The Catering Manager will be responsible for the day-to-day running of the kitchen including the planning and preparation of meals for up to 30 people, managing and ordering supplies, and for the management of employees undertaking kitchen duties.
S/he must have an up-to-date Level 2 Food Safety and Hygiene Certificate and Allergy Awareness training, along with a good knowledge and understanding of current legislation relating to food provision, safety, and special dietary requirements. The Catering Manager should have experience of managing both people and budgets. The Level 3 Food Hygiene Course for Supervisors will be a requirement in post.
The Catering Manager will have Duty Manager responsibilities which include securing the Hall at night on a rota basis. Duties will be spread over five days in each seven day period, including regular evening and weekend work.
The Catering Manager post is residential and a cottage is provided in the grounds. Consideration will be given to someone wishing to live off-site.
- Full responsibility for the day-to-day running of the kitchen, for the planning, preparation and presentation of all meals and baking requirements for residents and day guests at the Hall, including catering for any dietary requirements.
- Planning of menus and ordering all supplies required ensuring that a high standard of meals provided is maintained within budget.
- Maintaining good working relationships with suppliers and, where necessary, review and appoint new suppliers to ensure the quality of ingredients is maintained at the best price achievable.
- Responsibility for, and supervision of, employees undertaking kitchen duties.
- Allocation of work to be done by employees undertaking kitchen duties to ensure that meals for guests and staff are ready on time and to the required standard.
- Ensuring that all kitchen areas are cleaned to meet health and safety requirements, following a cleaning rota where applicable. This includes cleaning down at the end of the day and disposal of all rubbish.
- Kitchen administration including maintaining records of temperature control, allergen content, food hygiene checks and cleaning.
- Responsibility for, and recording of, stock rotation.
- Carrying out regular stock takes including estimated values of stock.
- Co-ordinating the maintenance and servicing of kitchen equipment and the purchase of non-food supplies.
- Working as part of a small management team to provide and manage a friendly, hospitable and efficiently-run environment for all visitors to the Hall. This will include, on a rota basis having sole charge of the Hall and the securing of the Hall at night.
- The Catering Manager will work alongside other members of the Management Team to ensure the smooth running of the Hall at all times.
The Ideal Candidate
The Catering Manager should be able to provide evidence of the following:
- a good, wide range of cooking and baking skills
- the ability to combine and present food in an appetising and appealing way
- the ability to plan a variety of menus, including for those with special dietary requirements
- knowledge of common food allergens as food groups and as ingredients
- attention to detail and accuracy in maintaining written records
- the ability to communicate effectively and sensitively
- the ability to establish and maintain good working relationships with colleagues and suppliers
- the ability to keep abreast of relevant legislation relating to food provision
- the ability to plan ahead and think creatively
The Catering Manager should:
- have experience of catering for groups of up to 40 people for breakfast, lunch and dinner
- hold an up-to-date Level 3 Food Safety and Hygiene for Supervisors certificate
- have knowledge and understanding of current legislation relating to food provision
- have experience of managing/supervising employees
- have experience of producing menus within a set budget
- be able to allocate kitchen jobs and tasks as appropriate
- be able to extract and utilise information from internal paperwork
- be able to organise their own time and environment
- be able to work well on their own and as a member of a team
- be sensitive to the needs of others
- be confident in assuming responsibility for both the kitchen, and where appropriate, the operation of the Hall
- have an openness to learning and change
- have good interpersonal skills
The Catering Manager should have:
- be flexible and willing to juggle a range of different tasks
- be committed to providing excellent customer service both to employees and guests
- have an inclusive approach to teamwork
- have empathy with the faith and mission of the Church of England
- The ability to work unsociable hours, including evening and weekend work, and undertake occasional split shifts
- If non-residential, the willingness to stay on site overnight when required, and to secure and have sole charge of the Hall on a rota basis as and when required.
- If non-residential, their own private transport to travel to and from the Hall
Parcevall Hall is the retreat house and conference centre of the Church of England Diocese of Leeds.
With excellent facilities for conferences, retreats and holidays, it offers the comfort and character of an old house, the peace of a rural setting and the scenic beauty of the Yorkshire Dales National Park.
Available to private individuals as well as to religious and secular groups alike, the Hall can be booked for residential conferences and holidays or for day groups and evening functions.