Director of Culinary Operations

2 weeks ago

Enfield, United Kingdom VNA Education Full time
Job Description

Job Title: Director of Culinary Operations

Job Summary:

VNA Education is seeking a highly skilled and experienced Director of Culinary Operations to lead our catering team. The successful candidate will be responsible for managing the day-to-day operations of our food service, ensuring high-quality meals are served to our students, and maintaining a safe and healthy environment.

Key Responsibilities:

  • Catering Provision:
    • Organize and manage the catering operation across the Trust, ensuring that food quality, presentation, and service meet the highest standards.
    • Plan, prepare, and cook meals, ensuring that all required standards are met.
    • Maintain a high-quality eating environment for students.
    • Continuously seek and implement ways to improve the quality and cost of the catering service.
    • Develop innovative menus and introduce new food concepts and initiatives as required.
    • Determine food inventory needs, stocking, and ordering, including delivery of special dietary, emergency, and function catering as needed.
  • Managing Staff:
    • Supervise and deploy catering staff to ensure efficient organization of the service.
    • Develop and maintain good working relationships with schools through regular contact.
    • Represent Catering at meetings required by the Trust.
    • Assist in the recruitment, assessment, selection, and appointment of catering staff.
    • Undertake probations and annual performance reviews.
  • Managing Resources:
    • Manage the financial budget, ensuring the catering service is cost-effective without compromising quality.
    • Procure centrally for economies of scale and efficiency, ensuring the highest quality products within the budget.
    • Maintain authorized food stock levels and complete stock returns by the required date.
    • Complete monthly financial reports to the Finance Director.
  • Health and Safety:
    • Maintain the Trust's premises and equipment in accordance with the Trust's Health, Safety, and Hygiene Policy.
    • Ensure that heavy-duty kitchen equipment, light equipment, and work areas meet the required standards.
    • Report and arrange necessary repairs to kitchen equipment.
    • Apply Food Hygiene policies and procedures.

Requirements:

  • Catering management qualification at level 3 or above.
  • Credentials in health and safety training.
  • Recognized, relevant qualifications relating to the Head of Catering role.
  • Proven experience of leading a catering team, preferably within the education sector.
  • Outstanding communication and leadership skills.
  • Strategic thinker and problem solver to ensure an effective plan is implemented.
  • Experience of menu planning and development, with an emphasis on healthy, fresh, seasonal food options, portion control, and food nutrition.
  • Track record and ability to manage catering costs for ordering food supplies and consumables, ensuring best value is achieved from the catering budget.
  • Good understanding of useful computer programs (MS Office, restaurant management software, POS).

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