Job Description

Job Purpose

Under the full support of the General Manager, you will be in control of all aspects of the kitchen from food preparation to hygiene standards, you will be responsible for managing and developing your team, ensuring that quality, speed of service, standards and legal compliance are met and exceeded.

Principal Responsibilities

People Stock control high standards of hygiene
Delivers high quality food in line with specification with the support of their kitchen team.

Proactively seeks to attract new talent to the business for current and future recruitment needs.

Develops and evolves a robust succession plan for key roles within the pub, through the identification, recruitment and development of future talent.

Motivates and leads the team to success, using imaginative incentives and rewards.

Operates within the framework of HR legislation and company guidelines.

Assists in the development of the team, through training, coaching and feedback, taking an active part in the personal and professional growth of every team member.

Ensures all new starters are comprehensively trained to maintain service levels and comply with relevant legislation.

Ensures that the kitchen team are all competent and trained to legal, and compliance standards through on-going coaching and feedback.

Service and Standards
Responsible for ensuring that the kitchen is safe, legal and compliant with legislation.

Monitors and reviews the performance of the pub against all customer focussed measures (SMILE, TripAdvisor etc.), and works closely with the General Manager to ensure consistency of food production.

Delivers uncompromising brand standards and inspires the team to deliver the best!

Conscious management over stock levels, ordering and wastage, with a strong focus on GP management.

To ensure that all equipment is maintained in a safe, clean and efficient working condition in accordance with Company instructions and report all defects, accidents damage

Regularly reviews customer feedback from all available sources, both internal and external, to identify key focuses and shape action planning.

Focusses on food delivery, speed of service and quality, in line with Brand requirements to ensure a consistent and excellent dining experience for the customer.

Business Planning and Development
Continually reviews business performance, develops and promotes a strategy for success.

Understands and works to the budgets set for the business, assisting the General Manager with the conscious management of costs and controls to maximise profit

Supports the General Manager in creating quarterly business plans, including new and inspiring ways of how to drive the business

Possesses outstanding rota management skills to maintain correct staffing levels and understands the importance of controlling labour costs.

Creates and maintains a strong support network within the business - network outside of the pub.

Uses knowledge of the businesses trading patterns to effectively deploy the team in order to achieve maximum sales and productivity.

Embraces the wider company values and our Destination business strategy

Builds a strong understanding of the competition and market trends.

Legal and Compliance
Ensures that all equipment is maintained in a safe, hygienic and efficient working condition in accordance with Company and manufacturer instructions. Reports all defects, accidents and damage that occur on site as appropriate.

Manages and Audits all back of house areas of operation to ensure legal compliance, Health and Safety and Food safety legislation is met and exceeded at all times.

Ensures that the pub is operated within the terms of the Premises license, and any conditions within, and that the four licensing objectives are upheld at all times.

Full accountability for EHO & nsf scores, Audits and Health & Safety within the kitchen.

Job Types: Full-time, Permanent

Pay: 12.50-14.00 per hour

Benefits:

Discounted or free food Employee discount On-site parking
Ability to commute/relocate:

Pevensey BN24 5BU: reliably commute or plan to relocate before starting work (preferred)
Experience:

Chef: 5 years (required) Management: 1 year (preferred)
Licence/Certification:

Driving Licence (preferred)
Work Location: In person