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Kitchen Manager/Head Chef

Posted 4 January by Flaming Grill Ended

The Jolly Miller Flaming Grill - Kitchen Manager/Head Chef

The duties of this job require a high degree of specialised expertise and skill in maintaining established standards of quality and accuracy.

The job environment is structured and job expectations are clear. While the pace of the work is faster than average, quality is never compromised. The focus of communication and organisational relationships is based on technical expertise.

The position encompasses a defined span of control and opportunity for someone who engenders trust, demonstrates a sense of urgency and assures consistent achievement of quality standards. The work requires making decisions that support company guidelines authoritatively and quickly.

Role Overview

To inspire and motivate Kitchen Team Members to deliver food to specification and therefore achieve Sales and Profits, whilst complying with all Health & Safety and Food Hygiene requirements

To maintain a safe working kitchen environment for all team members in accordance with GK policies and procedures

Key Responsibilities

Most engaged teams

Training and recruitment of Kitchen Team Members in line with company and statutory requirements

Identify recruitment needs and agree action plan in a timely manner

Identify training needs and deliver training to drive sales and profits

Assist in the setup, update & completion of all staff personnel & training files

Assist in the Performance review of all kitchen team members on an ongoing basis

Leadership and coaching to deliver service

Leads by example, setting the pace and standards

Train and develop the team to deliver food to specification

Guest obsessed

Ensure all dishes are to company specification

Ensures readiness for service and the pace is set for peak trade

Ensure that all food is presented for service in a timely manner and in correct sequence

Ensure that the storage of food meets company and statutory health & safety requirements

World Class Execution

Implement and ensure the company Health & Safety policy is met at all times - this includes the training of all kitchen team members

Ensure temperature records and food labelling is maintained and up to date

Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept

Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods

Promote a positive perception of the company at all times both internally and externally

Performance

Works towards delivering Theoretical Food Margin

Can identify areas of poor performance and put actions in place to improve results

Orders of food stock appropriate to sales levels and not over ordered

Monitors and controls stock levels - daily, weekly and monthly ensuring there are no shortfalls

Controls and records all wastage

Required skills

  • Coaching
  • Food Hygiene
  • Recruitment
  • Stock Control
  • Training

Reference: 34134072

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