Job Positions Available at Feedem

Minimum Requirements

• Tertiary culinary qualification or Project Management Qualification.
• Previous 8 years managerial experience advantageous
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.
• prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
• Production planning

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Minimum Requirements

• Degree in Hospitality or relevant tertiary qualification and/or equivalent in the food industry
• Minimum of 15 years of experience as an Executive Chef managing more than one unit/kitchen
• Proven working experience as an Executive Chef 
•  Multiple unitst oversight
• Computer skills including word processing, Excel, and presentation software.
• Excellent oral, leadership and communication skills.
• Project management experience preferred.
• People development experience.
• Ability to deal with ambiguity and effectively cope with change.

CANDIDATES MUST BE WILLING TO TRAVEL UP TO 65% OF THE TIME
Duties and Responsibilities

• Work with Regional District Manager and Operations Manager to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
• Active involvement and leadership in the recruitment and hiring of culinary leadership within the region.
• Coordinate and partner with leaders on chef onboarding and seasonal openings.
• Partner with marketing in the creation and development of on trend food concepts.
• Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, sustainability, team development, operational structure, revenue enhancing initiatives, and standardisation.
• Support corporate risk management team to insure all food and team safety initiatives meet or exceed corporate criteria
• Support culinary leadership training programs, including recruiting and retention programs
• Provide consistent assessment of executive chef's performance and provide feedback and mentoring as needed.
• Support organisation of culinary talent for high profile events, and seasonal openings.
• Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
• Assist the Business Development team in the development of sales proposals and presentations.
• Formulate, and supervise development of new products, processes, and cost/quality improvement programs.

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Minimum Requirements

Skills and Competencies

• Strong Time management Skills and Deadline driven
• Must be able to work with minimum supervision
• Attention to detail
• High level of accuracy 
• Able to work under pressure
• Good interpersonal skills
• Teamplayer and work independently
• Financial and Numerical Accumen
• Friendly and approachable
• Able to manage a busy switcboard
• Excellent time management skills'
• Deadline driven
• Data Analysis and report writing skills
• Able to communicate at all levels

Qualifications    

• Grade 12
• 3-5 years experience in a similar role.
• Supply chain / logistics qualification
• Computer literate

Duties and Responsibilities

Fleet Management

• Maintaining a fleet inventory of all vehicles owned by the company, including their make and model, purchase date, current mileage, and any outstanding repairs that need to be made
• Ensuring that all company vehicles are insured and registered
• Coordinating with third party vendors to arrange maintenance and repair services for vehicles
• Maintaining records of fuel usage and mileage for each vehicle in order to prepare invoices for billing purposes
• Communicating with vendors or customers regarding service appointments for each vehicle
• Coordinating with insurance companies to file claims for damaged vehicles
• Reporting vehicle accidents or other incidents involving company vehicles to insurance companies or legal departments as appropriate
• Working with the human resources department to schedule employee training on company vehicles or equipment
• Coordinating with the accounting department to arrange for payment for services rendered
• Verify driver’s licenses;
• Conduct driver assessments;
• Legally appoint drivers;
• Monitor fleet cards transactions;
• Monitor tracking systems daily;
• Managing Fleet capacity and fleet insurance- first line of contact with Insurance for end to end to end claims handling/management
• Running Motor vehicle cost reports for finance;
• Advice and guidance to operators and managers on fleet compliance issues, vehicle inspections and driver compliance;
• Create and maintain fleet files;
• Management of costs relating to damage/fines/repairs/invoices/applications;
• Responsibility for the day to day operations of vehicle maintenance, service and repairs

Uniform Management

• Ad hoc uniform issues
• Storeroom management
• Stock management
• Placing orders with suppliers
• Ensuring invoices received is loaded for payment
• Co-ordinating annual uniform orders
• Handling queries from stakeholders
• Monthly reporting

Swicthboard

• Relief Switchboard duities as and when required 

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Minimum Requirements

• 5 years previous experience in a food service industry as an Assistant Catering Manager
• Grade 12/ Matric required
• Culinary Qualification advantageous
• Good client liaison & interpersonal skills
• Staff management abilities
• Strong admin & computer skills (Excel)
• Own transport and valid driver’s license
• Ability to communicate in both Afrikaans and English
• Must be able to work independently
• Neat and very well organized
• Must be fully vaccinated

Duties and Responsibilities

• Assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.
• Ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.
• Assist with lunch service.
• Assist with the planning and costing of menus.
• Place orders with suppliers.
• Assist with the completion of all administrative returns, salary variations, etc.
• Issue stock and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.
• Make regular inspections to ensure that company and statutory hygiene standards are maintained.
• Carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.
• Be fully conversant with HACCP and NOSA regulations and report any defect to the manager.
• Be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.
• Be security conscious at all times and ensure storerooms, safes and lockable areas are secure.
• Assist with stocktaking on a regular basis.
• Attend meetings and training courses as required.
• Assume control of the restaurant and use own initiative in the absence of the Manager.
• Take part in catering exhibitions, thus gaining further knowledge and experience.