Job Description

Job Ref:

FOR1090

Branch:

Forest of Arden Hotel Country Club

Location:

Forest of Arden Hotel Country Club, Coventry

Salary/Benefits:

15.42 per hour plus various benefits

Contract type:

Permanent

Hours:

Full Time

Hours per week:

40

Posted date:

05/06/2025

Closing date:

07/07/2025

Job Summary

A supervisory position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas off the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and team member satisfaction while maintaining the operating budget.

Scope/Business Context

A Full Time/ Part Time position based a The Forest of Arden Hotel and Country Club Number of Direct Reports - 3-6 Titles of Direct Reports - Chef de Partie

Candidate Profile

Experience and Education:

GCSE's; 4 years' experience in the culinary, food and beverage, or related professional area.

OR


2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area.

Skills and Knowledge:

Cooking

- Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment (e.g., grilling, sauteing, broiling, baking, using decorative food displays, following recipes)

Food Production and Presentation

- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

Number Facility

- The ability to add, subtract, multiple, or divide quickly and correctly.

Mathematics

- Using mathematics to solve problems.

Reading Comprehension

- Understanding written sentences and paragraphs in work related documents.

Writing

- Communicating effectively in writing as appropriate for the needs of the audience.

Oral Comprehension

- The ability to listen to and understand information and ideas presented through spoken words and sentences.

Originality

- The ability to come up with unusual or clever ideas about products, services, or situations, or to develop creative ways to solve a problem.

Customer and Personal Service

- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Management Competencies:

Adaptability

- ability to effectively adjust to major changes in work tasks or the work environment.

Aligning Performance for Success

- Skilled at focusing and guiding other in accomplishing work objectives.

Building a Successful Team

- Skilled at building a cohesive team and facilitating goal accomplishment.

Building Trust

- Ability to interact with others in an honest, fair, and respectful way; giving others confidence in ones intentions and those of the organisation.

Communication

- Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.

Customer Focus

- Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs/

High Work Standards

- Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.

Planning and Organising

- Skilled at establishing courses of action for self and others to ensure work is completed efficiently.

Problem Solving/Decision Making

- Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Work Activities

Demonstrating Leadership

-

Utilising interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Exceeding Customer Expectations

- Providing services that are above and beyond for customer satisfaction and retention.

Supervising Team Members

- Supervising and managing team members. Managing all day-today operations. Understanding team member positions well enough to perform duties in team members absence.

Developing and Building Teams

- Encouraging and building mutual trust, respect, and co-operation among team members.

Coaching and Developing Others

- Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Managing Daily Operations of the Area or Department

- Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Achieving/Exceeding Goals

- Achieving and exceeding goals including performance goals, budget goals, team goals, etc.

Communicating with Supervisors, Peers, or Subordinates

- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Training and Teaching Others

- Identifying the educational needs of others, developing formal education or training programmes or classes, and teaching or instructing others.

Modelling Appropriate Behaviours

- Serving as a role model to demonstrate appropriate behaviours.

Making Decisions and Solving Problems

- Analysing information and evaluating results to choose the best solution and solve problems.

Improving Service

- improving service by communicating and assisting individuals to understand guests needs, providing guidance, feedback, and individual coaching when needed.

Thinking Creatively

- Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Organising, Planning, and Prioritising Work

- Developing specific goals and plans to prioritise, organise, and accomplish your work.

Maintaining Productivity Levels

- Ensuring and maintaining the productivity level of team members.

Specific Duties

Sets a positive example for guest relations. Maintains food handling and sanitation standards. Maintains all Forest of Arden hotel Limited food/kitchen standards as per SOPs and LSOPs Supervises daily shift operations. Ensures all team members have proper supplies, equipment, and uniform. Performs all duties of Culinary and related kitchen area team members in high demand times. Supervises staffing levels to ensure that guest service, operation needs, and financial objectives are met. Oversees production and preparation of culinary items. Ensures completion of assigned duties. Participates in the team member performance appraisal process, giving feedback as needed. Ensures team members keep their work areas clen and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Handles team member questions and concerns. Reports malfunctions in department equipment. Communicates performance expectations in accordance with job descriptions for each position. Purchases appropriate supplies and manages food and supply inventories according to budget. Handles guest problems and complaints seeking assistance from supervisor, as necessary. Communicates areas in need of attention to staff and follows up to ensure follow through. Empowers team members to provide excellent customer service within guidelines. Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Participates in an on-going team member recognition programme. Supports and assists with new menus, concepts and promotions for the Restaurant and Banquets. Conducts training when appropriate. Monitors team members progress towards meeting performance expectations. Attends and participants in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks food of all types, either on a regular basis or for special guests or functions. Supervises and co-ordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and coked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.

Other

Performs other related tasks as assigned by management. Complies with Forest of Arden Hotel Limited policies and procedures. Working hours as required to do you job but normally not less than your contracted hours. All Forest of Arden Hotel Limited policies on Cash, Key and all Controls are adhered to and followed consistently.


Stay,Golf, Dine and Relax. An idyllic Hotel, Country Club and Spa set in acres of beautiful West-Midland woodland and recognised as one of the premier golf destinations in the UK.