Chef Manager Opportunity
The creation of a new role of Chef Manager at Wydale Hall presents an exciting opportunity to become a key member of a small, dynamic leadership team shaping the future of The Hall. Hospitality and the sharing of food are a vital part of daily life at Wydale. Our aim is to offer well-cooked, simple and wholesome food. We are currently seeking to develop the catering offer in a holistic way designed to meet both strategic and operational objectives. The Chef Manager will play a key role in this, including menu development, costing and sourcing.
You will showcase your talents by leading and managing a small catering team. This involves motivating, managing and developing staff and organising rotas, together with responsibility for health and safety and food hygiene. This is a hands-on role and it is anticipated that 75% of the time will be spent in the kitchen and 25% on management and administration.
Play an enthusiastic and active role as a member of the leadership team at Wydale, sharing mutual accountability for the upholding of its vision and values and the achievement of its strategic plans.
Develop a culture of best catering practice in Wydale’s kitchen and dining areas which bring pride and professionalism to the team.
Model the behaviours of continuous improvement by engaging positively with CPD and participating in the annual process of review and personal development.
Initiate and participate in all relevant meetings. Engage in Wydale projects and in the wider work of the Diocese, as appropriate, in ways which use and value the skills and gifts of the post holder.
Work creatively with the leadership team to plan catering for any special events.
Lead and manage the catering team in line with Wydale’s core values. This will incorporate the development, training and coaching of staff, including apprentices, interns and casuals where appropriate, in all aspects of catering and kitchen protocols. Conduct effective annual reviews.
Organise staff rotas, leave and cover to ensure that appropriate staffing levels are always available to cover the fluctuations of business as usual as well as special events.
Carry out recruitment as required in line with budget, in liaison with the leadership team, agencies and with the support and guidance of the Diocesan HR Manager.
Construct and maintain both training and procedural manuals.
Create a manageable range of menus which offer tasty and healthy home cooking. All menus and portions are to be costed to ensure containment within budget.
Lead and manage all catering staff in hands-on preparation, cooking and serving of food and refreshments and in all aspects of post-meal and post-refreshment clearing and cleaning.
Set, implement and monitor best practice standards for all aspects of Wydale catering ensuring strict compliance with up to date legislation and regulations. This includes licensing, health and safety, food preparation and storage, cleaning and maintenance of equipment and kitchen.
Construct and monitor the catering budget. If necessary during the course of the year recommend appropriate adjustments to the leadership team to bring expenditure back into line with budget.
Source food and beverages to align with budgets and menus. Plan well ahead by a professional approach to ordering and stock checking. Maintain accurate financial, administrative and stock movement records.
Attendance at relevant meetings, and involvement in other projects at Wydale and, drawing on the skills and gifts of the post-holder.
To participate in the annual review process, and to engage in continuing professional development as appropriate.
Contribute to the wider work of the Diocese, as appropriate.
The job description provides an outline of the key responsibilities of the post and is not intended to be an exhaustive list. The post holder may be asked to undertake any other relevant duties appropriate to the post. The job description may be amended over time, in consultation with the post holder to meet the needs of the Diocese.
1. Strong track record in a senior catering position in a restaurant, hotel or conference centre.
2. Minimum NVQ levels 1 and 2 in Food production and cooking minimum (or equivalent).
3. A passion for good hospitality and a flair for simple food cooked well.
4. Sound working knowledge of the law around health and safety, and food standards.
5. Proven experience of menu planning, development and costing.
6. Proven ability to manage, motivate and develop others.
7. Good written and verbal communication skills.
8. Good IT skills, including Word and Excel.
9. Self-motivated and well-organised and strong attention to detail; able to work to a high standard with minimum supervision.
10. A flexible, can-do approach and a practical approach to problem solving.
11. Able to Influence and persuade; and to manage internal and external stakeholders and develop and sustain relationships at all levels.
12. Evidence of a commitment to continuing professional development.
13. Wydale Hall is a Christian Retreat and Conference Centre and it is expected that the post holder, while not necessarily a practicing Anglican, will be in sympathy with the aims and ethos of Wydale, the Diocese of York and the Church of England.
14. Knowledge of legal requirements around licencing would be an advantage.
Summary of Terms and Conditions
Employer The York Diocesan Board of Finance (YDBF).
Line Manager General Manager, Wydale Hall.
Probationary Period Appointments are subject to a 6 month probationary period.
Location The post is based at Wydale Hall.
Hours The post is full-time: 40 hours per week worked flexibly 5 or 6 days per week including weekends.
Salary The post is grade 6. Starting salary is from £22,130 per annum depending on experience (to be reviewed April 2018)
Pension The YDBF offers a contributory pension scheme (“the Scheme”) organised by the Church of England (the “Church”) Pensions Board. For each 1% of contribution paid by the employee, up to a maximum of 7%, the employer will pay a contribution equivalent to double the amount.
Holidays In addition to the eight Bank and Public Holidays, DBF employees are entitled to 5 weeks annual leave in any year .
Mileage A mileage allowance will be paid in respect of journeys undertaken in connection with the duties of the post (currently 45p per mile for the first 10,000 miles)
Pastoral Care Our Diocesan Adviser and Coordinator of Pastoral Care offers the space to talk through pastoral, professional or personal matters and can provide or arrange counselling and or mediation if required.