St Katharine's is seeking a Chef de Partie to work as part of a team to deliver food and beverage services to the Foundation’s guests and clients to the highest standards of quality, presentation and timeliness. Ensure that these standards are achieved within budget and work to ensure wastage is kept to a minimum.
Understand the ethos of the Foundation and its environmental, charitable and commercial objectives.

Principal Accountabilities
Plan and organise food and beverage production in your area of responsibility to ensure quality and presentation standards are achieved and production deadlines are met. Support the team, as required to ensure these standards are achieved in all areas of food and beverage production on a daily basis.
Manage food and beverage production in your areas of responsibility to ensure effective portion control, minimal wastage and to achieve the required profit margins.
Ensure that food and beverage production within your area of responsibility is carried out in compliance with all current health and food safety standards and the Foundation’s internal procedures. Diligently follow food allergen standards and procedures to ensure that clients and guests are not put at risk at any time.
Support the Operations Director in the development of the food and beverage offering at the Foundation based on customer requirements and guest feedback and own suggestions.
Use the equipment in the Kitchen safely in line with the operating instructions, where relevant and train new or less experienced members of the team to do the same, where required.
Place orders for raw and cooked foods, beverages and other consumables in conjunction with the Kitchen Administrator to ensure you have the products necessary to fulfil the daily production requirements within your area of responsibility.
Check off food deliveries as required, ensuring that all deliveries are accurate, meet quality standards and are stored correctly. Complete and sign delivery record sheets as required and ensure that all delivery discrepancies are documented and reported to the Kitchen Administrator.
Work with the Kitchen Administrator to manage food production costs in line with budget, through maintaining accurate stock control, efficient ordering and stock rotation within your area of responsibility.
Ensure that daily cleaning schedules are completed to the highest standard within your area of responsibility and correct any shortfalls in standards that are identified.
Report any health and safety issues and maintenance requirements as they arise to the Chef Supervisor.
Ensure that you follow Foundation policies and procedures at all times and particularly with regard to safe working practises.
Maintain own knowledge of health and safety and food standards and attend all statutory training as required to retain any accreditations necessary for the role you perform.
Assist the Chef Supervisor with Kitchen security by ensuring that storerooms are locked after use and key controls are followed.

Professional / Personal Skills and Experience
Prior experience as a Chef De Partie or similar role in a multi-site food production operation of a similar size and style. Multi skilled and demonstrates a range of experience using a variety of cooking methods, ingredients, equipment, tools and processes. May specialise in one area of production e.g. butchery, fish, pastry etc.
Holds the professional and statutory qualifications required for the role to at least NVQ/SVQ Level 2 or equivalent. Ideally, four years post qualification experience.
Excellent team player with a ‘can-do’ mindset and works collaboratively to achieve results and follows instructions when required to do so.
Produces food to a consistently high standard of quality and timeliness and delivers on their commitments.
Efficient and highly organised, multi-tasks and maintains focus when under pressure.
Is calm, approachable, customer focused and creative.
Excellent at prioritising, showing initiative and adjusting priorities as the operation requires.
Effective communicator and provides instruction and training to less experienced employees and constructive feedback where it is required.
Strives for continuous improvement in personal performance and that of the team.
Computer literate and has experience of using MS Office.
Able to work evenings and weekends where required as the Foundation is a 365/24/7 operation.

To apply, please send your CV to vacancies@rfsk.org.uk

St Katharine's is seeking a Commis Chef to work as part of a team to deliver food and beverage services to the Foundation’s guests and clients to the highest standards of quality, presentation and timeliness. Ensure that these standards are achieved within budget and work to ensure wastage is kept to a minimum.
Understand the ethos of the Foundation and its environmental, charitable and commercial objectives.

Principal Accountabilities

Kitchen
To assist the Senior Chef in the smooth running and effective operation of the kitchens to include - preparation, cooking and presentation of all foods.
To ensure all food served to the customer is of the highest quality, as requested by the Lead Chef.
To work in each section of the Kitchen and Yurt Cafe as required and to the expected standards.
To ensure the quality of food preparation, presentation and service.
To ensure the required standards of cleanliness and food hygiene practices are maintained in all areas.
To assist with checks of the kitchen, reporting any problems to the Senior Chef.
To support a cleaning program is in operation for all staff to understand and complete as required.
To understand cost control and assist in the promotion of accurate stock levels, stock purchasing and stock rotation.

Kitchen Safety

Ensure compliance with all HACCP procedures regarding food safety and hygiene practices in the Kitchen.
Ensure you’re aware of the correct reporting procedure for reporting safety issues in the Kitchen.
Ensure that safe working practices are carried out by all catering assistance through the use of risk assessments, manual handling and COSHH training.

Environment, Health & Safety and Security
Succeed always in minimising waste.
Follow carefully the RFSK standards on being environmentally friendly.
Ensure safe working practices in accordance with the correct policy and procedure.
Understand policies regarding emergency procedures and security.
Report all H&S issues to the Lead chef to follow up.
Adhere to the RFSK H&S procedures and show an active interest in these procedures by highlighting issues, and if possible, rectifying them.
Fully understand the safety procedures of the RFSK and assist to ensure the safe evacuation of guests and staff.
Attend all Health and Safety training as instructed by the RFSK and Lead chef

Professional / Personal Skills and Experience
Prior experience as a Commis Chef or similar role in a multi-site food production operation of a similar size and style.
Holds or working towards the professional and statutory qualifications required to at least NVQ/SVQ Level 2 or equivalent.
Excellent team player with a ‘can-do’ mindset and works collaboratively to achieve results and follows instructions when required to do so.
Efficient and highly organised, multi-tasks and maintains focus when under pressure.
Is calm, approachable, customer focused and creative.
Excellent at prioritising, showing initiative and adjusting priorities as the operation requires.
Able to work evenings and weekends where required as the Foundation is a 365/24/7 operation.

To apply, please send your CV to vacancies@rfsk.org.uk

Our Yurt Cafe is seeking a confident manager who can deliver an effective hospitality service and manage a team who service the local community.

The main responsibilities:

Hospitality
Set and maintain a warm, confident and efficient service in the Café and ensure the Café environment is welcoming, presentable and safe at all times.
Set and maintain food and beverage offer, presentation and service appropriate to the marketplace and community.
Regularly review the F&B products on offer and provide new ideas and suggestions.

Customer Service
Monitor customer satisfaction and contribute to the ongoing development of the café with respect to assisting with forward planning and marketing activity.
Manage complaints in an appropriate and professional manner in order to achieve customer satisfaction.

Event Management
Assist the Events team to convert breakeven public and profitable private events
Effectively manage and operate public and private events.

Community Support
Effectively support the daily delivery of community activities.
Ensure Cafe staff have read and consulted function sheets for activities and are aware of support needed by the Community Projects.
Ensure rooms in the Precinct are set up, ready for Community Projects and hirers - rooms are clean, tidy and free of hazards including storage areas.
Ensure Cafe staff are up to date with information regarding the Community Projects to best inform and sign post the community and individuals taking part in the Community Projects
To work closely with the staff member looking after the Community Projects to ensure community feel looked after, welcomed and informed.

People Management
Direct and guide the cafe team and ensure excellent performance.
Recruit staff in liaison with Operations Director
Work closely with the Food & Beverage Manager to maximise the benefits of in-house food offerings.
Drive and encourage a climate in which innovation and creativity are encouraged and qualified new ideas are implemented and rewarded.
Identify training needs which will benefit the provision of the Cafe and participate in delivery training.
Ensure staff are trained in the correct use of cafe equipment and menu changes.
Set duty roster to ensure appropriate staffing levels for the daily operation and events.
Participate in the annual performance reviews, target setting and relevant remedial action in line with RFSK employee performance system.
Attend and participate in Weekly Management meetings.

Business Management
Maintain effective stock control.
Manage consumption within budget.
Work with the Operations Director to maximise seasonal events.
Minimise waste.
Ensure all financial transactions are completed in line with policy.
Administer the Cafe effectively.
Change management.

Food Hygiene and Safety
Maintain high standards of hygiene and cleanliness ensuring the cafe remains a hygienic and pleasant environment at all times.
Ensure Cafe equipment is maintained in good working order.

People, communication and interaction
Represent RFSK in person and via all media in a manner and style reflecting The Foundation’s ethos and core values.
Attend and represent RFSK at events including but not limited to professional, corporate, charity, community and social events
Work collaboratively with colleagues to achieve effective outcomes for RFSK.

Environment, Health & Safety and Security
Succeed always in minimising waste.
Follow carefully the RFSK Ethos on being environmentally friendly.
Ensure safe working practices in accordance with the correct policy and procedure.
Properly handle and account for keys.
Maintain full knowledgeable of policies regarding emergency procedures and security.
Report all H&S issues and refurbishment requirements to the RFSK Health and Safety Committee and follow up on it.
Adhere to the RFSK H&S procedures and show an active interest in these procedures by highlighting and rectifying issues.

To apply, please send your CV to vacancies@rfsk.org.uk