team to improve the standard offered and skill set of staff on bands 1 to 4 and provide expertise and guidance to achieve the business objectives of the department JOB DESCRIPTION The job duties and responsibilities listed below are intended to describe the general nature of the role. The duties and responsibilities and the balance between the elements in the role may change or vary over time depending on the specific needs at a specific point in time or due to changing needs in the department. Candidates should note that there may not be an immediate requirement to carry out all the activities listed below. Overall Purpose of the Role The role holder Will lead and monitor the work if the team or teams who perform at level 2, 3 and 4 Will plan and prioritise the work of the team ensuring the effective use of resources and agreed objectives Will have a practical working knowledge of the system/process/operating environment gained through formal instruction or experience Will use initiative within the boundaries of the role in line with University policies and procedures Will use discretion to deal with non routine queries but more complex situations will be referred to senior colleagues Support and encourage team members to implement effective changes to support the production of new menus Main work activities Communication Assist in the planning and support of all campus catering with the implementation and design of menus Assist the Executive Chef with the compiling of menus to be used in brochures for internal hospitality (Jubilee Restaurant, Myton dining room, student halls of residence) and external events (weddings, charity events, corporate, conferences) Provide advice of a specialist nature to chefs and kitchen personnel on bands 1 to 4 Attend meetings to report on relevant information regarding specific projects involved in, for example food for life Teamwork Deputise for the Executive Chef to provide cover for rostered days off and annual leave Delegate and supervise the work of a team on a basis. Assist with the induction, probation, training and general management of under their remit Liaison and networking Will have contact with other University staff to ensure service requirements are met Have contact with external organisations, for example the Environmental Heath Office to ensure the highest standard of food and food hygiene are maintained Service Delivery Responsible for the food preparation, cooking, presentation, portion and control Responsible to ensure the highest standards of food, food presentation and food hygiene are maintained
team to improve the standard offered and skill set of staff on bands 1 to 4 and provide expertise and guidance to achieve the business objectives of the department JOB DESCRIPTION The job duties and responsibilities listed below are intended to describe the general nature of the role. The duties and responsibilities and the balance between the elements in the role may change or vary over time depending on the specific needs at a specific point in time or due to changing needs in the department. Candidates should note that there may not be an immediate requirement to carry out all the activities listed below. Overall Purpose of the Role The role holder Will lead and monitor the work if the team or teams who perform at level 2, 3 and 4 Will plan and prioritise the work of the team ensuring the effective use of resources and agreed objectives Will have a practical working knowledge of the system/process/operating environment gained through formal instruction or experience Will use initiative within the boundaries of the role in line with University policies and procedures Will use discretion to deal with non routine queries but more complex situations will be referred to senior colleagues Support and encourage team members to implement effective changes to support the production of new menus Main work activities Communication Assist in the planning and support of all campus catering with the implementation and design of menus Assist the Executive Chef with the compiling of menus to be used in brochures for internal hospitality (Jubilee Restaurant, Myton dining room, student halls of residence) and external events (weddings, charity events, corporate, conferences) Provide advice of a specialist nature to chefs and kitchen personnel on bands 1 to 4 Attend meetings to report on relevant information regarding specific projects involved in, for example food for life Teamwork Deputise for the Executive Chef to provide cover for rostered days off and annual leave Delegate and supervise the work of a team on a basis. Assist with the induction, probation, training and general management of under their remit Liaison and networking Will have contact with other University staff to ensure service requirements are met Have contact with external organisations, for example the Environmental Heath Office to ensure the highest standard of food and food hygiene are maintained Service Delivery Responsible for the food preparation, cooking, presentation, portion and control Responsible to ensure the highest standards of food, food presentation and food hygiene are maintained
CA0088%20Sous%20Chef_JD.docx