Assistant Chef Manager

Location: Northiam

Great Dixter Charitable Trust

Job Description:

Assistant Chef Manager

Reports to:

Catering Manager

Position:
One year fixed term contract 40 hours per week - 8am- 5pm Monday - Sunday

Key relationships:
Catering Manager, Head Gardener, Senior Management Team and all staff and visitors

Location:

Great Dixter House & Gardens, Northiam, TN31 6PH

Start date:

as soon as possible

_The Great Dixter Charitable Trust is a historic house and internationally famous garden which welcomes approximately 50,000 visitors a year and brings in an income of over £2,220,000. It is fortunate to be in a financially secure position. During the open season it employs between 70 and 80 staff and has approximately 50 volunteers supporting its work. Great Dixter provides free horticultural training for the head gardeners of the future, is passionate about experimental and creative horticulture and has led the way in gardening for biodiversity.

The charitable work is supported by fundraising and income from admissions, a wide variety of educational courses, a Nursery, Shop and Café. _

About the role

The Assistant Chef Manager will assist the Catering Manager in managing the daily operations of the Loggia Café, including scheduling staff, training employees, ordering supplies, monitoring finances, preparing food, contributing to the development of seasonal and daily specials and maintaining a clean and inviting environment. Also, to assist with other Great Dixter catering events as necessary, e.g. symposia. The Assistant Chef Manager will also nurture customer relationships, resolve issues, and strive to create a popular and reputable café.

Duties and Responsibilities

1. Managing the day-to-day operation of the café.

2. Onboarding new staff and baristas.

3. Training employees on food preparation and dishes with portion control. This includes creating menu ideas and specials.

4. Training and applying excellent and positive logistical procedures to all that is done.

5. Ensure all kitchen equipment is properly and regularly maintained.

6. Receiving and checking deliveries.

7. Ensure all areas are kept clean and tidy throughout the day. This includes the Kitchen and all customer areas.

8. In conjunction with the Catering Manager, the Assistant Chef Manager will train all staff at the start of the season. Thereafter, it will be the responsibility of the Assistant Chef Manager to ensure that high standards are maintained by all staff throughout the season. The Assistant Chef Manager will lead by example and deliver further training to staff if required.

9. To be fair and professional in all interactions with staff.

10. To ensure all health and safety records are kept up to date and checked at the beginning and end of each shift by management and/or supervisors. This includes cleaning rotas/food temperatures and fridge temperatures. This applies not just to when the café is open, but also when food is being prepared and/or stored out of hours.

11. To undergo First Aid training, and to ensure that one qualified First Aider is on site at the café during each shift.

12. To be responsible for compiling the staff rotas in the absence of the Catering Manager, ensuring that staffing levels are adequate for the time of the season and taking into account coach bookings. Also, to ensure time sheets are accurately completed, checked and submitted weekly to the Catering Manager.

13. Ensure food stock is rotated and checked for levels in accordance with menu requirements. To check food spoilage daily to ensure compliance with HACCP.

14. Administrative duties including answering and resolving customer complaints and concerns in person, by phone and by email in a professional manner.

15. Completing tasks as assigned including but not limited to new product research /product development and cost comparisons.

16. To stand in for colleagues and undertake any other reasonable duties as requested.

17. Assist with general catering events, symposia, and non-seasonal hospitality at Great Dixter.

18. To carry out additional training as required e.g. COSSH and HACCP

19. To act in accordance with the Organisation's health and safety procedures.

20. To represent the Organisation in…