Culinary Operations Manager
7 days ago
About the Role
We are seeking a highly skilled and experienced Culinary Operations Manager to join our team at Alexander House Hotel & Utopia Spa. The successful candidate will be responsible for leading our culinary operations, ensuring that all food is prepared to the highest standard and presented in an appealing manner.
Key Responsibilities:
- To manage the production of food for all service periods, including the Restaurant, Brasserie, Fine Dining, Bar Food, Room Service, and Afternoon Tea.
- To oversee the preparation, production, and service of food, ensuring that it meets the required standards in a timely and efficient manner.
- To assist with the preparation of daily/weekly orders for food and kitchen supplies, adhering to stock control procedures as directed by the Head/Sous Chef.
- To receive and store all relevant food and non-food items, maintaining high standards of hygiene and safety.
- To support the Head and Sous Chef with daily menu planning and composition, as well as designing menu items for the restaurant, afternoon tea, and banqueting menus.
- To deputise for the Head Chef/Sous Chef in their absence, supervising the kitchen, internal communication, and attending meetings.
- To promote effective teamwork and communication amongst direct work colleagues and colleagues in other departments.
- To carry out daily cleaning duties within the kitchen, following a 'clean as you go' policy.
- To ensure compliance with in-house HACCP and food hygiene, health, and safety systems, maintaining the highest standards of quality and safety.
About You
We are looking for someone who has experience managing multi-menu requirements and can produce plated dishes to a rosette standard. You should be able to demonstrate your practical skills during a trial shift. A working knowledge of fine dining and rosette standards is essential. As this role requires flexibility, you must be willing to work 5 shifts per week, 40 hours per week, with paid overtime.
Requirements:
- Working 5 shifts per week, 40 hours per week, with paid overtime.
- Demonstrating practical ability to produce plated dishes to a rosette standard during a trial shift.
- Experience managing multi-menu requirements.
- Local residence or relocation to the area with own transportation.
Benefits:
The successful candidate will enjoy a competitive salary, which is estimated to be around £28,000 - £32,000 per annum, depending on experience. Additionally, you will have access to ongoing training and development opportunities, allowing you to enhance your skills and progress in your career.
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