Opportunities to join the CCT Venues team

Latest Vacancy: Head Chef

on Friday, 09 November 2018.

The post-holder reporting to the Executive Head Chef has responsibility for overseeing food service delivery across all of the Central London Venues, (Smithfield, Barbican & Farringdon).

We are a small and highly professional team, passionate about service quality and with a strong focus on team work.

Key Responsibilities

Food

  • To plan in advance and create and deliver food and refreshments of exceptional quality for CCT Venues clients
  • To take into consideration volumes, client needs, dietary requirements when planning menus whilst keeping in line with budgets for all events
  • To provide healthy and nutritionally balanced dishes
  • To provide high levels of food presentation
  • To keep up with current food trends
  • To create bespoke menus and last minute requests as required by clients or the sales team
  • To place order and liaise with the F&B department to ensure best purchase and prices are obtained to guarantee menu/catering items are available to clients
  • To provide all relevant food allergen information for all foods produced, purchased and provided

Management of Staff

  • To effectively manage the kitchen team on a day to day basis and carry out performance reviews twice yearly
  • To ensure training and development of the team members is carried out within company guidelines
  • To assist with the recruitment and training of the kitchen services team and their site specific induction
  • To manage any performance management issues within the team with consultation and support from the General Manager, then taking appropriate action where necessary
  • To prepare the weekly rota ensuring all shifts are sufficiently covered
  • To ensure the appearance of all team members are maintained within company guidelines

Financial

  • To become familiar with the venues budget, forecast and financial controls
  • To provide financial input in relation to costs and management profit control in line with budgets and future business plans
  • To ensure that all food costs are kept in line according to business needs whilst maintaining high quality products and consistency in standards
  • To assist the F&B Manager with the administration of all invoices, food purchasing and non food purchasing (disposables, chemicals and non disposables)
  • To work with all team members to minimize wastage, to ensure stock rotation and correct storage procedures are in place and adhered to. Minimising potential risks, food spoilage, theft and damage
  • To ensure stock levels are maintained to an adequate level to support client needs at all times
  • To complete monthly and yearly stock takes when instructed, assisting with robust financial control
  • To control and maintain employment budgets. Manage hours and time accrued in lieu. Any overtime or additional costs are to be preauthorised by the General Manager

Remuneration and Benefits

  • Job/Salary Grade 8: £27,000 to £30,000 per annum (dependant on skills and experience)
  • Participation in the company wide staff bonus scheme
  • Participation in the company pension scheme (NEST)
  • Complimentary refreshments and lunch (subject to availability)
  • Uniform
  • Upon completion of probationary period, participation in the employee assistance scheme (BHSF)
  • Four times salary Term Assurance is offered to all employees who have completed their probation
  • 22 days annual leave (rising annually by 1 day to a maximum of 24 days) usually at least 5 days are to be taken in August. A discretionary extra 2-3 days for Christmas closure can be awarded annually company wide, plus Bank Holidays

Working Hours

CCT Venues are normally open Monday-Friday 7.30am–7.30pm. You will be expected to work a 45 hour week including an hour of breaks per day. Weekend and evening hours may be required depending on business needs.

To apply, please submit your CV and cover letter to jobs@cctvenues.co.uk

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