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Plan, organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is delivered and maintained in line with contractual requirements
Delivering first class training to staff to enhance culinary skills and food quality
Plan and deliver outstanding hospitality events
Driving sales through centrally driven menu planning, promotions and preferred suppliers
Responsible for all aspects of food safety, HSE and COSHH
To implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets
Work periodically with the wider culinary team to enhance skills and support central culinary initiatives and projects
Support the daily operational needs of the business
Executive Chef
Business Director and Operations Teams
Regional Culinary Team
Ingredient and Recipe Manager
Onsite teams
Chartwells Marketing Team
Chartwells Nutrition Team
Clients and School SLT’s
Ability to get the best out of our people through team leadership and coaching
Proven culinary background in a similar foodservice function
Excellent verbal and written communication skills
Excellent presentation skills to large and small groups
Ability to analyse and evaluate information
Demonstrates Compass values and recognition principles
Experience of using process and planning to deliver consistent results
Ability to quickly gain credibility with key stakeholder groups
Obsessive about great service with client and customer focus
Experience working in a culinary/catering role in an education environment
Passion for great food and excellent service delivery
Experience in training culinary skills
Financially astute with ability to understand and deliver food costings and margin management initiatives
Ability to work on own initiative but within a framework
Working knowledge of Microsoft applications including Word, Excel and PowerPoint
