Chef at Headingley Hall

To contribute to a set of standards for the food and beverage provision in agreement with the Head Chef & General Manager.

To contribute to the systems and procedures to ensure that the quality of food and beverage provision is consistent throughout the day and week and meets the high standards agreed.

To ensure the standards for food and beverage are implemented and reinforced through the satisfactory training of teams and individuals at all stages of the employee lifecycle.

To lead in a way that inspires and empowers individuals to be the best they can.

To contribute to the development of others through the sharing of knowledge, skills and information to enhance the experience of the customer.

To participate in training and development to meet mandatory requirements and identified needs.

To assist in providing relevant and timely information and feedback on food and beverage provision to the General Manager at agreed intervals and in an agreed format.

To establish effective communication on all aspects of food and beverage provision with all Headingley Hall employees by participating in departmental and team meetings.

To contribute to an environment that encourages and values feedback on food and beverage provision from all employees, customers and visitors to Headingley Hall.

To maintain confidentiality as appropriate.

To delight the customer by exceeding their expectations in creative and fun ways. E.g. surprise treats, birthday meals, asking for favourite meals, seeking out someone’s favourite brand etc.

To ensure standards are reinforced through the satisfactory training of teams and individuals at all stages of the employee lifecycle.

To ensure that employees are engaged and motivated to anticipate customers needs and empowered to deliver them.

To lead by example in all aspects of food and beverage provision and to be proactive in addressing issues identified by customers, employees and visitors to a satisfactory conclusion.

To be proactive in getting customer feedback on food and beverage provision, identifying changes if required and to present a case for change to the Head Chef or General Manager.

To create an ethos that anticipates customer needs and puts the customer first that is understood and adopted by all team members.

To promote an understanding that internal customers are to be treated with the same respect and understanding as external customers.

To assist in communicating relevant targets and budgets to the team in a manner that empowers them to contribute to success.

To minimise waste and loss through good management practice, training and planning.

To manage stock levels and date rotation effectively to ensure availability without excessive stock.

To manage portion size consistently and appropriate to the customer.

To have excellent knowledge of Westward Care Ltd’s services and facilities and to promote these at every opportunity.

The post holder will be expected to work when required to cover for sickness and holidays.

You will be required to work unsocial hours, weekends and Bank Holidays as necessary to meet the needs of the service.

The service operates 24 hours per day, seven day per week and flexibility is essential to meet the needs of the service.

This job description is not necessarily an exhaustive list of duties but is intended to reflect the range of duties that the post holder will perform. The job description will be regularly reviewed and may be changed in accordance with the needs of the home and organisation – in consultation with the post holder.

Level of DBS disclosure required : Enhanced