Assistant Food Services / Catering Manager at Faircape Group

Job description

The Faircape Group with it's head office in Claremont is a prestigious group that owns and manages 6 retirement villages in the Western Cape.

An exciting opportunity for an Assistant Food Services / Catering Manager has become available and the incumbent will be responsible for assisting the Food Services Manager to manage the catering and food service at all 6 Faircape retirement villages (both healthcare and body corporate dining rooms and kitchens). The candidate will ensure that the company’s standard of excellence is adhered to at all times in terms of meal service to all clients – healthcare/step down; assisted living, independent living residents and visitors.

Duties Will Include But Are Not Limited To

• Management
• Manage the standard operating procedures
• Regular meetings with management teams
• Report any anomalies to CEO and follow up to resolve if any issues
• Attend monthly food trustee meetings at Village and report outcome to CEO/Financial Manager and follow up on complaints until resolved
• Daily/weekly/monthly report from Catering Managers
• Health and Safety and hygiene
• Attend monthly H&S meetings at all facilities along with respective kitchen manager
• Implement monthly kitchen audits at all villages via Iauditor
• Report on audit irregularities
• Ensure all kitchens are of correct hygiene standards
• Implement and manage HACCP controls
• Keep kitchen on standard as per specifications of Department of Health
• Kitchen management
• All kitchen equipment is maintained and kept clean
• Request kitchen equipment where required
• Monitor temperature control on fridges and freezers
• Ensure food prep guidelines followed
• Check and make sure stock (food and other) kept as per good practice and kitchen management principles
• To relieve in the Villages when the relevant Kitchen Manager is on leave
• Food and menu planning
• Oversee and ensure that correct cooking methods are used for the preparation of meals
• Improve and monitor meal presentation and quality of food
• Ensure correct portion control is being managed by outsourced catering service providers
• Analyse menu costings with Chefs
• Ensure menu cycle and new menus produced on time
• Check menus prepared by marketing for accuracy and correctly displayed at villages (body corporate and healthcare)
• Read food comment book (complaints and compliments) and provide feedback and implement measures to improve/rectify
• Stock Management
• Manage stock levels of crockery, cutlery, consumables and non consumables
• Take part in stock takes and ensure par levels are met for all stock
• Inspect food in fridges for sell by dates and that it is of standard as per the SLA
• Receive stock sheets from administrators and analyse data and report to the Financial Manager
• Ensure sufficient stock
• Administration and reporting
• Analyse daily clocking report of staff and report on anomalies to the CEO and Financial Manager
• Weekly report to CEO / Financial Manager regarding catering
• Monthly reporting to Village Managers and Unit Managers in management meetings

Requirements

Qualification: Relevant tertiary qualification as Chef

Experience And Knowledge

• Proven experience in hospitality and catering in a managerial role of at least 3 years
• Proven experience in management of kitchen and front of house staff for 3-5 years
• Experience in managing the catering and food services at multiple sites advantageous
• Knowledge of excellent customer service principles
• Knowledge of and experience in menu planning
• Knowledge of special diets (medical)
• Knowledge of health and safety requirements in kitchens in terms of catering and meals
• Kitchen management requirements including health & safety and legal compliance requirements
• Food quality management systems & procedures

Skills And Attributes

• Ability to work under pressure
• Professional communication skills
• Team Player
• Excellent report writing and administrative skills

Specific Requirements

• Own reliable transport
• Clear health record
• Clear credit record
• No criminal record
• Solid and positive references

Working Hours

Working hours are 45 hours per week, Monday to Friday with a 45 minute lunch break. You will be required to work the balance of the five hours during the course of the week to make up the 45 hours.
As this position is in the hospitality industry, irregular hours are a norm and the job incumbent should be available after hours and in evenings to perform job duties.

Benefits

The company offers an above market cost to company salary that includes medical aid (hospital plan).