Job Description

JOB DESCRIPTION

Post Title

: Head Chef - (HOD)

Rate of Pay and Benefits

: Salary offered will be commensurate with relevant experience and the level of responsibility undertaken in the post.

Accountable to:

General Manager/Millwood Director

Purpose

: To Manage the kitchen team in all aspects of food production and support the General Manager in running of the facilities, to ensure guest satisfaction is of the highest standard.

Key Responsibilities

Overall management and responsibility of the kitchen and ancillary areas.
2. Maintain the sustainable standards and ethos, focusing on sourcing local, organic and seasonal produce, whilst cooking zero waste and minimising all waste in the kitchen.

Ensuring the highest standard of hygiene & cleanliness to ensure safe food preparation Providing a safe and secure environment by adhering to the company Health & Safety and Food Safety policies ensuring all areas are compliant with audit requirements Preparing ingredients, cooking meals and plating dishes as required throughout your shift according to customer requirements
6. Orders all stock in line with business requirements

7. Controls wastage and monitors low user menu items to redesign menus in response to low sales

8. Observe, monitor and reduce the energy or waste of the kitchen.

9. Work and communicate with all suppliers to procure produce in line with company policy.

Contributes to the overall development of the business by input of ideas and opinions. Completes weekly staff rotas in accordance with forecasted business and budget guidelines. Manages annual holiday schedules within department to meet business requirements. Liaises with Front of House staff to ensure an efficient food service delivery to the guests and all hotel clients. Menu development in line with company policy and controlling agreed profit margins Attend weekly HOD meetings and contribute to in creating a positive team culture Ensures the training and development of the kitchen team. Maintains the safety and security of all food or other stocks under his/her control. Maintains precise and accurate control records for ordering, preparation and kitchen operations. Delegates responsibility to other team members. Reports any maintenance requirements to the General manager promptly. Complies with all HACCP procedures Observes all security, health and safety regulations. Manages the delivery of an efficient and friendly style of customer service within the department. Deals with all guest comments or complaints. Manages and supervises the service of food to ensure that the service meets the desired service standards. Controls operating costs. Ensures that all equipment within the department (business owned or hired) is used, cleaned and stored correctly. Carries out stock-takes as required.
29. Communicates with the team members and other head departments regarding the day's and future forecasted business.

30. Provides regular feedback to the team regarding service standards and targets.

31. Trains staff in the correct use and cleaning of all hazardous (and other) equipment.

32. Manages training and development of all team members.

33. Contributes to the training and development of other Food & Beverage staff and promotes development of their food knowledge whenever possible.

34. Ensures that all kitchen team members comply with the company policies and standards including: absence, sickness, poor performance, disciplinary and grievance procedures.

35. Maintains all records in support of or relating to the effective implementation and control of the Food Safety Policy (or other).

36. Knowledge of COSHH regulations.

37. Keeps up to date with all relevant legislation.

38. Compliant in personal professional presentation at all times.

39. Observes all health, safety and hygiene regulations.

Experience and training:

Good understanding of Football/Restaurant kitchen operations Minimum level 3 food safety and hygiene Good understanding of written and spoken English Menu development and creation in line with regional demands

Safeguarding

Ensure the Companies Safeguarding Children rules and regulations are adhered to at all times in accordance with current legislation

Promote equality and diversity as part of the culture of the organisation

Continually work towards the Companies corporate strategic goals

Confidentiality

To ensure that confidential information about the group and its customers and staff is not disclosed to anyone except other members of staff and then only if such disclosure is in the proper course of your duties.

To ensure that information about the Group and its customers neither used nor appears to be used for personal advantage of for the advantage of a third party.

To ensure that if you are required to take working papers or other documents of a confidential nature off Group premises, you ensure that proper and adequate arrangements are made for their security.

Customer Service

Identify and meet the needs of internal and external customers, focusing on initiating and welcoming contact and communication whilst striving to deliver first class customer service.

Recognise potential complaint situations and make effective steps to avoid and/or resolve these situations.

Self Development

To undertake any necessary internal or external training sessions and to take personal responsibility to seek opportunities to develop yourself and to realise your own potential.

Team Work

Ensure effective communication within your work team and actively offer support and guidance as necessary.

Security / Stock Control

Ensure compliance with all of the Companies security, stock control, loss prevention and key holder procedures.

Equal Opportunities and Harassment

Ensure understanding, awareness and compliance with the Companies Dignity at Work Policy.

Health and Safety

Ensure understanding, awareness and compliance at all times with the Companies Health & Safety Policy.

Hours of Work

The employee is required as and when required, Monday to Sunday, according to the operational requirements of the department or demands of the business. In addition, the employee may be required to work weekends and evenings according to the operational requirements of the department or demands of the business.

Technical Skills and Knowledge

Excellent communication skills

Strong customer focus

Menu Development an understanding of GP% margins

Problem Solving/Proactive approach to find solutions

Time management skills

Attention to detail

Flexibility

IT and numeracy skills

Ability to work under pressure

Job Types: Full-time, Permanent

Pay: 35,500.00-40,000.00 per year

Additional pay:

Performance bonus
Benefits:

Bereavement leave Company pension Discounted or free food Employee discount Free parking On-site parking Sick pay
Schedule:

10 hour shift 12 hour shift 8 hour shift Day shift Every weekend Holidays Monday to Friday Night shift Weekend availability
Work Location: In person

Reference ID: Head Chef - Eastleigh Football Club