Job description:
Reports to: General Manager Main purpose of the job: To effectively manage the daily operations in the kitchen and the chefs team to achieving the highest standard of food production To control and manage the food cost within the budget, and control production and portions in line with agreed specifications Liaising with suppliers for food orders and source local and seasonal ingredients in accordance with the Company rsquo;s sourcing policy Producing menus and new dishes Managing, training and recruiting chefs Key Result Areas: Food Preparation and Production: To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently. To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract. Ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management. To manage the food cost targets in line with the agreed budget. To maintain and control stock levels at no more than 1.5 times weekly consumption taking stock once a month as a minimum. Record and maintain accurate pricing data for all commodities on the unit stock sheets. Recommend and promote new menu ideas and work with the Development Chef to develop new dishes. Hygiene, Health and Safety: To ensure the kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment. To ensure that the company food hygiene management system is in place and fully understood by all the team. To ensure that the kitchen team comply with the policy on personal hygiene and uniform. Ensure that there is a strict adherence to COSHH regulations where applicable. To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies. Develop a relationship with the local EHO seeking advice and guidance as necessary. To ensure cleaning rotas are operational throughout the food production and service areas. Encourage employees to work safely and lookout for the safety fellow workers and customers. Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the General Manager. People Management and Development: To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job. With the support of the Operations Manager and the Development Chef, equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching. Support all members of the team to reach their full potential and give them the opportunity to develop their career. To conduct regular performance reviews with the team offering training and coaching when necessary. To conduct a formal appraisal each year with each member of the kitchen team using the company standard format. Trade test all new culinary staff prior to job offers being made and take an active role in the selection of new team members. Customer Service: To work with the General Manager and the Operations Manager to agree actions following customer feedback. Brief the foodservice team on the menu and content of each dish prior to service. Be visible in the Caf eacute; during service helping and supporting staff as well as communicating with customers. Be visible and support the hospitality team during all major events. Keep up to date with latest trends in the foodservice industry and work with the team and the Development Chef to introduce new ideas regularly. Ensure members of the culinary team receive customer service training and understands the importance of making every customer feel special and enjoy the experience of dining in our Caf eacute; or being part of an organised event. Financial Performance: To understand the catering budget and work to the agreed targets on food cost, labour hours, sundries, and wastage. Communicate daily and weekly financial targets to all members of the kitchen team as appropriate. To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented. To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner. To work with the General Manager and the Operations Manager to identify efficiencies through innovative working practices. Team Effectiveness: To be an active member of the management team and support colleagues in the achievement of their KPI rsquo;s. To attend all necessary training programmes to develop your own potential and enable your progress in the company. To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences. To support the Company Development Chef in the development of the overall Graysons food offering. Key Performance Indicators: Consistent achievement of annual food cost target Customer satisfaction scores over 90% Labour turnover below % Turnover growth Feedback from the Development Chef EHO reports/H S scores Scope of Responsibility: Food cost % Wastage % X number employees Key Competencies Required: Leadership ndash; ability to lead a team effectively. Good communicator ndash; ability to communicate at all levels internally and externally Innovative ndash; seeks out and develops new menu and recipe ideas Team player ndash; ability to motivate a team and support team members Loyal ndash; supports and represents the ideology of Graysons Skills Required: Excellent cooking skills An understanding of produce and ingredients The ability to write menus that are both creative and profitable Management skills Qualifications: City Guilds diplomas in professional cookery BTEC HND in professional cookery A foundation degree in culinary arts Health and safety and food hygiene certificates Job Types: Full-time, Permanent Salary: GBP43,000.00 per year
