Food Production Supervisor

SUBU

  • Poole, Dorset
  • £13.00 per hour
  • Contract
  • Full-time
  • 1 month ago
We are looking for an experienced cook searching for a flexible role in University environment supporting food production manager and supervising student staff team in a busy kitchen. This is a great opportunity for somebody to progress in catering in a way that should be more flexible around term times.The standard working pattern will be daytimes, Monday to Fridays no split shifts with occasional evening or weekend work.You should understand how to prepare tasty menu food quickly and consistently and be able to show others how to do the same. You should have brilliant standards of preparation, hygiene management and kitchen management. Experienced in using a griddle, fryers, combi ovens, pizza ovens, and stove in preparing dishes from fresh ingredients.Purpose of RoleThis role is responsible supervising the storage, preparation and cooking of food products for retail in Dylan’s Kitchen & Bar, Student Centre Café and Union Shop by a team of student staff. They assist Food Production Assistant Manager with the training or staff, planning of supply and smooth running of stations in the kitchen.The Food Production Supervisor will ensure that safety and hygiene procedures are followed correctly, setting best practice for student staff. The Food Production Supervisor will require level 2 food hygiene (or be ready to complete it) and be capable of training and supervising staff in the cooking of all menu items.Key Tasks
  • Administration Duties: email & diary management.
  • Communication Duties: between suppliers, student staff team and Assistant Food Production Manager.
  • Organisational Duties: Organising the stock and equipment required for service. Oversee preparation of cook stations for service and ensure the appropriately skilled student staff are deployed on the correct workstation. Follow the requirements of the Asst Food production Manager to maintain safety, stock and service levels. Keep track of student staff training and skills to make sure all are capable of cooking all dishes.
  • Data Duties: maintain accurate stock record and food safety information systems.
  • Key Union Events Duties: when asked to assist with the larger Union events such as Freshers, Summer Ball, Open Days.
  • Operational Duties: Run the kitchen during service (either prep kitchen or cook kitchen). Order and oversee the preparation and cooking of products to order for Union outlets. Oversee student staff on the various prep and cook stations in the food preparation areas and kitchens and carry out on the job training to improve their skills. Deputise for the Assistant Food Production Manager on occasions when they are not present.
  • Health and Safety Duties: maintain best standards of food safety and hygiene according to the system in place and ensure student staff do the same. Solve minor hygiene issues and escalate bigger issues to manager.
  • Reviewing & Evaluation Duties: consider food handling and processing systems and how they can be improved, wastage reduced and speed increased. Influence the menu planning carried out by their manager – with specific input on quality, work flow in kitchen and skills required.
General for all staff
  • The principle roles and responsibilities will change from time to time and the post holder is required to undertake any additional duties as deemed appropriate.
  • Staff must always adopt and endorse the company’s Vision and Mission Statement and all supporting policies, across all aspects of the role.
  • Staff are required to have a Personal Development plan and to participate in training, meetings or conferences considered relevant to their job.
  • Staff must carry out their duties with full regard to the rules policies and procedures and conditions of service contained in the staff handbook.
  • To abide by the company’s policies and procedures.
  • To adhere to all health and safety legislation.
  • SUBU is committed to promoting, educating, and taking direct action on environmental sustainability. All SUBU employees are expected to integrate environmental sustainability values and action into their role where feasible.
  • To undertake any other task that is deemed reasonable within your skill set.
Person Specification –
  • Excellent time management skills.
  • Good teamwork, ability to keep staff motivated.
  • Experienced in a busy short order kitchen on prep, cooking, ordering and hygiene.
  • Adaptability & Flexible in approach to work and staff.
  • Thorough attention to detail on preparation and standards instilled in student staff.
  • Responsive to changing demands in a fast-paced environment.
  • Level 2 Food Hygiene certified or equivalent experience.

SUBU