Salary | £32000 / Year |
Schedule | Full Time |
Experience | Minimum 3 years of experience |
Location | Upper Ground, London SE1 9PX, UK |
OVERVIEW
The National Theatre, one of the UK's leading arts venues, reaches millions of people each year through live and digital programming, creating and sharing performances in London, across the UK and internationally. The organisation strives to be accessible, inclusive and sustainable. It empowers artists and craftspeople to make world-leading work, inspires young people, and works with communities. Based in the heart of London’s South Bank, the venue is home to multiple performance spaces and is attended by over a million people annually, operating year-round to provide a welcoming space for audiences and visitors alike.
KERB’s vision is to create opportunity and joy through great food, from the kerb up. We operate markets, one-off events, workshops, consultancy, bars, a food hall in Central London and have developed a successful corporate catering arm, KERB Events Ltd.
KERB Events Limited is a joint venture with Compass Group UK. As part of this partnership, KERB Events Limited will become the sole F&B provider for this high-profile performance venue in central London, looking after all public-facing catering as well as internal hospitality and commercial events.
JOB DESCRIPTION
Reporting to the Executive Head Chef to ensure the kitchen operation is managed, maintained and controlled in the most efficient way to achieve operational and financial objectives. Providing exceptional quality of food as part of our Staff Dining offering, Providing strong leadership to junior members of the team while delivering an exceptional culinary experience.
KEY AREAS OF RESPONSIBILITY
Ensuring food safety and quality through the supervision of all food preparation for our Staff Dining area
Leading on and directing service and expediting food in Staff Dining area
Managing the kitchen brigade including scheduling, managing lateness/sickness, completing reviews/appraisals, handling any disciplinary/grievance issues
Support the Executive Chef to effectively control GP margins with an understanding of growing sales and protecting profit
Supporting the Executive Chef with any ordering and administration
Supporting the Executive Chef with menu planning and developing recipes
Ensuring that H.A.C.C.P procedures are implemented and followed and that all records and food safety checks are completed in a timely manner within the kitchen and related areas
Sharing your knowledge and passion for food with junior members of the team and to help develop the junior members of the brigade with training, support and guidance, including onboarding and induction training
Organising and carrying out stock-takes
Closely monitoring the quality of produce and ingredients
Ensuring effective stock rotation and adhere to food storage management systems
Working closely and effectively with your team to develop a positive, open and inclusive culture around our key values and ethos
Responsible for reporting HSE hazards, accidents, incidents, illness and diseases in line with our safety protocols and living the safety first culture, acting as an example at all times
Responsible for ensuring we meet all legal and company requirements for fire, health, safety and hygiene
PERSON SPECIFICATION
At least 3 years experience within a contract catering or commercial events environment
Experience of staff dining would be an advantage
Level 3 Food Safety for Supervisors
Strong experience of menu planning and developing recipes
Strong experience of managing a team
A real foodie, someone who has a knowledge of KERB markets and/or events and the wider food scene of London
Positive and flexible attitude, with the ability to think laterally and problem solve
Willingness to roll up your sleeves and pitch in from time to time on non-designated areas of the business
Outstanding hustle
This list is in no way exhaustive and the incumbent may be asked to perform other tasks to help out the KERB family (within reason!)
OVERVIEW
The National Theatre, one of the UK's leading arts venues, reaches millions of people each year through live and digital programming, creating and sharing performances in London, across the UK and internationally. The organisation strives to be accessible, inclusive and sustainable. It empowers artists and craftspeople to make world-leading work, inspires young people, and works with communities. Based in the heart of London’s South Bank, the venue is home to multiple performance spaces and is attended by over a million people annually, operating year-round to provide a welcoming space for audiences and visitors alike.
KERB’s vision is to create opportunity and joy through great food, from the kerb up. We operate markets, one-off events, workshops, consultancy, bars, a food hall in Central London and have developed a successful corporate catering arm, KERB Events Ltd.
KERB Events Limited is a joint venture with Compass Group UK. As part of this partnership, KERB Events Limited will become the sole F&B provider for this high-profile performance venue in central London, looking after all public-facing catering as well as internal hospitality and commercial events.
JOB DESCRIPTION
Reporting to the Executive Head Chef to ensure the kitchen operation is managed, maintained and controlled in the most efficient way to achieve operational and financial objectives. Providing exceptional quality of food as part of our Staff Dining offering, Providing strong leadership to junior members of the team while delivering an exceptional culinary experience.
KEY AREAS OF RESPONSIBILITY
Ensuring food safety and quality through the supervision of all food preparation for our Staff Dining area
Leading on and directing service and expediting food in Staff Dining area
Managing the kitchen brigade including scheduling, managing lateness/sickness, completing reviews/appraisals, handling any disciplinary/grievance issues
Support the Executive Chef to effectively control GP margins with an understanding of growing sales and protecting profit
Supporting the Executive Chef with any ordering and administration
Supporting the Executive Chef with menu planning and developing recipes
Ensuring that H.A.C.C.P procedures are implemented and followed and that all records and food safety checks are completed in a timely manner within the kitchen and related areas
Sharing your knowledge and passion for food with junior members of the team and to help develop the junior members of the brigade with training, support and guidance, including onboarding and induction training
Organising and carrying out stock-takes
Closely monitoring the quality of produce and ingredients
Ensuring effective stock rotation and adhere to food storage management systems
Working closely and effectively with your team to develop a positive, open and inclusive culture around our key values and ethos
Responsible for reporting HSE hazards, accidents, incidents, illness and diseases in line with our safety protocols and living the safety first culture, acting as an example at all times
Responsible for ensuring we meet all legal and company requirements for fire, health, safety and hygiene
PERSON SPECIFICATION
At least 3 years experience within a contract catering or commercial events environment
Experience of staff dining would be an advantage
Level 3 Food Safety for Supervisors
Strong experience of menu planning and developing recipes
Strong experience of managing a team
A real foodie, someone who has a knowledge of KERB markets and/or events and the wider food scene of London
Positive and flexible attitude, with the ability to think laterally and problem solve
Willingness to roll up your sleeves and pitch in from time to time on non-designated areas of the business
Outstanding hustle
This list is in no way exhaustive and the incumbent may be asked to perform other tasks to help out the KERB family (within reason!)
Salary | £32000 / Year |
Schedule | Full Time |
Experience | Minimum 3 years of experience |
Location | Upper Ground, London SE1 9PX, UK |