Head Chef

New Yesterday

Purpose To lead their kitchen team in delivering fantastic, consistent dishes to the companys standards.
The Head Chef reports to the General Manager, having overall responsibility for the kitchen. They are responsible in delivering great food by developing and managing a well-trained, guest-orientated team to deliver a high-quality dining experience compliant with all company standards and safety.
The Head Chef personally leads with, and works with the General Manager to create, a culture that puts the guest first and is passionate about the ingredients, atmosphere, and service in their restaurant.
Key Responsibilities:
Guest orientated food service
To plan, prepare, cook and present food to the standards required by the company
To ensure the companys reputation for excellent food and service is delivered each and every shift
To support the General Manager in the day to day running of the restaurant
Ensure that guests are given a prompt and efficient service on every shift, whether present or not
To be guest focused at all times, approachable to the team and quick to exceed guests expectations, instilling the same in their team
To deal with complaints about food or delivery of food in a polite manager, being supportive to the floor team in their actions and instilling the same culture in their own team
Act as a positive ambassador for the business
Develops the team Ensures the whole process of kitchen team building is delivered effectively i.e. succession planning, recruitment and selection, induction, on-going training and coaching, performance reviews
To lead the kitchen team and build a service focussed, enthusiastic, engaged, knowledgeable and committed team
Manages individual and team performance to deliver company standards and policies
To conduct structured meetings with their team and support the General Manager with the restaurant team meetings
Actively seeks feedback from the team in order to improve and develop the team culture, guest service and standards and gives the feedback to the General Manager
To provide training, development, coaching and create written development objectives at annual reviews for their kitchen team
To recruit and retain high calibre people
To support the General Manager in counselling and disciplinary/grievance hearings where necessary
To ensure that all kitchen personnel and training records are up to date
To give constructive and consistent feedback to all kitchen team members to ensure consistent performance management and effective development. Feedback regularly to the General Manager about the floor teams performance
Delivers great results: To control portion size and monitor waste by training and monitoring their team
Manage the food costs to budget
Take ownership for the ordering of food, dry goods, and equipment from the nominated suppliers
To keep abreast of competitor activity and use the information to develop menu ideas and specials
To be active in, and know what is going on, in the local kitchen community
To feedback P & L information to the management and the wider team in a relevant understandable way and create action plans to ensure that targets are met
To work with the General Manager to deliver results through margin management and cost controls in line with company standards
To work with the General Manager to ensure the rota is optimised and mitigation taken to maximise all opportunities
To adhere to financial policy, practices, and procedures
To ensure the security of the site as a key holder
Manages compliance:
To ensure Food Policy documentation is completed on a daily, weekly, and monthly basis in accordance with company policy
To be fully aware of, knowledgeable and focused on all legislative and company standards and procedures e.g. Employment Law, Health and Safety, Fire Safety, COSHH, Food Safety, and the administration and training required to ensure compliance
Ensure all equipment is well maintained and in good working order, reporting to the General Manager if not
To manage the kitchen team in line with the Food Safety and Health and Safety Management Systems to safeguard guests, team with the aim of the business achieving EHO 5-star rating
To adhere to all open and closing standards, including cleaning, and that this is delivered each and every shift
To ensure all other administration and paperwork is completed on time and correctly and reported back to the General Manager of any concerns
To ensure all team members are issued with sufficient uniform to maintain excellent levels of personal presentation and hygiene
Ensure all COVID-19 risk assessments, policy and procedures are trained in and adhered to.
The above are key tasks for the role but please note that this is not an exhaustive list and may change from time to time in line with business needs. This description applies to those performing the role whilst undertaking training in order to fulfil all aspects of the job.

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Location:
Brierley Hill
Job Type:
FullTime

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