Head Chef - Grantchester, United Kingdom - Facilities management intrapreneur ltd

Description

Great opportunity for a Head Chef at the prestigious Green Man located in the picturesque village Grantchester, just outside Cambridge.

Responsible for the day to day operations of the restaurant, production, staff, brand quality and financial costs of food and payroll.

• Consistently delivering a five star standard at all times
• Ability to execute all positions on the line and help line staff when they get behind
• Execute and oversee the production of all menu items
• Complete understanding of work safety and emergency procedures
• Complete all menu allergens and fully up to date on every menu change
• Complete and keep Food Alert standards upheld and also completing all relevant ALERT 65 documents up to date
• Expedite orders correctly and efficiently to ensure smooth kitchen flow in a calm and professional manner
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides for consistency
• Ensuring all reachins and walkins are locked overnight or when not in use
• Work closely with Reception/Events to keep the menu updated to current restaurant menu trends.
• Perform line checks to include daily temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the night's service
• Check reservations and all V.I.P.S. for the day/night's service, communicate and show all specials to the servers at the daily staff meetings daily
• Create and execute daily specials to correct selling price/GP
• Do a daily kitchen briefing preservice with chefs everyday
• Implement closing duties for the runners, KP's line/pantry cooks and ensure all duties are being completed
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train the staff to SOCIALITE brand of food
• Possess good financial acumen and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed
• Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.
• Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen. Also maintaining a 5 Star rating
• Attend all weekly management meetings and company meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.

• Continuously monitor daily labour and food cost reporting sheets to ensure costs are trending within budgeted parameters
• Review monthly profit and loss statement and acts on all variances.
• Ensures all overtime is authorized in advance
• Monitors sales mix reports to ensure menu items are selling

• Support the smooth, effective, creative delivery of all new culinary menus for all future projects within Create.
• Line manage the Senior Sous Chef-Training and the rest of the kitchen management team to ensure that all Chefs on sites receive comprehensive, relevant and highquality professional chef training appropriate to their needs and abilities
• Oversee the Senior & Jnr Sous Chef
• Training's preparation and maintenance of a Training Plan to guide and enable effective, responsive, inspirational training through programme cycles, across sections and sites; and monitor progress against TrainingPlan evaluating the professional development of trainees; resolving issues promptly
• Ensure all chefs performance, behavioral and attendance information is recorded and reported consistently and clearly by the relevant chefs in a timely fashion, liaising with the Sous Chef to communicate and monitor any issues
• Be involved with the recruitment, selection, appraisals, reviews and placements of all culinary team chefs, attending events, meetings, field/sourcing trips as appropriate
• Ensure the kitchen is a secure, safe and inspirational learning environment for the chefs, resolving any issues or concerns regarding health, safety and hygiene or chef and/or trainee attitude or capability with the Senior Sous Chefs promptly

• Be responsible for developing people strategy and for the recruitment, selection, induction and training of staff and apprentices as and when required
• Set a clear vision for the kitchen, defining success and clear objectives for the team so they know your expectations as a manager and understand what they have to deliver
• Be responsible for undertaking performance reviews as and when required for the kitchen brigade and to monitor all performance objectives set for staff
• Undertake any development, coaching or performance management meetings with staff as and when appropriate
• Liaise with senior chefs in order to complete correct new starter procedures and schedule induction programme as required
• Manage team to take a pride in their role through demonstrating a consistently positive and professional approach to communication, helping all chefs and apprentices feel in control and not stressed through everybody working to clear expectations and objectivesusing great systems and procedures
• Demonstrate commitment to selfimprovement, championing a culture of continual development and progression
• Demonstrate effective methods of communication and leadership that achieve the desired results, providing support and coaching to team members to maximize their performance
• Work at a strategic level with Senior Management Team and communicate