South West Larder, a Somerset Business award winner, is looking for a Senior Chef Supervisor to help support our continued growth and join our team at Sedgemoor Campus.

Full time (39 hours per week) on a variable shift pattern

From £17.22 per hour plus enhancements.

This is an exciting opportunity for enthusiastic individuals to join a growing business. The successful candidates will undertake the daily running of the kitchen, supervising all members of the kitchen team and making sure all is done in
accordance with the FSMS and the best interest of Somerset Larder, liaise with and implement the strategic operations,
commercial targets and deliver service performance under the direction of the culinary lead and Chef Manager.

Benefits

South West Larder offers a generous benefits package which includes:

  • Employee Assistance Programme
  • Free meal provided during shift
  • Ongoing Learning, Development & Training
  • Access to Occupational Health
  • Cycle Scheme
  • Pension Scheme (5% matched)

Somerset Larder are proud to have supported our clients, remaining fully operational despite the recent challenges for the catering and hospitality sector, thus creating a stable and safe environment for our workforce.

KEY AREAS OF RESPONSIBILITY:
Operations

To understand and take ownership of an operational catering team in delivering KPI’s, Commercial and Contractual operations.

To liaise with and engage an operational team in building a proactive and positive relationship with the client, associates and key stakeholders.

To monitor food production & service standards in line with policy standards, ensuring that any issues are professionally addressed in a responsive and timely manner.

To be responsible for and ensure the consistent, effective performance management of staff, addressing matters of employee conduct and performance via agreed ‘best practice standards’, in regular liaison with the Operations Manager and Culinary Lead.

To support a ‘continuous improvement’ ethos and implement company processes and procedures within the unit, raising awareness amongst the team of product development and service initiatives, whilst identifying and discussing opportunities for further operating and service development with the Operations Manager, Culinary Lead and other colleagues as appropriate.

Supervisory

To act as, to support and to provide relief for the Chef Manager in their absence.

To carry out all catering activities under the direction of the Head Chef/ Catering Operations Manager.

To ensure the food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation.

To ensure all food is produced on time to the required quality standards.

To prepare & serve food at additional functions as instructed.

To ensure that all kitchen facilities and all equipment is cleaned in accordance with the prescribed method and to the correct schedule.

To lead, motivate, supervise and nurture an operational catering team.

To organise, deliver or facilitate staff training, induction and update training and grow positive teams filled with pride.

To design and deliver Toolbox Talks to staff and nurture growth.

To draft, support and implement staff roster and check schedules on Deputy as required.

To assist and support management and submit the monthly staff roster on Deputy to ensure seamless and relentless supply to customer/client.

To assist the Head Chef/Unit Manager in the preparation of the relevant aspects of budgets.

To engage in interviews for new staff colleagues.

To substitute and cover for Chef Manager during absences.

To complete and draft 1st line appraisals and quarterly review of staff performance and implement continuous improvement plans based on appraisals and behaviours framework.

To participate in ongoing professional development and training that may include off-site and occasionally overnight travel, to support personal, team or company growth.

To participate in supervisors’ meetings and disseminate the minutes and information accordingly.

Health, Safety and Hygiene

To ensure all kitchen facilities and all equipment are cleaned in accordance with the
prescribed method and to the correct schedule.

To ensure all work is carried out in accordance with relevant Health and Safety legislation and Codes of Practice, together with any specific on-site requirements of keycustomers.

To ensure all traceability requirements are fully complied with.

To embrace zero waste, environmental and sustainability in all areas of working life.

Communication and Record Keeping

To advise relevant managers of all planned maintenance required or carried out and any repairs following unplanned breakdowns.

To ensure all quality records are completed accurately and on time.

In the event of a complaint or issue being identified, to assist in investigations of the cause and recommend/implement appropriate corrective action including providing guidance or Toolbox Talks.

To complete a trend analysis of customer complaints, in conjunction with other managers and suggest improvements to improve the customer experience

Additionally

To undertake project work or other tasks as requested by the Chef Manager and Unit
Manager.

To drive and support a zero harm culture.

To adopt and Champion the Supervisor Charter.

To embrace and adopt Client/project values and Somerset Larder’s Values of Togetherness, Nurture, Pride and Planet.

To complete any other reasonable duties.

How to apply

Please send your CV stating which position you are applying for to:  recruitment@somersetlarder.co.uk 

Our Head Office is based in North Petherton, why not drop in for a chat about current opportunities between 8am-5:30pm Monday – Friday.

Successful applicants will be required to provide a three year employment history and five year address history, and must be able to evidence their right to work in the UK so that security clearance can be obtained as these roles are associated with a nuclear regulated site. 

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