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 villages
- Manage the competency trackers for all staff across all 6 villages
- Perform any other employee administration for Back of House staff members, e.g induction of new staff members
- Ensure rosters and standby rosters are checked that the KItchen Manager ‘s prepare
- Standing in for Kitchen Managers across all 6 villages
- Ensure implementation and adherence to standard operating procedures related to Kitchen Management
- Ensure 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 subordinates
- Relieve Sous Chefs and Senior Sous Chefs at the facilities when required
- Ensure that all necessary safety and health procedures are followed at all times
- Ensure meals are prepared correctly, by overseeing that all chefs are following the meal specifications procedure
- Ensure that equipment is used correctly, safely and hygienically by the chef and staff
- Assist Executive Chef with development of menus, recipes and standard pictures
- Make 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 Qualification
Requirements and Experience:
- Proven experience in hospitality and catering
- Proven experience in management of kitchen staff
- Knowledge of costings of menus
- Knowledge of and experience in menu planning
- Knowledge of health and safety requirements in kitchens in terms of catering and meals
- Experience in writing SOP's
- Cost control and kitchen menu and recipe management
Skills and Attributes:
- Proficient in computer usage
- Leadership Abilities, Ability to lead and inspire kitchen staff, fostering a positive and productive work environment.
- Proficient in report writing and administrative tasks
- Strong communication skills in a professional setting
- Essential multitasking capabilities
- Effective organisational skills, strong organisational skills to manage kitchen operations efficiently, including inventory, scheduling, and workflow.
- Demonstrated adaptability
- Competence in POS (Point of Sale) management
- Proactive in taking initiative
- Knowledge of and adherence to hygiene standards
- Skilled and committed to training, mentoring, and managing kitchen staff to drive continual improvement
- Highly motivated and energetic
Specific Requirements:
- Solid and positive references
- Clear health record
- Clear credit record
- No criminal record
- Valid 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.
Requirements:
- Manage staff at the designated facilities.
- Manage the training trackers for staff members across all 6 villages
- Manage the competency trackers for all staff across all 6 villages
- Perform any other employee administration for Back of House staff members, e.g induction of new staff members
- Ensure rosters and standby rosters are checked that the KItchen Manager ‘s prepare
- Standing in for Kitchen Managers across all 6 villages
- Ensure implementation and adherence to standard operating procedures related to Kitchen Management
- Ensure 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 subordinates
- Relieve Sous Chefs and Senior Sous Chefs at the facilities when required
- Ensure that all necessary safety and health procedures are followed at all times
- Ensure meals are prepared correctly, by overseeing that all chefs are following the meal specifications procedure
- Ensure that equipment is used correctly, safely and hygienically by the chef and staff
- Assist Executive Chef with development of menus, recipes and standard pictures
- Make 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.
- Tertiary Chef Qualification
- Proven experience in hospitality and catering
- Proven experience in management of kitchen staff
- Knowledge of costings of menus
- Knowledge of and experience in menu planning
- Knowledge of health and safety requirements in kitchens in terms of catering and meals
- Experience in writing SOP's
- Cost control and kitchen menu and recipe management
- Proficient in computer usage
- Leadership Abilities, Ability to lead and inspire kitchen staff, fostering a positive and productive work environment.
- Proficient in report writing and administrative tasks
- Strong communication skills in a professional setting
- Essential multitasking capabilities
- Effective organisational skills, strong organisational skills to manage kitchen operations efficiently, including inventory, scheduling, and workflow.
- Demonstrated adaptability
- Competence in POS (Point of Sale) management
- Proactive in taking initiative
- Knowledge of and adherence to hygiene standards
- Skilled and committed to training, mentoring, and managing kitchen staff to drive continual improvement
- Highly motivated and energetic
- Solid and positive references
- Clear health record
- Clear credit record
- No criminal record
- Valid driver’s licence
- Own reliable transportation with the ability to travel