Please note: candidate must currently reside in the UK and be able to work in the UK without sponsorship. What You’ll Do: To assist and deputise for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget. Food Preparation In conjunction with the Head Chef to ensure the timely production & service of all food elements to the clients requirements - creating memorable food experiences for clients and delegates Assist the Head Chef with the planning and costing of all menus as required - taking accountability for your own section & collaborating with all areas of the kitchen to ensure menu cohesion. To bring innovative ideas into the kitchen to keep the food offering in the venue on-trend, ahead of our competitors and seasonal. To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef / Property Leaders Management of Staff Assist the head chef in effectively managing all members of the back of house culinary team on a day to day basis, implementing training and development programmes as well as on the job coaching. Offer assistance to the front of house management team in the coaching of the front of house culinary team in all aspects of food safety / delivery In the head chefs absence attend the operational planning meetings and engage in the weekly team meetings to discuss past and future week and any operational and staffing issues In the head chefs absence manage any performance management issues with the team and after consultation with the general manager take appropriate action In the head chefs absence prepare the weekly staff rota & fill out timesheets To ensure high standards of appearance are maintained within the catering department Operational and Customer Service Assist where applicable in the ordering of any food, beverages & consumables needed to ensure the smooth running of the day to day running of the culinary department In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content and explanation, ensuring that a service briefing takes place before each daily service and portion control is monitored To ensure any client requests and comments are responded to promptly, keeping the head chef informed as things arise To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded To conduct in the head chef absence quality and standards checks each morning around the catering area To have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded - engaging with clients to obtain feedback on how the food is being received To lead from in the front in delivering a high level of service from the food service team at all times Financial To become familiar with the venue budget, forecast and business plans, providing input in relation to the catering departmentWork with the head chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast, whilst maintaining a consistently high quality product and standardsIn the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet and acknowledging invoices for payment To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a monthly basis To ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department In the head chefs absence control the staff budget for temporary staff within the back of house food services team and ensure all payroll expenses are preauthorised by the General / Venue Manager Health & Safety To ensure all etc.venues and statutory regulations pertaining to health, safety and fire are adhered to at all times To ensure a high standard of personal cleanliness and hygiene to comply with etc.venues and statutory regulations To wear the correct standard of dress or uniform at all times To ensure that the kitchen and catering areas are well maintained and that all food hygiene and health and safety requirements are adhered to in these areas with paperwork completed within the required time frames as set out in the company Food Safety Policy To ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors. To ensure that all regulations appertaining COSSH and HACCP are adhered to at all times by all the F & B team Other responsibilities To carry out any reasonable management requests including duty management shifts To build good working relationship with all other areas of the venue team To support the venue team including assisting with client events that may fall outside of normal working hours and weekends Attend any company events as requested by the senior management team Attend any training courses as requested What We Look For: Competencies People management Food and Beverage Management Customer service Hygiene and cleanliness System Knowledge and Budgetary control Building management and legislation Who We Are: etc.venues is an established leader in urban day conferencing with venues across the United Kingdom in London, Manchester, and Birmingham, and in the United States in New York City. The company was recently acquired by Convene, a premium hospitality company that designs and operates meeting, event, flexible office, and membership spaces, growing its global network to 39 locations across nine cities and creating the largest single provider of dedicated premium meeting and event venues in the U.S. and UK. Founded in 2009 with the goal of bringing hospitality and lifestyle into traditional commercial real estate assets, Convene partners with the industry’s top landlords to deliver increased value to their assets and premium experiences to their tenants. The company counts Ares and RXR Realty among its investors, and has been named one of America’s 100 Most Promising Companies by Forbes and a Best Workplace by Inc. magazine, Fortune magazine, and Built In. Learn more at https://convene.com/ We’re Here For You: You'll Receive: Internal and external training & development 25 days annual leave plus bank holidays, and company sick pay Subsidised fitness membership Interest-free loan for rail season tickets & further education Subsidised bicycle purchase through Cycle to Work scheme Employee wellbeing support and personal advice programme Subsidised eye care etc.venues Family lunch - fresh, healthy 'brain food' during your daily one-hour break Convene is committed to building an inclusive and diverse workforce. We are an Equal Opportunity Employer and welcome people from all backgrounds, experiences, abilities and perspectives.