Deputy Head of Culinary Operations
5 days ago
We are currently recruiting for a Culinary Services Manager to oversee the day-to-day operations of our catering department at St Leonard's Hospice.
The successful candidate will be responsible for managing a team of chefs and catering staff, ensuring the delivery of high-quality cuisine and exceptional customer service across all areas of the hospice. This includes developing and implementing menu plans, purchasing, and inventory control systems.
Main Responsibilities:
- Lead and motivate a team of chefs and catering staff to deliver exceptional service and high-quality cuisine.
- Develop and implement menu plans that meet the dietary needs of our patients, staff, and visitors.
- Manage purchasing and inventory control systems to minimize waste and optimize resources.
- Ensure compliance with food safety, health, and hygiene regulations, as well as maintaining a clean and safe working environment.
- Coordinate catering services for internal and external functions, including special events and celebrations.
Requirements:
- Minimum 2 years' experience in a similar role or higher education in culinary arts.
- Proven track record of delivering high-quality cuisine and managing a team effectively.
- Excellent communication and interpersonal skills, with the ability to work collaboratively with colleagues and stakeholders.
- Knowledge of food safety, health, and hygiene regulations, as well as HACCP principles.
- Familiarity with Microsoft Office applications, particularly Excel and Word.
What We Offer:
- A competitive salary range of £38,000 - £48,000 per annum, depending on experience.
- Generous annual leave entitlement of up to 41 days, including bank holidays.
- Free on-site car parking and access to employee discounts on shopping, holidays, and lifestyle choices.
- Ongoing training and development opportunities to enhance your skills and career prospects.
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