Chef Manager

- Menu Planning and Execution – 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 - Employee Management – recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team. - Inventory and Cost Control – monitor and manage stock levels, sensible approach to ordering supplies - Customer Relations - 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 - Health and Safety Compliance – 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 - Budget and Financial Management – develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence - Menu Development and Innovation – stay updated on culinary trends and incorporate new ideas into menus - Compliance and Documentation - maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements - Proven experience as a Chef Manager - Understanding of the 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