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GREGYNOG HALL Head Chef Further Particulars Gregynog Is an Historic GREGYNOG HALL Head Chef Further Particulars Gregynog is an historic house with Grade 1 listed gardens set in the heart of rural Montgomeryshire. One of Wales’ premier country estates, and the former home of art collectors and public benefactors Gwendoline and Margaret Davies, it offers a welcoming setting in which people of all ages and abilities may discover, experience, participate in, and be inspired by the arts and natural environment. It is soon to become an independent charitable trust offering many exciting new opportunities for regenerating the hall and estate, many new developments, all to be harnessed in the creation of an inclusive identity which will have a crucially important part to play in the future of a sustainable Wales. The Head Chef will be responsible for the day-to-day smooth running of the Catering Operations. A major function within this role is the management of resources both human and physical and the establishment and implementation of service standards and procedures, with an interest in developing a growing banqueting/ fine dining experience. The successful applicant will have flair and creativity in food production with strong financial acumen, an ability to cost menus and work to budget, with an exemplary knowledge of food hygiene/ best practice. Applications are invited for the above post based at Gregynog Hall, near Newtown, Powys. This is a full time position and the salary range for this post is £26,243 - £30,395 depending on experience. It may also be possible to offer use of accommodation on site, subject to further discussion and individual requirements. METHOD OF APPLICATION Application should be by application form, and the application form and application form guidance, and further details on Gregynog, are available at www.gregynog.org/vacancies All applications should be addressed to Helen Edwards, HR & Administration Manager,Gregynog, Tregynon, Near Newtown, Powys, SY16 3PW. They should be enclosed in an envelope marked “APPOINTMENT - STRICTLY PRIVATE AND CONFIDENTIAL”, and must be received by Friday 15 February 2019. Alternatively, applications can be submitted via email to [email protected] The University reserves the right to consider persons other than those who have submitted applications. Please note that feedback is unable to be provided to applicants who are not shortlisted for interview. THE UNIVERSITY IS AN EQUAL OPPORTUNITIES EMPLOYER Head Chef Person Specification The successful candidate should demonstrate a sufficient range of the following skills, aptitudes, experience, knowledge and qualifications: Proven experience in managing food services. Proven experience and skills in managing people and physical resources. Experience in varied service provision. Good leadership and management abilities. Commitment to producing the highest calibre food and service levels. Good planning and organisational skills. Good communication skills. Ability to apply creativity and flair to the provision of food service. Knowledge of food safety legislation. Trained to H.N.D level or equiavalent. A commitment to future continual professional development. Strong personal references from within the Hospitality Industry. Job Description First and foremost the Head Chef is responsible for the quality of the food and beverage provision to visitors and residents of the Hall. The Head Chef is responsible for the day-to-day smooth running and high standards of the Catering Operations including the café. A major function within the role is the management of resources, both human and physical, and the establishment and implementation of service standards and procedures that cover the following areas; Cooking Food Hygiene Health and Safety Menu planning Food Service Health, Safety, Fire, Safety, Security and Risk Assessment The training and development of staff The Head Chef has to liaise closely with the House Manager, Head Barperson / Evening Supervisor, Conference Office and the Facilities and Maintenance Manager to ensure Gregynog supplies a quality product to its visitors as well as working closely with the Director on continual improvement in service provision and business development. The Head Chef is expected to contribute to:- the business aims of Gregynog including brand development and marketing the implementation of Gregynog’s policies and procedures the continuous development of and improvement of services establishing and maintaining effective systems for service delivery allocation, management and monitoring of budgets with effective cost control The Head Chef has a crucial part to play in the motivation of staff towards personal and professional development that will contribute to the overall success of Gregynog. The Head Chef is also expected to actively contribute to their own continual professional development. The Head Chef is responsible for setting standards and establishing, implementing and evaluating procedures and service standards in the following areas:- The Catering Service To contribute to the business development of the conference facility, weddings, café and tourist offer with increased annual turnover. The continual development of the portfolio of menus on offer, using fresh ingredients and keeping up to date with food trends. To use Visual 1 property management system for all customers catering requirements in liaison with the conference office The development of the vegetarian menu. The costing of menu items to bring them in line with agreed provisions budgets. The undertake product evaluation involving the kitchen team. To undertake product development involving other members of the kitchen team. To develop high quality ‘service provision’ developing a strong ‘meet and greet’ ethos within the dining room. Act as Gregynog’s host for guests. To ensure that food is cooked and presented in line with set procedures. To respond to customer feedback To lead the catering team, organise rotas and keep a control on salary costs via effective rota management. To maintain a Grade 5 Food Hygiene rating. Managing Staff The Head Chef is responsible for:- Sous Chef Chefs Catering Supervisor and deputy catering supervisors Catering Assistants (including casual staff) The Head Chef is also responsible for:- Ensure all new catering staff go through the appropriate induction process Ensure that accurate staff rotas are prepared and properly circulated The development and training of all catering staff To undertake annual staff appraisals and review training needs The compilation of pre and post training forms Input into the staff development plan Managing Functions To ensure the smooth running of all catering aspects of events, this requires close co- ordination with different departments. Signage To ensure that all signage is correct – allergen information etc. To ensure that there is adequate provision through menus and labelling to inform the customer of the dishes on offer Kitchen / Building Management To deal with faults and breakdowns of catering equipment. To maintain a full inventory of all goods in the catering department and where they are positioned. To liaise with the Facilities and Maintenance Manager on any maintenance work that needs to be carried out within the catering department Purchasing Establish effective contracts with suppliers and monitor costs Test best value for money on a regular basis with all suppliers. Do all food ordering and keep provisions costs within set budgets. To submit costed requests for the necessary updating of equipment and uniforms Health & Safety and Security To organise, with the Facilities and Maintenance Manager all legislative training for all catering staff including, basic food handling, coshh, basic health and safety, working at heights, manual handling, use of fire extinguishers, and fire safety To undertake risk assessments in all areas of responsibility To be a member of the Health and Safety Group – contributing to bi-monthly meetings To develop and implement the induction process related to Catering Staff. To ensure that all staff go through the appropriate induction process. To undertaking a complete Health and Safety check of the kitchen and dining areas on a weekly basis To develop and implement the Food Safety Policy and maintain the HACCP plan Budgets and Financial Control Purchasing all goods and services in connection with the duties of the post in accordance with established purchasing procedures. To ensure that all financial controls are in place within the area of responsibility Control and security of all stock and stock reconciliation in area of control in liaison with external stock taker. To allocate, manage and monitoring of budgets To maintain a high GP% on food / provisions outturns. General; All University employees are required to: practise and support equality of opportunity in the workplace take reasonable care for their own health and safety and those of others as appropriate in the workplace, and comply with health and safety legislation cover for any colleagues as reasonably required. This role description is not intended to be an exhaustive list and will be subject to regular review in the light of changing professional demands. The post-holder will be expected, at all times, to be flexible in the performance of their duties. The University may require, from time to time, post-holders to perform other duties, outside their normal ones. CONDITIONS OF APPOINTMENT Head Chef – Gregynog Hall The following conditions will govern the
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