Group Kitchen Manager

Faircape Restaurant and Catering, part of Faircape Life retirement villages, is located in 6 prime locations across the Western Cape, providing meals to village residents and patients in the onsite healthcare centres.

We are looking for a** Group Kitchen Manager **within the** Western Cape **who will be responsible for overseeing administrative functions at all 6 Faircape retirement villages by managing Kitchen Managers, food wastage systems, complete food ordering systems and stock management.

**Duties will include but are not limited to**:
**Cleanliness and Hygiene**
- Ensuring that all kitchens are clean, i.e. walls, floors, fridges, storage space
- Ensuring that all equipment and crockery is clean
- Completing of monthly kitchen audits
- Ensure the cleaning schedules are well managed & adhered to
- Ensuring that all equipment, pots crockery and cutlery are cleaned correctly and with the correct chemicals

**Health and Safety**
- Implementing and managing HACCP controls
- Attending monthly H&S meetings
- Keeping kitchen on standard as per specifications of Department of Health
- Ensuring all kitchens are of correct hygiene standards
- Consult with employees regarding risk management concerns
- Report incidents immediately, record and investigate all incidents within their work area
- Immediately investigate all hazards reported and implement measures to control or eliminate such hazards

**Stock Control - Food, Equipment, Crockery and Cutlery**
- Manage stock levels of crockery, cutlery, consumables, and non-consumables
- Ensuring correct Par levels
- Ensuring daily stock takes for high ticket items
- Ensuring accurate stock counts (daily, weekly & monthly).
- Review stock variances and take corrective action
- Ensuring that stock is issued correctly
- Ensure issuing of stock (physical and administrative). Issue stock according to menu and recipes. Capture into the company system. Record wastage.
- Stock transfers - Capture stock transfers (in and out) in same period and to the correct vendor code

**Staff Rostering and Management**
- Conduct probation evaluations and performance evaluations of direct reports
- Ensure staff training and development plans are managed, implemented, and administered.
- Ensure that daily attendance of staff is managed by direct reports
- Ensure staff rostering is done as per procedure by direct reports
- Monitor and ensure staffing levels are correct at all 6 facilities

**Equipment Management**
- Fixed assets movement and disposal - Authorisation needed by Management on movement or disposal of assets.
- Manage and maintain asset stock, ensure that assets are controlled and not abused
- Report any discrepancies to management
- Ensure accurate stock counts on assets on a daily, weekly and monthly basis and submit on time
- Ensure that equipment is always clean

**Qualification**:

- Matric
- Relevant tertiary qualification advantageous

**Experience and Knowledge**:

- Previous staff management experience
- Previous experience in stock management
- Knowledge & experience of kitchen operations is advantageous
- Health & Safety knowledge & experience

**Skills and Attributes**:

- Logical, critical thinking and problem solving abilities
- Proactive
- Computer proficiency
- Excellent leadership and decision-making skills
- Ability to multitask and work efficiently under pressure
- Excellent organisational and time management skill

**Specific Requirements**
- Solid and positive references
- Clear health record
- Clear credit record
- No criminal record
- Vaccinated against covid-19 or prepared to be vaccinated prior to commencing job

Working hours are 45 hours per week, Monday to Friday, 07h30 - 17h00 with a 60 minute lunch break and every alternate Sunday, 09h00 - 14h00.

Salary on offer from R30,000 Cost to Company per month