To make recommendations for period style equipment, crockery and utensils across the museum To liaise with regional food and beverage suppliers ensuring the highest standards of quality while retaining excellent value Assist the Head of Food to develop the Museums Food offers with an absolute focus on the Visitor and a commitment to deliver a world class experience in a living, working Open Air Museum Encourage collaboration and excellent team work across the Engagement Teams To assist the Head of Food with the recruitment, training and development of Staff, Volunteers, Placements and Apprentices across the Food Teams To assist the Head of Food with the analysis, forecast and monitoring of and staff hours, food costs, wastage and GP across the Team. To make recommendations for staffing, planning and training across new development areas Ensure that the correct ordering of stock takes place and that measures are in place to record stock levels and wastage To assist the Head of Food with the delivery of event and functions catering To assist with the development of the food offers for functions and events at the Museum and in relation to Venue Sales Use historic knowledge, skill and expertise to develop menus and food offers across the 1950s and 1820s areas and the wider museum To assist the Head of Food in the development of menus and food offers, both historically, regionally and seasonally inspired in the Team Rooms and across the food outlets around the museum Assist the Head of Food with relationships with suppliers ensuring excellent value for money and superior quality of food and ingredients Source and recommend regional suppliers and produce and make cost effective recommendations Actively promote excellent food and drink at the Museum, ensuring excellence in production, service, food advocacy and visitor engagement Ensure that all food outlets adhere to Health and Hygiene standards and legislation and ensure relevant training and briefings are carried out regularly with Staff and Volunteers Team duties
To make recommendations for period style equipment, crockery and utensils across the museum To liaise with regional food and beverage suppliers ensuring the highest standards of quality while retaining excellent value Assist the Head of Food to develop the Museums Food offers with an absolute focus on the Visitor and a commitment to deliver a world class experience in a living, working Open Air Museum Encourage collaboration and excellent team work across the Engagement Teams To assist the Head of Food with the recruitment, training and development of Staff, Volunteers, Placements and Apprentices across the Food Teams To assist the Head of Food with the analysis, forecast and monitoring of and staff hours, food costs, wastage and GP across the Team. To make recommendations for staffing, planning and training across new development areas Ensure that the correct ordering of stock takes place and that measures are in place to record stock levels and wastage To assist the Head of Food with the delivery of event and functions catering To assist with the development of the food offers for functions and events at the Museum and in relation to Venue Sales Use historic knowledge, skill and expertise to develop menus and food offers across the 1950s and 1820s areas and the wider museum To assist the Head of Food in the development of menus and food offers, both historically, regionally and seasonally inspired in the Team Rooms and across the food outlets around the museum Assist the Head of Food with relationships with suppliers ensuring excellent value for money and superior quality of food and ingredients Source and recommend regional suppliers and produce and make cost effective recommendations Actively promote excellent food and drink at the Museum, ensuring excellence in production, service, food advocacy and visitor engagement Ensure that all food outlets adhere to Health and Hygiene standards and legislation and ensure relevant training and briefings are carried out regularly with Staff and Volunteers Team duties