KEY DUTIES AND RESPONSIBILITIES INCLUDE:
1. Actively promote a positive and collaborative workplace culture that supports the Charity’s purpose of Making Life Better and i-care values to increase morale, productivity and performance.
2. Manage all aspects of the kitchen brigade including, but not exclusively, recruitment and selection, training, rostering, budgeting, performance management and discipline.
3. Creatively produce menus appropriate and appealing to all clients and markets using flair and practicality in equal measure.
4. Deputise for the Food and Beverage Manager in their absence.
5. Responsible for budgets and take action to increase income and manage costs within the parameters of the organisation.
6. Supplies are correctly ordered, accepted, secured, stored and stock managed to a high standard and as directed by Food & Beverage Manager.
7. Training and all other records are up to date, accurate and adhered to by the whole team.
8. Ensure all activities are carried out safely in accordance with health and safety procedures and processes, both in relation to Highlife Highland and current legislation.
9. Ensure all activities are carried out in accordance with Food Safety Standards, specifically using the CookSafe model.
10. Respond to feedback professionally and positively with a solution focused approach to all members of staff throughout the organisation, including the front of house team.
11. Seek opportunities to add value to our visitor’s experience.
12. Demonstrate the Highlife Highland values in all aspects of the role.
13. Ensure all catering facilities are maintained to a high standard of cleanliness and order.
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