Kitchen Manager

Job Purpose
Your primary focus is on delivering great food for our students.
You will support the Operations team and on-site catering teams in setting and driving standards and managing in line with agreed budgets and targets.
You will support with the training of site teams, including kitchen managers, to deliver a consistently high service across the contract.
The key to the success of this role will be positive leadership of the team and building and maintaining positive relationships with clients and students.

Scope
Kitchen manager reporting to an Area Manager.
You will support the site management with performing the specified service.
Have the ability to adapt to different working environments and work with different teams.
Flexibility to be called upon, sometimes at short notice, to cover staff absence.
Regularly talk with clients and customers about the standard of our service.
Have a hands-on approach with schools, clients, and customers to deliver a more customer-focused offer at unit level.

Context
ISS FS Education serves around 90,000 meals every day.
Our markets include primary, secondary and SEN schools, as well as colleges and universities.
We are Food for Life Catering Mark holders and currently serve accredited menus to around 400 sites across the UK.

KEY RESPONSIBILITIES
Health & Safety
Ensure all accident reporting procedures are adhered to and dangerous occurrences are reported to your line manager immediately.
Fulfil the role of Health & Safety 'champion' for ISS.
Carry out all Health and Safety projects and initiatives as requested by the Company.
Undertake Risk Assessments on methods of work and correct use of chemicals and equipment.
Attend Health and Safety meetings as requested.
Promote health & safety as a top priority for you and the team.
Carry out all tasks to the contract specification or legislation, including Health and Safety, Food Safety, and Personal Hygiene.
Ensure correct materials, equipment and methods are used at all times.
Ensure equipment is kept clean and in good working order and ensure all faulty equipment/machinery is reported immediately to your manager.
Do not use any equipment that is defective or unsafe.
Ensure all staff are trained on the use of high-risk equipment.
Cooperate with Environmental Health Office audits and action any feedback as appropriate.
Ensure all staff wear the appropriate work attire including PPE.
Food Focus
Consult with clients on the menu and provide customer feedback to the Company.
Ensure compliance with the nominated suppliers and approved product list in your area of responsibility.
Ensure Company Food Policies are complied with (i.e.
cultural, religious, ethnic, allergies, special diets).
Follow the correct recipes and ensure compliance with menus are adhered to daily, including all displays, presentation, promotion and pricing.
Ensure that the teams understand the importance of customer service, food presentation and that they meet Company standards.
Ensure sales production is produced to the correct amount each day, that portion control is correct and waste is reduced.
Demonstrate a clear understanding of the relationship between providing high-quality food and increased sales and uptake.
Seek customer satisfaction levels and act on feedback.
Customers
Act promptly and professionally to Company and Client requests.
Develop and maintain good working relationships with our customers and ISS colleagues.
Regularly talk with clients and customers about the standard of our service and consider appropriate changes if required.
Plan and conduct a programme of events and activities to promote the service and improve customer experience.
Understand customer wants and desires and ensure the efforts of your team are to meet these needs.
People Management
Communicate regularly with teams including cascading all team briefings, emails, notices etc.
Manage teams in line with the Company's policies and procedures.
Manage and motivate teams to always provide a customer-focused service provision.
Ensure that you assess performance and development of staff.
Carry out induction of new employees, and refresher training of existing employees to include skills and method training, including essential Tool-Box-Talks.
Attend meetings and cluster groups as required by the Company.
Train staff to the highest standards as directed by the Company.
Take responsibility for your own personal development plan to demonstrate commitment to continuous improvement.
Planning and Control / Reporting
Comply with Company policies and procedures throughout your area of responsibility.
Discuss new ideas with your line manager that will drive improved satisfaction to our Customers, Clients, Teams and Shareholders.
Introduce when agreed.
Ensure effective plans and controls are in place to achieve business objectives.
Ensure information is accurately recorded and maintained (timesheets, stock sheets, training records, sales, meal numbers, etc).
Review performance and ensure action plans are developed and implemented to drive improved performance (Meal Growth, Pence per Meal, Meals Per Hour, Audit, Risk Assessments, Training, Personal Development Plans, etc).
Finance
Operate systems i.e Cypad/Trade Simple/Saffron within your remit where directed, and to be fully conversant with its operation on a practical level.
Maintain financial control of food and materials to keep within targets.
Control cash collection, reconciliation, preparation of cash for banking and banking where appropriate.
Change Management
Maintain personal and professional development to meet the changing demands of the job.
Participate in appropriate training activities and encourage and support staff development and training.
Ensure that efficient and economic use is made of all resources.
Relevant Training and Qualifications
Essential:
Level 2 or 3 Food Safety Certificate or equivalent (or must complete and pass this training in first three months of employment at ISS – post holder must achieve this as a minimum).
Requirement to complete mandatory ISS training and development initiatives as and when required.
Person Specification:
Skills and Experience:
A minimum of 1 year's experience as Kitchen Manager or the potential to develop from a catering assistant with additional training and development.
Ability to independently travel across the contract.
Advanced understanding of school catering and excellent food preparation and cooking skills.
Demonstrate acceptable level of understanding of Health and Safety and accident prevention.
Ability to demonstrate understanding of profit and loss.
Good communication skills.
Excellent interpersonal, administrative and organisational skills.
Good understanding of kitchen software, e.g.
Cypad, or willingness to learn.
Positive and proactive attitude.
Ability to build strong enduring relationships with clients, customers and colleagues.
Attributes:
Positive pro-active attitude.
High energy and drive to deliver beyond expectations.
NB – Carry out any other reasonable duties as directed by your line manager.

This role is term time only.

36.25 Hours per week 6.45 to 14.20 includes 20 minutes unpaid break.

Approximately 390 meals per day, which include transported meals of 210 daily.

School meals experience essential.

Job Types: Full-time, Permanent.

Pay: £13.85 per hour.

Expected hours: 36.25 per week.

Benefits:
Company pension.
Employee discount.
Work Location: In person.

Expected start date: 06/01/2025.

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