proactively across the accounting period liaising with suppliers to ensure efficient control of resources.

3.7 To be responsible for regular stock takes and reporting the results of these to the Centre Manager.

3.8 Wherever practical, to engage with local, independent suppliers.

4. Food Safety / Hygiene

4.1 To ensure compliance with all food hygiene and associated legislative regulations.

4.2 Ensure and support a strong Health and Safety culture that is embedded within all catering activities at TouchBase.

4.3 To actively manage and rectify potential issues resulting from external audit procedures.

4.4 Ensure cleaning schedules are written, implemented and reviewed as necessary.

4.5 To write and regularly update all risk assessments and method statements across the catering areas.

4.6 To ensure all staff and volunteers food handlers are trained in food standards / health and safety to the appropriate standard.

4.7 Ensure all equipment is kept in good working order and make recommendations for renewals as required.

4.8 To attend training courses as required.

4.9 To undertake any other duties commensurate with the grade and nature of the post.

3 Person Specification

Chef Manager

This section outlines the experience, knowledge, skills and abilities the job holder needs in order to fulfil the requirements of the post. Essential criteria are those which the job holder must have in order to do the job. Desirable criteria are those qualities that would be either useful, or an advantage or those which the jobholder can be trained to do.

Please use the ‘additional information’ section of the application form to evidence how you meet the essential criteria as well as how your practice reflects the I statements.

Education and Training

Essential Criteria Desirable Criteria Food Hygiene Qualification NVQ Level 1/2 in food preparation or equivalent Experience of using and managing BSL level one or comparable sign EPOS software vocabulary ICT literate and able to use MS Office  Experience of Cybertill software Numerate and literate and able to develop those skills in others

Achievements and Experience

Essential Criteria Desirable Criteria

Substantial experience of running Experience of running a Café within a café/catering facilities, including hands- multipurpose venue on kitchen experience Experience of reporting on income and Experience of developing a menu from expenditure against budget scratch, taking into account the needs of varying customer groups Experience of supervising and line Experience of managing volunteers managing staff Experience of providing, and motivating Experience of catering in a healthcare staff to provide, the highest standards of environment service, to both internal and external customers Experience of stock control methods Experience of ensuring the highest standards of cash handling procedures Experience of providing high end event

4 catering Skills & Abilities

Essential Desirable Commercially driven, able to think Able to communicate using a variety of creatively to maximise income potential methods A proven commitment and ability to work in accordance with the Sense “I statements” in all dealings Able to create, and train staff to create, appealing, healthy food Able to work effectively as part of a team Able to work autonomously on your own initiative A proven commitment to equality and diversity Ability to influence external stakeholders and promote Sense’s unique offer to others. A flexible and innovative approach to food to allow for the individual needs and preferences of a varied customer base

The “I” statements detail essential behaviours that we value at Sense. “I” Statements apply to staff, trustees and people who use the services.

Behaviours

 I will be honest and open  I will listen to others  I will respect others  I will participate and contribute  I will take informed risk  I will find things to celebrate  I will understand and respond  No decision about me without me

Frontline Operational Leader Key Competencies

This job description aligns with the frontline Operational Leader key competencies, including the following examples:

It’s all about you:  You show awareness of your behaviour and through your presentation shape the way staff impact on others.  You try new things, whilst supporting others to innovate.  You take responsibility for your area.

5 Working with others:  You build networks and share views and approaches internally and externally  You challenge and share expertise to gain the best outcome  You promote effective and respectful relationships between people and you intervene personally when appropriate

Managing Service:  You learn from experience and assess opportunity and risk appropriately  You forecast resource requirements to be efficient and effective.  You manage resources taking into account priorities  You recognise good performance and take action to improve when needed.

Improving Service:  You design service around the contributions and needs of others  You reinforce continuous improvement and work across systems and  processes, internally and externally, to improve practice

Setting Direction:  You scan for ideas, best practice and emerging trends and you use information to challenge existing practices and processes appropriately  You translate the implications of change into strategies and actions  You overcome barriers to implementation