Please note that this job is open only to current members of staff of Cardiff University who are eligible for redeployment. Kitchen Manager (University Sector) IT IS OF THE UTMOST IMPORTANCE THAT YOU READ THE TEXT RELATING TO THE COMPLETION OF A SUPPORTING STATEMENT DETAILED WITHIN THE PERSON SPECIFICATION The University’s Catering, Conferencing and Events team provides a diverse range of services to customers, including hospitality catering, vending, cafés, restaurants, meeting rooms and banqueting which are located throughout the University. This post is primarily concerned with organising and managing the day-to-day operation, cooking and delivery of meals across Hospitality and Retail; students, staff, conference delegates and guests across the University, as articulated by the Executive Head Chef. To be responsible for compliance with Food Safety and Allergen legislation. To actively participate and be responsible for stock and financial control. To lead, supervise, motivate and develop the kitchen team. It is expected that the role holder will take leadership of food service in providing high standard of product information, customer experience and ensuring kitchen team are following agreed standard operating procedures. They will support the Executive Head Chef in achieving cost effective deployment of physical and human resources across events. This role holder is part of the Catering Conferencing and Events management team and expected to generally assist in the smooth running of the service. One full time, open-ended post available 35 hours per week. Starting Salary: £27,344 per annum, with annual increment points up £30,505 per annum (Grade 4). Package includes 32 days holiday per year plus 8 bank holidays, as well as access to a range of staff discounts and opportunities for development with access to accredited training. Please note this role requires you to be based on campus. The post will involve regular attendance outside normal working hours (evenings, weekends). Benefits We offer a leading and rewarding staff benefits package: Real Living Wage salaries 32 days holiday per year plus 8 bank holidays, including Christmas and New Year Off Uniform and Training We offer two contributory pension schemes, and you will be automatically opted into the relevant scheme for your job type Our Cycle 2 Work scheme enables employees to lease bicycles and associated safety equipment up to a value of £3,000 through a Salary Sacrifice scheme The Annual Season Ticket Travel Loans scheme allows you to apply for an interest free loan from the university, who will then purchase a yearly travel ticket on your behalf. This amount will be repayable over 10 months Reduced rates on sports memberships Access to 90 plus staff discounts and deals Discounted childcare For more information go to: What we can offer - Jobs - Cardiff University Closing date: Friday, 29 November 2024 Please be aware that Cardiff University reserves the right to close this vacancy early should sufficient applications be received. Cardiff University is committed to supporting and promoting equality and diversity and to creating an inclusive working environment. We believe this can be achieved through attracting, developing, and retaining a diverse range of staff from many different backgrounds. We therefore welcome applicants from all sections of the community regardless of sex, ethnicity, disability, sexual orientation, trans identity, relationship status, religion or belief, caring responsibilities, or age. In supporting our employees to achieve a balance between their work and their personal lives, we will also consider proposals for flexible working or job share arrangements. Applications may be submitted in Welsh, and an application submitted in Welsh will not be treated less favourably than an application submitted in English. Main Duties Overall responsibility for the day-to-day management of the Unit, cooking in the kitchen and participating in the catering operation as a whole and as part of the catering management team. To work closely with Shift Leader Retail and ensure a cohesive approach to the delivery of catering across the University. Assist and cover logistics of bookings at peak times or during periods of absence. Working jointly with the Executive Head Chef and Head of Catering, Conferencing and Events local standards of work, including work practices, menu style and content, food service presentation, portion control and ensuring these standards are met. Planning menus with the Executive Head Chef and managing the production and service to the highest possible standard within a given budget. In conjunction with Executive Head Chef compiling recipes, order sheet, method statement and costings for all menus, including all allergen information for customer information. Organising and supervising the kitchen staff and ensuring that the required standards of food, cleanliness, hygiene, safety and maintenance are met and maintained, including the use of cleaning chemicals. Preparing staff rotas in conjunction with the Executive Head Chef and in line with salary budget. To provide timely and accurate information in order to facilitate the processing of invoices, receipts, and purchase orders as required by the University. To place orders, oversee/receive deliveries, ensure shortages are followed up with suppliers and credit notes obtained. Contributing to the profitability of Catering Services, Retail and Hospitality, by working within agreed budget targets, through effective menu planning, stock control, stock takes, cost control, staff costs. To work with the Executive Head Chef to analyse monthly budgets, forecasting and inform information required for investment and annual budget planning. Responsible for security of stock and equipment, reporting any issues in a timely fashion to Executive Head Chef and Head of Catering and Foodservice. To ensure any faults or damage to equipment or fabric of unit are reported immediately and followed up until safe/satisfactory resolution of fault. Referring to Executive Head Chef in fault not rectified despite reporting and following up. Ensuring sound working practices for food safety, allergen, COSHH and health and safety. Ensuring compliance with Cardiff University Food Safety Policy, allergen legislation, and all risk assessments are instructed and revised. To liaise with line manager in order to manage sickness and absence, overtime, performance, recruitment, induction and development needs for all staff within operational unit. To hold regular meetings with staff under direct responsibility, creating effective and efficient communication across the team. To assist in creating and maintaining a positive and productive working environment in line with Cardiff University dignity policy. CONTINUED IN ADDITIONAL INFORMATION CONTINUED FROM ADDITIONAL INFORMATION To manage staff performance and capability. Undertaking personal development review meetings with direct reports. Being proactive with regards to supporting and recommending their personal development and identifying training/skills gaps. Covering other general duties within the scope of the grade, such as undertaking logistically planning for Events, duty management, covering absence or during periods of variation in workload both within the usual place of work or elsewhere within the Catering outlets. To ensure compliance with legal and regulatory requirements in respect of equality and diversity, data protection, copyright and licensing, security, financial and other University policies, procedures and codes as appropriate. To take reasonable care for the health and safety of yourself and of other persons who may be affected by your acts or omissions at work in accordance with the Health and Safety at Work Act 1974, EC directives and the University’s Safety, Health and Environment Policies and procedures and to cooperate with the University on any legal duties placed on it as the employer. As a member of staff with managerial / supervisory responsibilities you will also be responsible for ensuring that University policy and procedures and legal duties are applied within your areas and that appropriate risk assessments are undertaken, necessary actions are implemented and staff within your area are fully conversant and trained in respect of their Health and Safety obligations. To assist in the investigation and preparation of reports / documents on individual projects as requested. You may be asked to perform other duties occasionally which are not included above, but which will be consistent with the role. The role will require a flexible approach to working hours and is 5 days out of 7 (pro rata for part time staff), that may include early mornings, evenings, and weekends. CAMPUS SERVICES INFORMATION Campus Services provides a range of professional support services to students, staff and visitors at Cardiff University. Residences manages accommodation places for approximately 5,500 students, both catered and self-catered. In terms of catering, there are cafés and restaurants conveniently located across university campuses, in addition to a delivered hospitality service. Cardiff University Sport exists to provide students and staff with a balanced, high quality and integrated sport service which meets the needs of a broad range of users. The Nursery offers facilities for children aged between 10 weeks and 5 years and is divided into sections appropriate to the ages and development of the children. Both residential and catering facilities are utilised for conferences and functions during the University’s vacation periods. A purpose built and designed conference centre and conference facility is also available throughout the year. The Campus Services operation is supported by its own central administration functions covering the allocation of residences, human resource and quality, purchasing, facilities, finance, and general administration. Person Specification The Person Specification is split into 2 sections: essential and desirable. Please demonstrate clearly how you meet all of the essential criteria. Where possible you should give examples of how, when and where you have used your experience, knowledge, specific skills and abilities to match those required for this particular job role. Please ensure that you communicate this fully by creating a new document containing your supporting statement, refer to sample layout below, listing ALL OF THE CRITERIA and commenting against each one as to how you meet them. This will need to be completed before you begin making your application on line as you will be required to upload it. When uploading the supporting statement, the document title needs to read “supporting statement and should also detail the post reference number ending in BR” (relevant to the job you are applying for). ESSENTIAL CRITERIA Proven track record of food preparation and presentation and kitchen management gained in a busy kitchen / restaurant environment to an excellent standard and methodology, with an understanding/experience of special diets and nutrition. Knowledge of current issues, modern trends, nutrition, allergens. Proven work experience in menu planning, resource planning, awareness of and implementation of seasonal factors on menus and experience of local sourcing, financial management, budgeting, menu costing and stock control as well as managing and developing a kitchen brigade. Proven experience of good timekeeping. City & Guilds 706 1/ 2 or NVQ or equivalent professional experience. Level 3 Food Safety and Level 2 Health and Safety. Excellent organisational skills; ability to work in a busy and demanding environment, under pressure at times. Accurately and effectively processing large amounts of customer requests/ operational activities whilst working to tight deadlines. Working unsupervised, planning and setting priorities for own work and that of others whilst monitoring progress. Proven ability to communicate effectively both orally and in writing. Experience of working within a team and ability to communicate and follow instruction and procedures. Delegate work to junior colleagues, supervising them so as to ensure they understand the job, fostering a positive team environment for them, challenging so that they develop professionally and contribute to the enhancement of the work of the team. Proven ability to motivate and lead a team, working well as an effective team member, providing advice, guidance, training and feedback to other team members where necessary. Numeracy and literacy skills. Evidence of computer and IT skills, Kinetics, Oracle, Microsoft word, excel, emails and online calendar. Ability to work without direct supervision and to use initiative. Evidence previous experience in a reasonably wide variety of catering establishments, so as to understand the requirements of the diverse customer requirements and experiences of the University. Demonstrating a good understanding of café, restaurant and event products; must include understanding of trends and how they can be adapted to work in this environment. DESIRABLE CRITERIA Experience of working within a similar University environment. Experience of compiling recipes and method sheets. Knowledge of environmental and sustainability matters pertaining to food procurement and production. Proven ability to speak/write Welsh or willingness to learn. The desirable section contains a list of skills, qualifications and experience that it would be beneficial for the jobholder to have. All shortlisting decisions will be based initially on essential criteria, with desirable being used to further select or deselect candidates as appropriate. We interview those candidates who are the closest match to the identified criteria.