Job Description
Title
Hours
Working
Pattern
Report to
Responsible
for
About the
Bishops
Palace
Purpose of
role
Vision and
Values
Chef Manager
40 per week
Due to the nature of the role it is essential the postholder is prepared to work
weekends, evenings and bank holidays. The number of hours or working pattern
will vary according to the seasonality of the business. The postholder will be
eligible to take time in lieu for any hours worked in addition to 40 hours per week.
Chief Executive
Chef de Partie, Café Supervison, Apprentice Chef
The site and buildings of The Bishop’s Palace and Gardens is owned by the
Church Commissioners and managed by The Palace Trust. As a charitable
organisation our mission is to protect The Bishop’s Palace by ensuring financial
stability through engaging a wide range of people for their enjoyment and learning.
The Bishop’s Table Café serves delicious locally-sourced homemade food and
some of the best coffee and cake you will find in Wells. It provides daily catering
services to visitors, regular customers and staff. The Bishop’s Palace hosts a
growing number of private events throughout the year including weddings, family
celebrations, diocesan and corporate events.
The Chef Manager is responsible for the delivery of a high quality catering
operation that guarantees excellent customer service for our visitors and
maximises profit for the organisation. The Chef Manager has overall responsibility
for The Bishop’s Table Café and catering for private functions. The kitchen will be
organised to the highest possible standards of hygiene and safety whilst providing
good quality food that meets the principles and objectives of The Palace Trust.
Our Vision
To protect the Bishop’s Palace, for all to visit, benefit from and enjoy.
Our Mission
Our mission is to provide a place of hospitality for spiritual reflection, Christian
ministry and learning, whilst conserving and developing the only living and
breathing Bishop’s Palace and Gardens open to all.
Key tasks –
What the
Palace Trust
What we value
 Our unique site and heritage
 Our local community, supporters and visitors
 The spiritual nature of the site
 Our relationship with the Bishop and his ministry
 Our warm, hospitable and engaging welcome
 The quality of our offer
 Our staff and volunteers
 Our role in shaping history
To creatively develop the café in order to attract new business and maximise
sales:
• To develop an ongoing strategy for the development and sustainability of
expects
from the
Chef
Manager
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the business;
Ensuring that all food in the café is of a high quality, which makes use of
produce grown at the Palace, is ethically and locally sourced where
possible and is purchased from reputable suppliers;
Participate in recycling and sustainable management systems where
possible;
Participate in the management of The Bishop’s Palace, be knowledgeable
about its work and manage an operation that contributes to organisational
aims.
To take overall responsibility and be accountable for the management of The
Bishop’s Table Café and the Undercroft kitchen
 To produce an annual budget for the catering function and monitor income
and expenditure throughout the year against set targets;
 To be accountable for the food produced for the café and functions and
ensure that all food produced is maintained to the highest standard;
 Maximise profit through careful ordering of stock and stock rotation,
checking invoices against delivery notes, accurate stock taking, portion
control and avoiding wastage;
 Ensure monthly stock takes are carried out and an assessment of prices;
 Monitor the cost of all items bought in and employ the most appropriate
suppliers to maintain quality and price. Maintain links with existing
suppliers and, when necessary, seek new suppliers. Be constantly aware
of new products available at the most competitive prices by talking to
suppliers and reading trade papers;
 Be aware of other catering establishments within Wells to ensure that the
price structure is competitive and that standards exceed those of others;
 Take responsibility for the daily take, float and all cash on the premises,
maintaining close links with the Management Accountant and Bookkeeper
concerning daily banking, invoicing and other relevant payments;
 Produce details of hourly paid staff, on a four weekly basis, to enable the
payroll provider to pay wages;
 Cooperate with Human Resources to ensure accurate staff records are
maintained and pre-employment checks carried out;
 Take such steps as are necessary to promote the image and raise the
profile of Palace Enterprises (Wells) Ltd. Monitor the marketing budget and
work with the Communications & Marketing Manager to ensure appropriate
marketing and promotions to raise income;
 Ensure appropriate insurance is in place;
 Identify and seek approval for expenditure, by presenting three quotations,
to replace large equipment which is either in poor working order or a risk to
staff safety;
 To demonstrate a high level of customer care and service.
To work with the Kitchen team to produce high quality food for the café and
for function catering:
 To be creative with food presentation and innovative with local and
seasonal produce;
 To be responsible for the planning and costing of menus and dishes and
the creation of new recipes and menus with regular menu changes
throughout the year;
 To liaise with the Functions Manager regarding tastings for clients for
functions/weddings;
 To ensure full production and preparation of food for functions including
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ordering stock, preparation and delivery of the final product;
Able to produce high quality food with minimal food wastage;
To complete daily paperwork as required;
To keep records regarding the sourcing of food and traceability;
Assist in all necessary kitchen duties including cleaning and wash up.
Staff development
 To ensure that staff are aware of set goals/targets and are motivated to
achieve them;
 To ensure that all staff are appropriately inducted and receive appropriate
training;
 Carry out annual appraisals for the direct reports, and ensure appraisals
are carried out for the Café staff;
 To manage kitchen staff on a daily basis and to monitor their performance;
 To develop kitchen staff and encourage a learning environment;
 To produce a rota for the kitchen team;
 Work with Human Resources to recruit further café staff when required.
Health and Safety
 To be accountable for the adherence of all Food Hygiene and Health &
Safety Regulations;
 To make sure that all café staff observe all health and safety at work
regulations as set out by the Palace Trust in accordance with its statutory
regulations;
 To set the standard and lead by example in working practice and
presentation;
 To ensure that all food is consistently prepared and stored to set
regulations;
 To ensure that all temperature records are taken on a daily basis;
 To ensure that the kitchen is cleaned to the standard set by Health and
safety legislation;
 Carry out and maintain risk assessments;
 Follow COSHH procedures;
 Report accidents;
 Nominate fire marshalls;
 Ensure safe use of machinery and equipment to minimise any risk of injury;
 Train all in the safe use of fire extinguishers;
 Promote good housekeeping practices;
 Take reasonable care for health and safety of yourself and those around
you who may be affected by your acts or omissions at work.
Communication Duties
 Ensuring good communication and team working amongst café staff;
 Attend monthly one to one meetings with the Chief Executive;
 Liaise with the Function Manager regarding catering needs for private
events.
 Attend daily briefing and weekly management meetings to keep abreast of
developments within the visitor attraction, represent the needs of the Café
staff and discuss operational issues with the other Heads of Department;
 Ensure that all Café staff are aware of any changes or news items taking
place in the Palace and feedback any comments with the Chief Executive.
Other Duties
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What you
can expect
from The
Palace Trust
Key internal
contacts
In addition to the above, the post-holder may be required to undertake other
reasonable duties and responsibilities which are compatible with the overall
scope and authority of the appointment, in discussion with the Line Manager;
Attend training courses as required.
Training and development to undertake the role
Support from The Palace Trust’s staff team
The option to enrol onto our pension scheme
25 days annual leave per year (pro rata)
10% discount in the Palace shop
10 half price tickets for friends and family each year
The Chief Executive
Function Manager
Operations Manager
Visitor Experience Manager
Communications & Marketing Manager
Management Accountant
Bookkeeper
HR Adviser
Person Specification
Knowledge
and
Experience
Essential
Desirable
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 Trained in first aid
 Good understanding of the front
of house operation
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Skills and
abilities
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Qualified as a professional chef
NVQ Level 3 or higher in relevant field
Level 3 Food hygiene certificate
Previous experience of running a
restaurant or catering function
Previous experience as a chef in a high
volume environment
Practical experience in all areas of the
kitchen
Experience of managing budgets
Experience of maintaining a safe and
hygienic kitchen environment and of
carrying out compliance
Excellent knowledge of food hygiene
and food safety
Knowledge of stock control
Experience of staff supervision and
development
Knowledge of Health & Safety law and
regulations with experience of
implementing and monitoring safe
working practices
Creative and innovative approach to
business development
Competent and organised in work flow
and working to deadlines
Able to deal with high volumes of
hospitality
Ability to delegate tasks and check the
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Personal
Attributes
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work of others
Being innovative and creative and up
to date with great food, including
presentation and ingredients
Excellent communication skills
Ability to respond well to pressure
IT proficient
Exceptional attention to detail
Customer orientated
Flexibility in relation to duties and
working hours that will include
evenings, weekends and bank holidays
Able and willing to undertake the role of
first aider
Willingness to support staff members
and to be flexible in the tasks that are
undertaken
Organised and methodical
Ability to multitask
How to Apply
Please visit www.bishopspalace.org.uk/job-vacancies to download an application form.
Please send completed application forms to [email protected] or post to:
Human Resources, C/O The Old Deanery, St Andrews Street, Wells, Somerset, BA5 2UG by 3
November 2016 by midday.