Catering Vacancies

Quoted from Spatchcock

The food is shocking in McMenemy's. Only eaten there once and that was enough for me. The whole hospitality setup needs modernising - 1970's cutlery and crockery, shocking decor, frozen veg for function dinners, service was slow and a certain person working when I ate there had a right attitude and a face like a slapped ar$e 🙄.

Sounds to me that to find the reason for your bad experience you need a mirror.

It’s a catering facility at a lower/non league football ground.
I certainly wasn’t expecting a Michelin Star experience. I always find that a pleasant attitude towards the staff is returned !!!
UTM

Quoted from Spatchcock

The food is shocking in McMenemy's. Only eaten there once and that was enough for me. The whole hospitality setup needs modernising - 1970's cutlery and crockery, shocking decor, frozen veg for function dinners, service was slow and a certain person working when I ate there had a right attitude and a face like a slapped ar$e 🙄.

I mean may be the staff were mardy but the only time my experience in Mcmenemy’s was dampened was when a certain person was there.

Had numerous functions there and food has always been top notch…even got mother in law approval.

I’m all for calling out the club etc and perhaps decor/lay out could be modernised but if we’re picking fault with the club Mcmenemys is a long way down the list…

Now the chairman’s lounge…if somewhere needs a revamp then perhaps there’s a place to start, but again, drinks and food have always been decent.

Advertising for these positions again just shows that the club is moving in the right direction, having a head chef means the food should be at a better standard and the players might actually get a decent meal now, instead of under the previous regime you saw staff walking across the pitch at full time laden with pizza boxes and trays of left over sandwiches.

and a match day catering supervisor should certainly raise standards in the catering vans!

I worked in hospitality for close on 40 years.  It is a very difficult sector to succeed in, even before trying to satisfy customer expectations.  As is always the case in most walks of life,  90% of people will be fine, 10% will never be happy.
I am only talking of McMenemys (a different type of catering than elsewhere at Blundell, hence the different vacancies)

I have taken dozens of people to McMenemys from the Cambridge area and have never had anything but good comments.
There have been minor problems:
- I am not aware of the facility issues in the kitchens
- I am not aware of the adequacy of staffing levels
- I am not aware of general working conditions. I am sure many people were working because they
   needed to, were not working for pleasure and may not have had many other options (not an
   excuse but reality). I found that staff, 99% of the time, perfectly responsive to courteous
   customers !

Of course decor can always be tweaked/overhauled that is largely subjective but I can equally imagine many decrying such expenditure when playing budgets were under discussion.   One could suggest improving decor would bring in more custom but that is debatable IN THIS INSTANCE, as pre-match McMenemys was invariably very busy.  The cost would probably not justify the benefit.
If there is a major effort to extend the use of the facility, then different considerations may come into play.

From the evidence so far, the new regime appear to be on the right track.  I don’t see why this area of the operation should be any different.
UTM.

Quoted from HistonMariner

I worked in hospitality for close on 40 years.  It is a very difficult sector to succeed in, even before trying to satisfy customer expectations.  As is always the case in most walks of life,  90% of people will be fine, 10% will never be happy.
I am only talking of McMenemys (a different type of catering than elsewhere at Blundell, hence the different vacancies)

I have taken dozens of people to McMenemys from the Cambridge area and have never had anything but good comments.
There have been minor problems:
- I am not aware of the facility issues in the kitchens
- I am not aware of the adequacy of staffing levels
- I am not aware of general working conditions. I am sure may people were working because they
   needed to, were not working for pleasure and may not have had many other options (not an
   excuse but reality). I found that staff, 99% of the time, perfectly responsive to courteous
   customers !

Of course decor can always be tweaked/overhauled that is largely subjective but I can equally imagine many decrying such expenditure when playing budgets were under discussion.   One could suggest improving decor would bring in more custom but that is debatable IN THIS INSTANCE, as pre-match McMenemys was invariably very busy.  The cost would probably not justify the benefit.
If there is a major effort to extend the use of the facility, then different considerations may come into play.

From the evidence so far, the new regime appear to be on the right track.  I don’t see why this area of the operation should be any different.
UTM.

Your grub was always spot on

Quoted from moosey_club

It is of course business sense but to me, when you are advertising a post for a chef at the "premier" catering facility at the club and providing meals for players then having "cost effective" as one of the key items in the description makes it sound a bit cheap.
That should be left to the interview stages and behind closed doors IMO.

One of the key requirements of head/senior chefs is to be able to ‘cost’ meals and manage gp% effectively. Food (can be) a high profit margin if managed correctly. And if advertising for a key role then I’d expect the right person to be able to do this and it also lets applicants know in advance what the role entails.

Quoted from WOZOFGRIMSBY

One of the key requirements of head/senior chefs is to be able to ‘cost’ meals and manage gp% effectively. Food (can be) a high profit margin if managed correctly. And if advertising for a key role then I’d expect the right person to be able to do this and it also lets applicants know in advance what the role entails.

Then " responsible for budgeting " or " sustainable " could be used. Cost effective just sounds cheap and nasty when it comes to food.

Quoted from LH

These are jobs that F*nty did himself before the takeover. He could leave a pie in the oven, climb the floodlights, replace bulbs, climb down and be back in time for the pies to be cooked to an adequate food safety standard (and nothing more). Amazing he did all this with a broom shoved up his bottom so he could sweep the floors at the same time as doing everything else really.

Everything apart from the washing up he made sure that was a women’s job with his infamous sink joke...

Quoted from moosey_club

Then " responsible for budgeting " or " sustainable " could be used. Cost effective just sounds cheap and nasty when it comes to food.

I don't know, that might be more how you're reading it.

'Cost effective' doesn't mean cheap, and amounts are all relative to cost, mark-up, overheads and profit margins. Doesn't matter if its a fine dining establishment at £60 a head or a two meals for a tenner pub, it needs to be cost effective.

I worked for years as a chef at various places and 'cost effective' in a job advert wouldn't have made me bat an eyelid tbh, it is part of the job.

FFS there is a lot of nit picking over the expression "cost effective" especially from those who have had no experience of either the hospitality or catering industries. As has been mentioned by those that have, myself included, it is part of what's expected from people in the role of Head Chef and wouldn't be interpreted as "cheap".