Faircape
Job Details
Division
Faircape
Business Unit
Faircape Life
Minimum experience
Mid-Senior
Company primary industry
Hospital and Healthcare
Job functional area
Management
Job Description
Faircape Restaurant and Catering, part of Faircape Life retirement villages, is located in 6 prime locations across the Western Cape (Tokai Estate, Noordhoek Manor, Cle Du Cap, Heritage Manor, Bridgewater Manor, Onrus Manor) providing meals to village residents and patients in the onsite healthcare centres. We are looking for a Kitchen Operations Manager to join our team. The successful incumbent will be supervising the administrative and hygiene operations across any of the 6 Faircape retirement villages during the absence of Kitchen Managers. Additionally, the Kitchen Operations Manager serves as a second-in-command to the Executive Head Chef, supporting delegated administrative and managerial responsibilities.If you’re passionate about culinary excellence and creating exceptional experiences for our residents, we want to hear from you!Responsible for the following: Manage staff at the designated facilities.Manage the training trackers for staff members across all 6 villagesManage the competency trackers for all staff across all 6 villagesPerform any other employee administration for Back of House staff members, e.g induction of new staff membersEnsure rosters and standby rosters are checked that the KItchen Manager ‘s prepareStanding in for Kitchen Managers across all 6 villagesEnsure implementation and adherence to standard operating procedures related to Kitchen ManagementEnsure all kitchens are of correct hygiene standards and ensure to report on irregularities. Ensure the kitchen is kept on standard as per specifications of the Department of Health.Managing and scoring key performance areas and highlighting improvement areas for all subordinatesRelieve Sous Chefs and Senior Sous Chefs at the facilities when required Ensure that all necessary safety and health procedures are followed at all timesEnsure meals are prepared correctly, by overseeing that all chefs are following the meal specifications procedureEnsure that equipment is used correctly, safely and hygienically by the chef and staffAssist Executive Chef with development of menus, recipes and standard picturesMake suggestions for procedural improvements and ensure that it follows the correct approval process before implementation.Oversee that all policies and procedures are followed Ensure where necessary, training of policies and procedures takes place, ensuring staff are competent.Implement and manage HACCP controls, and deviations from procedure must be managed and reported on.Monitor and manager stock reports.Investigate stock variances .Monitor and eliminate excessive wastage.Qualifications:Tertiary Chef QualificationRequirements and Experience: Proven experience in hospitality and cateringProven experience in management of kitchen staffKnowledge of costings of menusKnowledge of and experience in menu planningKnowledge of health and safety requirements in kitchens in terms of catering and mealsExperience in writing SOP’sCost control and kitchen menu and recipe managementSkills and Attributes:Proficient in computer usageLeadership Abilities, Ability to lead and inspire kitchen staff, fostering a positive and productive work environment.Proficient in report writing and administrative tasksStrong communication skills in a professional settingEssential multitasking capabilitiesEffective organisational skills, strong organisational skills to manage kitchen operations efficiently, including inventory, scheduling, and workflow.Demonstrated adaptabilityCompetence in POS (Point of Sale) managementProactive in taking initiativeKnowledge of and adherence to hygiene standardsSkilled and committed to training, mentoring, and managing kitchen staff to drive continual improvementHighly motivated and energeticSpecific Requirements:Solid and positive referencesClear health recordClear credit recordNo criminal recordValid driver’s licence Own reliable transportation with the ability to travel When assisting the Executive Head Chef the working hours will be 45 hours per week, Monday to Friday, 07h00 – 17h00 with a 60-minute lunch break, and every alternate Saturdays, 09h00 – 13h00. Hours will vary depending on standing in for the Chef’s. Chef’s are required to work shifts 07h00 – 19h00. Salary from R 35 000 Cost to Company per month, the salary will be dependent on relevant experience, skills and attributes.Should you not receive a response within 2 weeks of applying, please consider your application unsuccessful.
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