Location
Golders Green

Hours
5 days out of 7, including some weekends on a rota basis. Shifts are 6.00am to 2.30pm or 11.00am to 7.30pm

Salary
£18.00 per hour

About the Role
We are seeking a dynamic Unit Catering Manager to oversee the dining experience for our residents. This role is ideal for a chef who is passionate about cooking and enjoys engaging with people. You will lead a small team to develop and prepare nutritional, seasonal menus that align with Jewish cultural practices while ensuring exceptional customer service and operational efficiency. The role involves approximately 80% cooking and 20% operational management.

Culinary Management: Preparing, cooking, and presenting high-quality meals tailored to residents' dietary needs. Developing and managing menus using the Indicator Menu & Recipe Management System. Ensuring strict compliance with food safety and hygiene standards.

Client-Facing and Customer Service: Engaging with residents and families to understand and cater to dietary preferences and requirements. Maintaining high levels of customer service to ensure resident satisfaction. Addressing any concerns or complaints promptly and professionally.

Operational Management: Overseeing day-to-day catering operations to ensure smooth service delivery. Managing the EPOS system for accurate billing and inventory tracking. Implementing and managing the Future Workforce Management System for optimal staff scheduling. Managing stock control including ordering supplies, maintaining inventory, and reducing wastage. Ensuring efficient processing and management of invoices.

Team Leadership: Leading, mentoring, and motivating the catering team to foster a positive working environment. Developing staff rotas to ensure adequate coverage and efficient operation. Providing ongoing training and development opportunities.

Financial Management: Monitoring and managing the catering budget to ensure cost-effectiveness and financial efficiency. Conducting regular financial reporting and analysis to track performance against budget.

Join our team and make a meaningful impact in a role that blends culinary expertise with exceptional management and customer service skills.

Experience
- Proven experience as a Chef and in managing catering operations, preferably in a care home or similar environment (Essential)
- At least five years experience in a busy kitchen (Essential)
- Experience working to deadlines and adhering to budgetary requirements (Essential)
- Awareness of COSHH, waste disposal techniques, infection control, and Health and Safety legislation (Essential)
- Proficient in using EPOS systems and other relevant software (Desirable)

About you
- Takes responsibility for own work and makes improvements where possible (Essential)
- Exceptional culinary skills with a strong understanding of dietary needs and restrictions (Essential)
- Excellent communication skills, both written and verbal (Essential)
- IT literacy with an ability to pick up new systems with ease (Essential)
- Ability to communicate and manage interpersonal relationships, including influencing skills (Essential)
- Strong client-facing skills with a commitment to excellent customer service (Essential)
- Excellent organizational and time-management skills (Essential)
- Ability to lead and manage a team effectively (Essential)
- Strong financial acumen with experience in budget management (Essential)

Qualifications
- NVQ Level 2 or 3 in relevant fields (Essential)
- City and Guilds 706 1 / 2 or equivalent (Desirable)