Community Café Chef
Based: Campus on London Rd.
Salary: £25,480pa
Hours: 35 hours per week.
This is an exciting opportunity for you to join the YMCA; a charity at the heart of the community in Derbyshire. We are committed to helping people at times of need, regardless of gender, race, ability or faith. Our values to Protect, Trust, Hope and Persevere underpin all of our services across the county.
In order to change lives, YMCA Derbyshire runs and markets a number of commercial and support services to support a whole range of different people.
We are seeking a dedicated catering professional with a ‘can-do’ attitude and an ability to drive efficiency.
To ensure that the Community Café is a vibrant hub at our Campus site, delivering delicious, nutritious food to all customers whilst maintaining high standards of hygiene and customer service. This role is pivotal to the efficient and effective operation of the Café and our wider hospitality offer.
ROLE RESPONSIBILITIES
1. To prepare high quality meals from fresh for the Community Café
2. To maintain high standards of food hygiene
3. To plan menus in collaboration with Hospitality and Housing colleagues
4. To assist front of house as required
5. To ensure all areas and equipment are cleaned and maintained
6. To maintain a high level of customer service
7. To develop and maintain good working relationships with new customers
8. Carry out tasks in line with HACCP and ensure all paperwork is kept up to date in line with legislation
9. To respect and uphold the aims and values of the YMCA
Essential:
1. Appropriate vocational qualification (minimum Level 3)
2. Food Hygiene qualification (minimum level 2)
3. Have a deep understanding of efficiently running a commercial kitchen or section, including stock rotation and minimising waste
4. Knowledge and understanding of HACCP, Health & Safety and Environmental Health inspections.
5. Minimum of 3-5 years’ experience of working in a commercial kitchen environment, at least 1 year in a supervisory role such as leading a section
6. Proven experience of running a busy commercial kitchen or section, including stock control & budget management
7. Supervision of a diverse team and effective deployment of staff
8. Proven experience of menu planning and efficient use of resources
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