Chef Supervisor

South West Larder: Togetherness, Nurture, Pride, Planet

Full Time: 39 hours per week

Salary: £14.75 per hour

Location: Avonmouth (Balfour Beatty)

Want to work for a company where Togetherness, Nurture, Pride and Planet are at the heart of everything they do? Then look no further, Somerset Larder produces fresh food and meals to go using locally sourced ingredients from all over the west country. Our philosophy is to nourish the community with amazing produce, to employ local people and to train apprentices for future careers in the catering and hospitality sector.

At Somerset Larder, our Values have been set by our staff. Our Values exist for the good of our working lives and company performance. Our Values are:

• Togetherness - Be a tractor not a trailer.
• Nurture - You grow, I grow, we grow.
• Pride - We can and we will
• Planet - We're part of a bigger picture

Team Leadership/Supervision:

• Ensure the food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System and any relevant legislation
• Ensure all food is produced on time to the required quality standards.
• Prepare and serve food at additional functions as instructed.
• Ensure that all kitchen facilities and equipment is cleaned in accordance with the prescribed method and to the correct schedule.
• Lead, motivate, supervise and nurture the wider team.
• Organise, deliver or facilitate staff training, induction and update training and grow positive teams filled with pride.
• Draft, support and implement staff roster and check schedules on Deputy as required.
• Assist and support management and submit the monthly staff roster on Deputy to ensure seamless and relentless supply to customer/client.
• Engage in interviews for new staff colleagues.
• Participate in ongoing professional development and training that may include off-site and occasionally overnight travel, to support personal, team or company growth.
• Participate in supervisors' meetings and disseminate the minutes and information accordingly.

Operations:

• Understand and take ownership of an operational catering team in delivering KPI's, commercial and contractual operations
• Liaise with and engage an operational team in building a proactive and positive relationship with the client, associates and key stakeholders
• Monitor food production and service standards in line with policy standards, ensuring that any issues are professionally addressed in a responsive and timely manner
• Be responsible for and ensure the consistent, effective performance management of staff, addressing matters of employee conduct and performance via agreed best practice standards'
• Support a continuous improvement' ethos and implement company processes and procedures within the unit, raising awareness amongst the team of product development and service initiatives, whilst identifying and discussing opportunities for further operating and service development
• Advise relevant managers of all planned maintenance required or carried out and any repairs following unplanned breakdowns.
• Ensure all quality records are completed accurately and on time.
• In the event of a complaint or issue being identified, assist in an investigation into the of the cause and recommend/implement appropriate corrective action including providing guidance or Toolbox Talks.
• Complete a trend analysis of customer complaints, in conjunction with other managers and suggest improvements to improve the customer experience.

Health, Safety, Environmental and Service:

• Ensure all kitchen facilities and all equipment are cleaned in accordance with the prescribed method and to the correct schedule.
• Ensure all work is carried out in accordance with relevant Health and Safety legislation and Codes of Practice, together with any specific on-site requirements of key customers.
• Ensure all traceability requirements are fully complied with.
• Embrace zero waste, environmental and sustainability in all areas of working practices.

• City & Guilds 706/1 & 2, NVQ Level 2 or Commis Chef Level 2
• Food Safety Level 3 (or able to achieve on appointment)
• Health & Safety Level 2 qualification
• Basic COSHH

South West Larder offers a generous benefits package which includes:

• Employee Assistance Programme
• 30 days holiday (including bank holidays)
• Christmas Shutdown
• Flexible shift options
• Ongoing Learning, Development & Training
• Access to Occupational Health
• Cycle Scheme
• Pension Scheme (5% matched)
• Free Meal on Shift