Chef Manager

Job Introduction

Sodexo is the 19th largest employer worldwide, operating in 80 countries and employing 427,000 employees worldwide, we are the leader in Quality of Life services. Sodexo is not only a growth company; it is also a people-oriented company that places quality of life of its 100 million consumers at the centre of its mission. Join our teams and experience their passion and the unique Sodexo spirit!

We are pleased to present a fantastic opportunity to motivate and develop the team as Chef Manager.  You will ensure delivery of a high quality service throughout the catering department, ensuring the prompt and efficient preparation and service of all meals to the client's satisfaction.

Role Responsibility

• To organise and cook in the preparation and presentation of all meals and at the required time, being provided to the standard laid down in the Service Level Agreement and to the Client's, Customer's and Sodexo’s satisfaction.
• To ensure that all food is prepared with due care and attention, particularly in regard to customers’ special dietary requirements: for example, nut, dairy or wheat allergies.
• To implement all required risk assessments and due diligence documentation in regard to food hygiene and safe systems of work, as are required in order to pass a Safegard audit.
• To organise any special function as required, some of which may occur outside of normal working hours.
• Strive to add innovation and improvements to the catering services.
• Manage the vending services on site.
• Ensure compliance with company purchasing policy.
• To establish and maintain satisfactory relationships with individuals at all levels within the Company and the Client organisation.
• Manage clients proactively, ensuring their expectations are exceeded, and effectively communicate all client needs and business opportunities within the team.
• Develop and maintain effective communication with customers, demonstrating a high level of customer service with staff and the clients employees.
• To ensure that the Company's accountancy, documentation and administration procedures are carried out to the laid down standard and that the necessary weekly returns are completed accurately and sent to the appointed office on time. This may be electronically, paper-based, or both, as instructed.
• To control and monitor the financial performance of the unit and to maintain costs within pre-budgeted targets.
• To maintain the standards and integrity of the service offer and Service Level Agreement at all times.
• To carry out a daily service audit and perform activities detailed in the service offer manual under Key Performance Indicators to the frequency and level required.
• To implement and maintain the Statutory and Company standards of hygiene, health and safety and take any action as is necessary.
• To take all necessary steps to ensure maximum security of the kitchen, store, office, safe and monies and any other areas under the Sodexo’s control.
• To ensure all new staff are given a thorough induction into their job, the unit and the Company. 
• To monitor the performance of staff, carry out performance reviews and provide training and coaching as necessary, and record on the appropriate documents.
• To recruit, interview, control and discipline staff according to the needs of the unit and within the procedure laid down by the Company. 
• To maintain an accurate, up-to-date personnel record for all staff as laid down in the Human re-sources Manuals and Documents available on Sodexo-net.
• To keep records of any disciplinary issues and keep the line Manager and People Centre informed of these.
• To have special regard to the welfare of the establishment staff and to organise regular and effective staff meetings.
• To ensure the correct compilation of the payroll to the latest regulations. 
• To ensure that all Statutory Regulations and Company Policy concerning the staff are adhered to.
• To have regular contact with the Facilities Manager and to produce any reports as necessary pertaining to current or events.
• Attend to any reasonable requests made by the Facilities Manager, including company meeting & training.

The Ideal Candidate

Essential;

• Good standard of literacy and numeracy.
• Previous catering experience.
• Excellent interpersonal skills and ability to  communicate effectively with customers, clients, and staff at all levels
• Good time management and organisational skills
• Ability to work well under pressure.
• Ability to adapt & influence change.
• Ability to achieve and set standards and operate to performance criteria, with particular regard to hygiene
• Positive approach to learning in role and identifying own training needs as appropriate
• Self-motivated
• Sense of own initiative
• Ability to work effectively as part of a team
• Flexible approach to role (includes spot checking evening service & weekends)
• Food Safety
• IOSHH

Desirable

• Basic Food Hygiene Certificate
• 706/2 or NVQ2 chef qualification, or equivalent
• Previous experience of catering management
• Experience of managing a team in an manufacturing establishment
• Experience of managing budgets
• Experience of delivering training using company guidelines
• Computer literacy
• Good standard of financial acumen
• Ability to develop increasing individual effectiveness through leadership, motivation, communica-tion, coaching and training

About the Company

At Sodexo, we believe that by developing our people we can make a real difference to their individual success and the success of the business, therefore you will work in a collaborative manner with the sales and account management colleagues as well as service operations teams. It will be your responsibility to drive innovation through your team, bring fresh ideas and drive services that improve quality of life for our Clients and Consumers.

If you would like more information to understand what it is like to work for Sodexo and a career in Corporate Services, please follow the link below;

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