Head Chef

Job Introduction

To plan, organise, co-ordinate, control, motivate and train those people within their immediate subordinate team to achieve the business objectives set for and agreed for the delivery of Catering Services on site.

To interact with the client on a day to day basis and ensure that client requests are dealt with in a timely manner.

To ensure all health and safety is observed on site related policies and procedures are implemented and maintained at all times. 

Role Responsibility

• Ensure that methods of preparation, production and presentation comply with Sodexo’s standards and procedures

• Comply with all relevant sections of the Quality Assurance Audit and to complete routine audits at a frequency as indicated in the “Unit Activity Calendar”.

• Ensure prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI's.

• Uphold the correct procedures in menu planning, ordering and stock control

• To ensure all Allergan folders and HACCP controls are kept up-to-date for site wide Catering services

• Obtain purchases from Sodexo nominated suppliers. Receive and check goods-in against invoice for quantity and quality

• Ensure that all goods are quickly and correctly stored away on rotation system following the rule 'first in, first out' and comply with health and safety regulations

• Prepare and implement with Catering Manager, varied costed menu's to meet the service offer specification and cater for special functions

• Comply with all Company & Client policies, site rules and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and chemical safety. This will include your awareness of any specific hazards in your work place and training of staff.

• Ensure that all equipment used, is in safe working order, checked regularly and serviced.  Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe.

• Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract

• To adhere to all food hygiene, health and safety legislation and company policy

• To take adequate steps to ensure the security of Company and Client property and any monies under your control.

• Initiate a process of continuous improvement by undertaking theme days and, special functions and site

• Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate.

Comply with any reasonable instruction from your line manager within the agreed deadline.

Comply with all Sodexo Company policies/procedures and client site rules and regulations.

• Carry out other reasonable tasks as directed by management.

• Ensure that all written communication represents a professional image to customers, clients and staff

• Maximise profitable sales by the introduction and maintenance of food service brands to the standard required by the Company

• Resolve complaints satisfactorily, referring to your line manager where necessary.

• Ensure that all costs and expenditure are within the budgeted levels agreed between the Client and Sodexo.

• Maintain adequate stock levels for site-wide Catering Services

• Train staff to operate within Company procedures and legislation. Maintain training records for all staff, ensuring that individual needs are recognised and met either through on or off job training.

• Comply with the procedures as laid down within the Unit Personnel Manual or as advised by the Human Resources Manager

• To attend an annual appraisal with your Line Manager and to agree and take ownership of your training and development needs.

• Attend Company Training Courses and District Meetings as requested.

The Ideal Candidate

• Proven experience in managing and leading a catering function

• Industry acumen and knowledge of external catering developments and innovations

• Experience in leading, and managing a team

• Good hospitality management

• Good catering hygiene standards

• Budget management

• Strong communication, and negotiation skills

• Experience working in a standards / compliance environment

• Relevant qualification and training and IT literate

Package Description

Head Chef

Monday to Friday

39 hours per week

Training will be given

Applications to:  margaret.mcginn@sodexo.com

About the Company

Sodexo UK & Ireland employs around 43,000 people and delivers On-Site Service Solutions to clients at over 2,300 locations including offices, hospitals, schools, defence sites, prisons, sporting events and visitor attractions.

At Sodexo we are committed to a leading role in promoting equality opportunities and valuing diversity and inclusion. We seek to create a work environment based on mutual respect for all individuals, building a culture that appreciates and values the experiences and skills brought by each person to benefit our organisation and work hard to ensure that all people, whatever their age, disability, gender, transgender, marital or family status, race or ethnicity, religious belief of sexual orientation are welcome to and included within our business.