Chef Manager

WSH Group•Temple, NH

12d•£37,000 - £39,000•Onsite

About The Position

An innovative Chef Manager is required to run this boutique contract at one of our Peterborough locations! Great opportunity to create wonderful dishes within a excellent kitchen environment. Working with two team members. Monday to Friday working hours!! Are you a culinary connoisseur / gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth. As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves. If you are an inspirational and enthusiastic Chef Manager keen to make a name for yourself within the food service industry, we would love to hear from you!

Requirements

Proven experience as a Chef Manager
Ideally a recent background with the corporate contract catering sector
Excellent creative culinary skills
Leadership and team management abilities
Excellent communication and interpersonal relations skills
Proficiency in food cost management
Knowledge of food safety and health and safety regulations
Ability to adapt and work in a fast-paced environment
Works according to the BaxterStorey core values

Responsibilities

Create and plan menus in accordance with the style and customer preferences of the location.
Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control.
Recruit, train, and supervise all colleagues, including chefs, cooks and front of house.
Provide continual guidance, coaching, and performance feedback to kitchen team.
Monitor and manage stock levels, sensible approach to ordering supplies.
Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success.
Support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture.
Develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence.
Stay updated on culinary trends and incorporate new ideas into menus.
Maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements.