Cook - Whalley Abbey

Posted 13 days agoExpires in 5 days
Whalley
Employee
£12.68 per hour

Are you an experienced and passionate Chef/Cook? Are you driven to provide outstanding food, sustainably sourced that champions local produce? Have you a track record of devising and delivering a menu to a margin? Are you looking to use those skills in a different working environment that provides a better work life balance? Whalley Abbey is an oasis; a still point in the turning world.

Whalley Abbey is the Diocese of Blackburn’s Retreat House with 17 bedrooms, a one bedroom cottage and excellent meeting/conferencing facilities. There is a residential praying/new monastic community that you will be working with. Our clientele range from parishes, church teams and bishops, to business conferences and meetings, to those in need of respite. We use our income to support those who need support.

The successful candidates will be willing to undertake all kitchen and dining room duties. Will devise a monthly, two week rolling menu that is inspired by seasonal produce and sustainable producers. The food is so good it calls people back to Whalley Abbey. You will be as comfortable serving the food as preparing it. You will be willing to work with volunteers and train others. You will have all the necessary qualifications and training, but mostly you will love to see people enjoying the food that you prepare.

The Diocese offers an excellent remuneration package which includes a pension scheme and generous holiday entitlement. There will be weekend working and evening working. There are 42 hours available across 7 days, largely to be worked between 10:30 to 20:30, so would suit more than one candidate, hours to be agreed.

We would be pleased to welcome you to our open days for the recruitment of this role and the additional role of guest services and events staff (separately advertised)

OPEN DAYS

1ST MAY 10am-2pm, 5TH MAY 4-7pm

  1. Establish, communicate and manage standards across the Kitchen and Dining Room operation to ensure a positive customer experience is achieved on a daily basis. Where standards fall short take corrective action, as required.
  2. Work with the Director, other internal stakeholders and relevant third parties to plan the catering requirements for events and to meet room occupancy levels.
  3. Achieve high standards through establishing clear expectations of performance and take action to bring performance back in line where it is required.
  4. Plan and roster resources effectively to meet the needs of the operation and to maintain its standards.
  5. Produce menus, recipe and dish costings as required and work with clients on production of menus for periodic events in conjunction with the Director. Ensure that they are produced in line with budgets and any margin requirements.
  6. Plan for and order food, beverage and other consumables on a timely basis ensuring effective cost management and stock control is achieved.
  7. Manage all the administration relating to the ordering and control of product and consumables. Ensure that any delivery discrepancies are reported to the supplier and recorded with the necessary follow up action being taken. Ensure that all relevant paperwork relating to product and consumable ordering is processed in accordance with the Abbey’s procedures and/ or filed as required.
  8. Ensure that absence is managed effectively whether it be planned or unplanned in order to minimise its impact on operational performance. Monitor adherence to signing in and signing out protocols and manage any non-compliance issues effectively.
  9. Ensure that Food Hygiene, Risk Assessment, Health and Safety and Food Allergen standards are complied with, necessary processes implemented, and appropriate records kept of any risks and issues identified. Work with the Director and others to mitigate any risks and issues in a timely manner and record what action is taken, as required.
  10. Ensure the statutory training and the professional accreditations for the Kitchen and Dining Room teams, including volunteers, are current and up to date.
  11. Act as the customer contact point for all issues raised by customers where their service expectations within the Kitchen and Dining Room operation were not been met. Resolve these in line with Abbey policy and escalate those you cannot to the Director.
  12. Carry out post event evaluations with relevant internal stakeholders to review performance. Identify and make improvements. Engage with relevant clients to elicit their feedback with the view to improving the Abbey’s customer experience in future.
  13. Review the performance of the Kitchen and Dining Room operations, recommend improvements to the Director and implement those that have been costed (where applicable) and agreed.
  14. Ensure that your understanding of the Abbey’s security, fire and emergency procedures is up to date and complete.
  15. Attend and represent the Abbey at events including professional, corporate, charity, community and team social events as necessary in support of the Abbey’s ethos and values.

For full job description and person specification see attached documents

For further information about Blackburn Diocese click here

For further information or an informal chat regarding the role please contact the Director for Whalley Abbey Revd Adam Thomas at adam.thomas@whalleyabbey.org

Interview date: 28th May 1-5pm