Kitchen Manager

Job Description

Kitchen Manager, EarthSpirit - Job Description (February 2023)

This is an opportunity to join the team and run the kitchen and catering at the EarthSpirit Centre - a busy, award-winning holistic venue for groups specialising in personal growth, yoga, complimentary therapies etc. This is a live-in role. A full list of forthcoming groups and pictures of the centre itself can be seen on our website www.earthspirit-centre.co.uk

We offer:

- Accommodation provided as part of the role – sole use of Walnut Tree House (large one-bedroom detached lodge)

- Competitive hourly rate plus benefits (as detailed below: food, occasional use of car, free wi-fi, etc)

- The lodge comes with free water/sewage, free wi-fi and free firewood. You will pay for council tax, gas (we provide a bottle) and electricity (which is metered).

- Free meals while working.

- 40hrs pw averaged but flexible as to when worked. The 40 hrs includes some weekends and bank hols.

- 28 days paid pa (including bank holidays whether worked or lieu according to business needs)

- Available on call for queries when assistant manager is not available

-Statutory Sick Pay

-Workplace Pension

- Access to a limited complimentary health subsidy scheme (to be reconfirmed each April)

- One subsidised workshop per calendar year (to start in first full calendar year)

Position available from April 2023

_{Job Responsibilities:}

_{As the cook/kitchen manager, you will be responsible for the overall running of the kitchen. This includes managing the kitchen costs, ordering and rotation of stock, cooking, serving and cleaning away of meals for the attending groups and supervision of kitchen helpers. The job will involve some split shifts and include weekend work and some irregular hours. The food is healthy vegetarian dishes, working with fresh, colourful ingredients and cooking from scratch.}

_{You’ll be co-ordinating kitchen staff and come-in chefs, as well as assistants and volunteers to ensure the smooth running of the kitchen, planning ahead at least two weeks allowing staff and volunteers to plan ahead too.}

_{You’ll join other departments in helping to plan bigger events like bespoke festivals.}

_{This role would suit a cook/kitchen manager who can work on their initiative in busy times. You will also have the ability and experience to work with specific dietary requirements to include gluten/dairy free.}

_{You will also be capable of working under pressure, being quick, organised, efficient and consistent in your colourful appetising food presentation.}

_{The role reports to the general manager and is supported by an assistant kitchen manager and/or experienced local chefs able to supervise the kitchen.}

Personality and skills.

_{Ability to adapt to different situations as sometimes there can be late guest requests to accommodate customer needs, ability to receive feedback, listening skills to make sure that they are meeting the needs of our clients and the business. Your role will be supported by volunteers, casual staff and come-in cooks that are self-employed. Health and Hygiene Certificate.}

Specific duties include:

_{Maintaining our annual 5-star award from Environmental Health.}
_{In charge of the rota for the kitchen.}
_{Ordering and rotating stock, checking orders on delivery. Maintaining health and hygiene standards, records and staff training. Keeping up to date with fridge and freezer temperature checks and the daily book.}
_{Maintaining and recording a cleaning schedule; daily, weekly, monthly, quarterly etc}
_{Using fresh seasonal ingredients locally sourced where possible at the best market price. Negotiating discounts etc. with suppliers.}
_{Preparing, setting out and clearing away breakfast, usually continental style, and additional hardboiled eggs and porridge.}
_{Preparing, setting out (buffet style) and clearing down a two-course lunch, typically soup and bread with three different salads. Preparing, setting out and clearing down dinner. Dinners consist of a main course and dessert.}
_{Attending weekly meetings as and when required.}
_{We often also have a few volunteers working at the centre, so lunch and dinner will also be provided for them, alongside the group meals.}
_{Managing the the kitchen finances using the kitchen tracker, with targets to meet for expenditure / budget.}
_{Preparing for any specific dietary requirements as required and maintaining a record of them. Groups notify us in advance of any special requirements (i.e. dairy-free, gluten-free, allergies etc.).}
_{Liaising with the office and housekeeping, to establish full details of numbers, meal times, special diets etc.}
_{Liaising with group organisers or nominated person and being responsive to requests throughout their stay.}
_{Organising / routinely checking, tidying, sweeping and re-stocking of the dining hall Little Earth venue and group tearoom as needed, as well as providing occasional help with set-up if necessary on change-over days}.

Living Arrangements.

_{The position is offered as a live-in opportunity and use of facilities like the staff room and washing machine provided on site. You may invite guests on a temporary basis but any that stay longer term may be asked to contribute to their stay if they make use of EarthSpirit’s facilities (parking, food, staff room, washing machine etc).}

_{You will be part of a small friendly team living at the centre, working together in delivering high standards to our guests. This is a general list of responsibilities and doesn’t cover everything you might need to do as there may be some ad hoc duties required from time to time. The pressure of work varies and we are sometimes very busy. Applicants need to be fit and healthy and committed to leading the kitchen team.}

Remuneration:

_{The role is paid hourly and with standard holiday pay etc.}
_{Hours vary. Expect anything between twenty-five and forty-five hours per week, averaging out at about forty hours per week over the year. Weekend and anti-social hours are usually required.}

Kitchen Manager, EarthSpirit - Job Description (February 2023)

Position available from April 2023

Job Responsibilities:

You’ll be co-ordinating kitchen staff and come-in chefs, as well as assistants and volunteers to ensure the smooth running of the kitchen, planning ahead at least two weeks allowing staff and volunteers to plan ahead too.

You’ll join other departments in helping to plan bigger events like bespoke festivals.

This role would suit a cook/kitchen manager who can work on their initiative in busy times. You will also have the ability and experience to work with specific dietary requirements to include gluten/dairy free.

You will also be capable of working under pressure, being quick, organised, efficient and consistent in your colourful appetising food presentation.

The role reports to the general manager and is supported by an assistant kitchen manager and/or experienced local chefs able to supervise the kitchen.

Personality and skills.

Specific duties include:

Maintaining our annual 5-star award from Environmental Health.

In charge of the rota for the kitchen.

Ordering and rotating stock, checking orders on delivery. Maintaining health and hygiene standards, records and staff training. Keeping up to date with fridge and freezer temperature checks and the daily book.

Maintaining and recording a cleaning schedule; daily, weekly, monthly, quarterly etc

Using fresh seasonal ingredients locally sourced where possible at the best market price. Negotiating discounts etc. with suppliers.

Preparing, setting out and clearing away breakfast, usually continental style, and additional hardboiled eggs and porridge.

Preparing, setting out (buffet style) and clearing down a two-course lunch, typically soup and bread with three different salads. Preparing, setting out and clearing down dinner. Dinners consist of a main course and dessert.

Attending weekly meetings as and when required.

We often also have a few volunteers working at the centre, so lunch and dinner will also be provided for them, alongside the group meals.

Managing the the kitchen finances using the kitchen tracker, with targets to meet for expenditure / budget.

Preparing for any specific dietary requirements as required and maintaining a record of them. Groups notify us in advance of any special requirements (i.e. dairy-free, gluten-free, allergies etc.).

Liaising with the office and housekeeping, to establish full details of numbers, meal times, special diets etc.

Liaising with group organisers or nominated person and being responsive to requests throughout their stay.

Organising / routinely checking, tidying, sweeping and re-stocking of the dining hall Little Earth venue and group tearoom as needed, as well as providing occasional help with set-up if necessary on change-over days.

Living Arrangements.

Remuneration:

The role is paid hourly and with standard holiday pay etc.

Hours vary. Expect anything between twenty-five and forty-five hours per week, averaging out at about forty hours per week over the year. Weekend and anti-social hours are usually required.

Dan Simmons, General Manager, January 2025

_{Job Responsibilities:}

_{You’ll be co-ordinating kitchen staff and come-in chefs, as well as assistants and volunteers to ensure the smooth running of the kitchen, planning ahead at least two weeks allowing staff and volunteers to plan ahead too.}

_{You’ll join other departments in helping to plan bigger events like bespoke festivals.}

_{This role would suit a cook/kitchen manager who can work on their initiative in busy times. You will also have the ability and experience to work with specific dietary requirements to include gluten/dairy free.}

_{You will also be capable of working under pressure, being quick, organised, efficient and consistent in your colourful appetising food presentation.}

_{The role reports to the general manager and is supported by an assistant kitchen manager and/or experienced local chefs able to supervise the kitchen.}

_{Maintaining our annual 5-star award from Environmental Health.}

_{In charge of the rota for the kitchen.}

_{Ordering and rotating stock, checking orders on delivery. Maintaining health and hygiene standards, records and staff training. Keeping up to date with fridge and freezer temperature checks and the daily book.}

_{Maintaining and recording a cleaning schedule; daily, weekly, monthly, quarterly etc}

_{Using fresh seasonal ingredients locally sourced where possible at the best market price. Negotiating discounts etc. with suppliers.}

_{Preparing, setting out and clearing away breakfast, usually continental style, and additional hardboiled eggs and porridge.}

_{Preparing, setting out (buffet style) and clearing down a two-course lunch, typically soup and bread with three different salads. Preparing, setting out and clearing down dinner. Dinners consist of a main course and dessert.}

_{Attending weekly meetings as and when required.}

_{We often also have a few volunteers working at the centre, so lunch and dinner will also be provided for them, alongside the group meals.}

_{Managing the the kitchen finances using the kitchen tracker, with targets to meet for expenditure / budget.}

_{Preparing for any specific dietary requirements as required and maintaining a record of them. Groups notify us in advance of any special requirements (i.e. dairy-free, gluten-free, allergies etc.).}

_{Liaising with the office and housekeeping, to establish full details of numbers, meal times, special diets etc.}

_{Liaising with group organisers or nominated person and being responsive to requests throughout their stay.}

_{Organising / routinely checking, tidying, sweeping and re-stocking of the dining hall Little Earth venue and group tearoom as needed, as well as providing occasional help with set-up if necessary on change-over days}.

_{The role is paid hourly and with standard holiday pay etc.}

_{Hours vary. Expect anything between twenty-five and forty-five hours per week, averaging out at about forty hours per week over the year. Weekend and anti-social hours are usually required.}

_{Dan Simmons, General Manager, January 2025}