Overall Purpose of the Job

The successful candidate will be responsible for co-ordinating the day to day operation on the ground, co-ordinating the maintenance, caretaking, cleaning and catering departments

Main Duties and Responsibilities

• To manage the supervision and control of all food and beverage from the Kitchen, overall responsibility to provide high quality food in all areas whilst taking control of GP% and Costings.
• To ensure that the service of all meals is to the standard laid down by the Company and meets the Client’s specification
• To obtain supplies and purchases from Company appointed suppliers or site specific
• To ensure that the control of raw materials and portions are to the Company’s standards as applicable
• To ensure all food is prepared using fresh and local produce whilst maintaining a high standard of quality and presentation
• To ensure that methods of food preparation, production and presentation comply with standards and Client specification
• To complete and maintain all legislative paper work as required by law including the Apleona Kitchen Diary
• To maintain the Company standard of hygiene and safety and take any action as is necessary
• To develop and update cleaning schedules as and when necessary
• To take all necessary steps to ensure the security of the kitchen, stores, and monies and any other area
• To ensure that all areas under the Chef’s control are left clean and tidy at all times and that all equipment is switched off at the end of each shift
• To maintain satisfactory relationships at all appropriate levels of the Client organisation
• To attend to all customer complaints and compliments within the guidelines and timeframes as laid down by the contract and Account Director
• To ensure admin procedures are handled in conjunction with Line Manager
• To conduct regular security checks
• To ensure that all deliveries are received and recorded as per company requirements
• To ensure all new staff are inducted into the Canteen and kitchen procedures
• To maintain tight stock control on all produce through bookwork, wastage, weekly stock takes to deliver a comprehensive business model
• Design and roll out a recipe data base for your core items and menus
• Review and update the current hospitality menus and offer
• Deliver weekly menu planning and engineering ensuring that they are set in a monthly cycle
• To attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
• To attend meetings, conferences and training courses as requested
• To attend to any other reasonable request made by management

Competencies

• Ability to understand and practice Health and Safety in the Kitchen
• Ability to produce and execute healthy, balanced meals using local produce
• Have the ability to Multi-task, in a high energy production kitchen
• To ensure that all COSHH policies and procedures are fully understood and followed at all times.
• Communicate details of any accidents to the manager so that the correct action may be taken
• Excellent organisational skills with the ability to balance competing priorities and workloads
• Relationship management skills that enable you to work with people at all levels and across diverse nationalities
• Effective relationship developer, who can contribute to a team based culture
• Ability to champion, support and deliver business initiatives
• Ability to act decisively
• Ability to work unsupervised and take responsibility
• Ability to remain calm under pressure
• Ability to demonstrate initiative and offer new ideas
• Adaptable and flexible in approach to work required
• Willingness and ability to work as a member of a team
• Application to detail and presentation
• Commercially and financially astute
• Ability to drive operational excellence across a multi-client portfolio
• Highly developed influencing and relationship management skills
• Ability to work strategically and delegate operational activity
• Effective net-worker and relationship developer, who can contribute to a team based culture
• Ability to champion, support and deliver business initiatives
• True leadership skills necessary to achieve ambitious targets
• And remain calm under pressure

Qualifications and Experience

• Previous experience within a working kitchen
• knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
• Costing and Menu Planning
• Stock Control
• High Quality Food Production
• Recognised Professional Culinary Qualification
• Excellent communication skills
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Excellent customer service skills
• Must possess organisational skills
• Excellent people management and communication skills
• Must be self-motivated and able to motivate others

About Foodspace:

FoodSpace is an award-winning sustainable on-site catering & hospitality company operating throughout Ireland and the UK. It is a division of Apleona Ireland.

FoodSpace was born out of the frustration of how some contract catering operates in the food industry. In the process of doing what we love, we hope we can improve our footprint on the world – one meal at a time. Sustainability is fundamentally important to our company and as a team, we take a lot of pride in all of the little things that we do together to help us to be kinder to our environment. We are a passionate, dynamic team of foodies that live for food and all that it stands for. Our menus reflect the availability of natural, seasonal produce. Our culture is built around our people and the personalities of our foodie leaders. Having a more diverse element within workforce has proven to produce a more effective and resilient dynamic. We create an environment where everyone can truly flourish! Together, we have assembled a team of like-minded people, who enjoy what they do every day! We are currently recruiting for a Chef, in Cootehill, Cavan.