Chef Manager

The Chef Manager is responsible for developing, implementing and overseeing the food service operations for TheStables - ensuring operational efficiency, financial profitability and exceptional customer experience.You will be leading a team to deliver consistently high standards of service front-of-house, supervising anddelivering in the kitchen, managing supplier relations and budgeting, planning menus and preparing high qualityfood for audiences, artists and crew.N.B. This Job Description is designed to give you an overall view of the job and is not a definitive list of tasks., 1. To lead and manage the catering operation at The Stables, which includes ordering, preparing, and presentation of food for sale on the premises and other sites in Milton Keynes (as required).2. To be responsible for planning the menus, ordering and preparing food, including special event menus for festivals, themed events, conferences, artist catering and meetings as required.3. To manage the efficient front of house service and clearance, supervising the cleaning and storage of cutlery, crockery and other kitchenware, working with the Visitor Service Manager to set up point of sale systems, staff and volunteer rotas - ensuring smooth service during all shifts.Budgeting and Financial Performance4. To ensure financial targets are met through sensible menu planning and pricing; effective procurement of all catering supplies; minimising waste of perishables; storing goods correctly; and managing costs of supplies and staffing.5. To maximise the profit margin on all catering sales, working to agreed targets and budgets.Food Management6. To maintain accurate stock movement records and ensure that regular stock-taking is undertaken, keeping required financial and administrative records.Supplier Relations7. Maintain relationships with suppliers to ensure timely delivery of quality ingredients and equipment. Handle procurement and contract negotiations as needed.Compliance and Safety8. To have a working knowledge of current Licensing, Health & Safety and Food Safety legislation and ensure that the latest regulations are strictly observed, including the cleaning and maintenance of equipment, food preparation areas and storage areas.9. To ensure the kitchen and service areas are kept clean and tidy to a hygienic and safe standard.10. Create relevant information, systems and processes to disseminate the requirements to staff, and record all procedures and actions taken to ensure compliance with legislation.Customer Service Excellence11. To monitor the quality of the product and service provided to always ensure customer satisfaction, responding to comments, suggestions, compliments or complaints and keeping a record of action taken.Event and Promotions Management12. Liaise with Operations and Marketing departments to oversee special events, promotions, or collaborations to develop our customer base.Team Leadership13. To be responsible for training, leading and motivating volunteers, apprentices and other paid staff to ensure an efficient catering service is always maintained.14. To ensure that an appropriately staffed catering operation is provided for a daily service, and other functions as required, liaising with the events team.Other15. To undertake any other duties or training as required that are commensurate with the general level of responsibility for this post16. Work within and have a commitment to The Stables policies and values, including diversity, inclusivity and environmental responsibility.

Educational

• City & Guilds Level 2 or equivalent City & Guilds Level 3
Qualifications
• Food Hygiene Certificate - Level 2 Food Hygiene Certificate - Level 3
Job Related
• Practical experience of managing and working Experience of managing volunteers
Experience in a busy café / restaurant / pub / pizzeria
• Background in pizza restaurants or
environment in a similar role for at least 3 similar high volume dining environment years
• Familiarity with sustainability practices
• Experience of devising menus and preparing and initiatives
food to a high standard
• Dedication to enhancing customer
• Experience of negotiating with suppliers to satisfaction and creative memorable
ensure value for money experiences (and repeat customers)
• Solid understanding of UK food safety Experience with restaurant
regulations, hygiene standards, and management software (POS systems, employment law inventory management tools)
• Experience of motivating, managing and A passion for great street food /
training staff in a fast-paced environment experience of developing and running a
• Good communications skills - written, verbal street food offer
and telephone
• Experience of catering for corporate
• Good administrative skills including record events / meetings etc.
keeping
• IT literate
• Experience of managing a budget, costs and
resources to maximise profitability
• Experience of stock-taking procedures
Personal
• Excellent organisational and motivational skills
Qualities
• Ability to lift and move equipment and
supplies
• Excellent customer care skills
• Ability to work as part of a team and on own
initiative under pressure
• Lively and outgoing personality
• Ability to motivate and develop a team
Other
• Willing to undergo training First Aid Certificate
• Flexible approach - hours will vary according Current driving licence and own
to business needs. Daytime, evening and transport weekend work will be required

The Stables is one of the UK's leading live music venues attracting diverse audiences for around 350events each year. It also delivers over 200 learning & participation sessions annually, plays host to manynational conferences as well as producing the biennial IF: Milton Keynes International Festival.


• The post is offered on a full-time basis with flexible annualised hours (equating to 40 hours per week)
and will involve working outside of normal office hours to accommodate the needs of the role. A degree of flexibility is required to meet the needs of the business.
• Working hours will include a mix of evening and daytime shifts and will involve regular weekend
working, agreed by rota. There may be, on occasions, a requirement to work offsite as part of the wider catering operation.
• The holiday entitlement for the post is 20 days per annum (plus 8 days statutory holidays, some of
which will form part of the normal working week) increasing by one day per annum for every year worked up to a maximum of 25.
• The job will be subject to a 9-month probationary period due to the initial set up time period required
and then opening of the new catering offer. Upon successful completion of the probationary period, it will be a permanent position and the post-holder will be able to join our stakeholder pension scheme.
• The salary is circa £28,000 per annum, dependent on experience. The post will be eligible for bonus
pay awards under the terms of the company's performance related pay scheme.
• Full terms and conditions will be made available on offer of appointment.