Head Chef

16 September 2021

16 September 2021

The Head Chef will be responsible for providing day to day culinary expertise, innovative menus and quality service in line with business objectives and Elior UK standards to achieve and maximise set targets. Establish and maintain a committed and engaged team.

JOB TITLE: Head Chef – NMC

JOB TYPE: Permanent

RESPONSIBLE TO: General Manager

SALARY: £38,000 per annum

HOURS: 40 hours per week, will include weekend and evening hours

ROLE SUMMARY

In the role you must be able to demonstrate…

A passion for service: warm, friendly and genuine with excellent all round communication skills. Establishes strong relationships with colleagues and customers and maintains a professional image at all times. Able to advise others in a specialist area of expertise.

A performance driven approach: Ability to work in a high pressure environment.

Taking the initiative: confident and able to motivate, influence and persuade others.

Respecting commitments: Adaptable, whilst able to confirm strictly to Elior UK procedures. Methodical, thorough with persistence to see a job through to conclusion.

MAIN RESPONSIBILITIES

The Head Chef will be responsible for providing day to day culinary expertise, innovative menus and quality service in line with business objectives and Elior UK standards to achieve and maximise set targets. Establish and maintain a committed and engaged team.

KEY ROLE RESPONSIBILITIES

  1. To participate fully in the business and play a positive, proactive part in contributing to the overall success of Elior and to ensure that every possible effort is made to achieve unit turnover and profit targets
  2. Proactive management and leadership of kitchen team. Responsible for recruiting, supporting, training and people development to deliver an efficient, high quality service to Elior UK, the customer and client
  3. Accountable for ensuring ongoing team communications, including building internal and external relationships, management reporting and client liaison to enable operational excellence
  4. Accountable for maintaining, ordering and controlling food stocks within budget using the correct order, receipting, estimating and invoicing process
  5. Responsible for creating a platform for financial growth through cost control and culinary excellence and by creating a culture of innovation, adaptability and challenging the norm
  6. Accountable for COSHH, Food Safety, H&S, legal regulations, environment policies and duty of care to customers and colleagues
  7. To ensure that all purchases are for fresh ingredients (where possible), from Welsh suppliers (where possible) and using the company’s Nominated Suppliers
  8. To be responsible for menu planning, with full StarChef costings to agreed specifications and to ensure that all items are presented to the highest standard in terms of colour, content, balance, freshness, flavour, detail and consistency
  9. To ensure the efficient production of all food, meeting service times and replenishing as necessary ensuring high standard of food presentation and portion/quality control
  10. To continually strive to offer new food trends and ideas to the General Manager with the overall purpose of developing exciting, modern menus, promotions and concepts and ensuring that all service areas (restaurant, coffee shop and events) continually offer new products
  11. To ensure that the legal and Company requirements are adhered to in respect of Hygiene, Health and Safety and Food Safety Law for all staff, visitors and customers in all areas
  12. To ensure that all paperwork related to Company and statutory regulations pertaining to Food Hygiene and Health and Safety is completed accurately, on time and are filed as per company standards
  13. To ensure that all cleaning is undertaken in all areas to a high standard and that Cleaning Schedules are completed accurately and filed appropriately
  14. To attend, when required, food tastings and demonstrate a clear knowledge and understanding of dishes, take photos and keep notes as necessary
  15. To ensure that all kitchen staff receive the necessary induction, training, performance management, development and discipline. Full job performance must be achieved in accordance with Company and statutory employment and equal opportunities policies. To deal with any HR issues that may arise as per company procedure
  16. To attend weekly operations, department and Health and Safety meetings with all relevant employees to ensure efficient communication
  17. To minimise wastage of resource and labour
  18. To be responsible for the delivery of all goods, ensuring they are of an acceptable standard, are distributed to the correct storage area, maintaining good stock rotation, ensuring that the relevant paperwork is completed accurately and that the security of stores and other areas to eliminate potential loss
  19. To carry out occasional special projects and progress new initiatives
  20. To help protect all company property in the unit and maintain all such property in a manner of good and safe repair
  21. To attend, as required, off site meetings, conferences, training and unit visits as organised by the company and where appropriate notice is given in company provided accommodation for overnight events
  22. To ensure that the team are adhering to: the terms of their contract; uniform standards; time keeping and attendance; breaks; online training targets
  23. Ensure the service team has thorough and up to date product and service knowledge in order to provide relevant information to customers and clients including provenance, allergens and recommendations
  24. Ensure that all complaint handling is dealt with professionally and in line with procedures
  25. Manage the compliance of COSHH, Health & Safety, Hygiene and Food Safety regulations throughout the team and to report any incidents in line with procedures
  26. To produce the weekly costed rota in line with company budget
  27. Ensure that expected the level of cleanliness is maintained in all areas
  28. To assist the wider management team with any other duties to meet the needs of the business
  29. To prepare for and actively engage in weekly Operations Meetings
  30. To support any of the local Elior UK team as and when required
  31. Keep open lines of communication with the General Manager by effective, regular and detailed communication
  32. Operational Excellence: committed to achieving results through demonstrating a “can-do” attitude
  33. Responsibility: takes personal responsibility to ensure all Elior ways of working are adhered to

HOW TO APPLY

Please send a covering letter and cv to Lauren Crimmins on lauren.crimmins@elior.co.uk