Sheffield Industrial Museums Trust (SIMT) JOB DESCRIPTION. Kelham Island Museum / and occasionally Abbeydale Industrial Hamlet

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1 Sheffield Industrial Museums Trust (SIMT) JOB SCRIPTION Post title Location Wage Responsible to Responsible for Chef Kelham Island Museum / and occasionally Abbeydale Industrial Hamlet 18,000, 37 Hours per week to be worked to the needs of the business. This will include weekends, bank holidays and evenings. SIMT offers 30 days holidays and the opportunity for any overtime to be taken back in lieu. Head of Hospitality and Corporate Services Café / Bar Supervisor and Assistant Café / Bar Supervisor, Casual food and beverage Assistants Purpose of Job To operate and supervise the food and beverage preparation and service, liaising with the Head of Hospitality and Corporate Services to produce excellent standards of food, hygiene and customer service. To be responsible for the efficient and effective running of the kitchen and food production outlets whilst ensuring costs are minimised Specific duties and responsibilities, are to Core Values To promote the company s core values and behaviours through personal behaviour, attitude to work and by challenging behaviour in others that is contrary to the core values. Core working values and behaviours are - Specialist skills and knowledge - Breath of perspective - Communicating effectively with others - Taking accountability - Using effective judgement - Positive and solution focussed in approach - ngaging effectively with the public Customer To ensure all staff deliver excellent standards of service to all customers and effectively upsell to maximise revenue

2 To embrace customer feedback in order to continually develop the venues food and beverage offering Operations To plan and produce all menu items To maximise sales and profitability whilst ensuring operating costs are minimised Assist in the day to day running of the Museum Café and occasionally prepare buffet food for internal meetings and events Create, maintain and monitor food specification sheets for all menu items To ensure good hygiene and health and safety at all times To maintain our 5* hygiene rating and to liaise with HO Co-ordinate all kitchen activity at the venue to ensure a professional, safe and hygienic working environment The cleaning of equipment and area at the close of kitchen service To ensure all food and beverage commodities are stored correctly and hygienically To report promptly all faults and damage to the kitchen area and equipment Assist in the preparation of work schedules and ongoing monitoring To ensure opening and closing procedures for the department are followed People To work proactively with all departments within the Museum Trust To work closely with the Head of Hospitality and Corporate services to ensure that all catering staff are aware of their responsibilities and that they are reliable and punctual To ensure all staff wear PP where necessary and uniform as specified at all times To assist the Head of Hospitality and Corporate Services in identifying staff training needs and then be actively involved in new starter inductions and on-going training Financial To ensure all staff strictly adhere to company cash handling policy and procedures To liaise with the Head of Hospitality and Corporate Services to ensure all menu items are costed and deliver budgeted GP% To manage wastage, keeping to a minimum and accurately recording nsure all orders are raised on the company purchasing system using nominated suppliers Assist in the checking of all food and beverage deliveries for quality and quantity. Receipting orders and requesting credit notes as required Liaising with the Head of Hospitality and Corporate Services to manage kitchen spend in line with the budget

3 Security and health and safety To raise with your line manager any issues of concern To be prepared to be trained in First Aid and / or as a Fire Marshall To correctly fill out report forms (Health & Safety, Accident) accurately and in a timely manner. nsure all staff follow kitchen policy and procedures and that all checklists for cleaning and temperature monitoring are completed and documented on a daily basis

4 General duties and responsibilities, all Staff at Sheffield Industrial Museums Trust are expected to: Work flexibly across sites, and there will be occasions where the post holder works at other sites other than their normal location. Work outside of their normal working hours as and when required, with prior notice (usually at events) Attend meetings when requested across sites and in other agreed locations as appropriate to the post Contribute to general events, exhibitions, special visits and lettings at all sites may be required Actively participate in performance development and review meetings, maintain through discussion with your line manager personal objectives that link to the SIMT business plan Assist in the training of other staff, and volunteers where appropriate Uphold and comply with all of Sheffield Industrial Museum s Trusts policies and procedures, including qual Opportunities, Safeguarding and ata Protection, whilst carrying out their duties and being present on any site Safeguard the Health and Safety of all persons and premises under their control in accordance with the guidance and provision of Health and Safety legislation and Sheffield Industrial Museum s Trust procedures and practices Other This job description indicates the main areas of activity for this post. However, from time to time other tasks / duties maybe required to be carried out. Any changes of a permanent nature will (following consultation with the post holder and trade union) be included in the formal issue of a revised job description to the post holder PRSONAL SPCIFICATION CRITRIA STANAR SSNTIAL/ SIRABL MASUR BY Work xperience Minimum 2 years experience as a Chef / Cook Previous experience as a Supervisor xperience of working in a customer facing role xperience of ordering & stock control

5 Cash handling experience xperience in menu planning and costing xperience of working in a heritage environment xperience in production of pastries and cakes Knowledge Basic food hygiene certificate Intermediate food hygiene certificate Personal license holder Skills Basic IT skills Good organisational skills Ability to work under pressure xcellent customer service riving licence App form People management July 2018