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Title: Head chef
Reports to: Venue manager (operationally), Group executive chef (logistically)
Job overview
Responsible for the consistent preparation of restaurant quality food of the highest quality, presentation and flavour for large numbers of guests on the wedding day, breakfast and other food facilities resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, health and safety, hygiene practices and training within the kitchen.
To develop, lead, inspire, and motivate a kitchen brigade who will drive the aspirations of the company. Be an ambassador of the brand.
Key responsibilities
People lead your team through strategic planning, good communication, training, support, monitoring and where necessary praise and reprimand. Recruit well, promote or remove as appropriate.
Product Deliver a product that exceeds expectations in terms of taste, quality and presentation. Actively liaise with team members to innovate and improve dishes and cooking techniques.
Customer service Deliver the companies stated mission with exceptional service and venue standards for the bridal party, their guests plus new prospective clients.
Financial Understanding all financial targets, forecasts and budgets and strive to deliver or exceed them through control, efficiency and improvement.
System and process Full compliance of all operating controls, SOPs, policies, procedures and service standards.
Duties and tasks
People
Understand the function of the organisational chart and line management system.
Meet daily/weekly with key team members to communicate, review and improve operations.
Arrange a formal weekly meeting with venue manager and group executive chef to communicate, plan and prioritise.
Providing coaching, support, mentoring and performance management of your team.
Responsible for all recruitment activity ensuring recruitment tools and process are used consistently to ensure quality, skills and legal standards are met.
Deal with poor performance &/or disciplinary issues correctly inline with company policy and legal direction.
Create harmony and build a team spirit. Recognize and resolve issues as soon as possible.
Inspire and motivate all personal to be the best they can.
Lead by example.
Customer service
Deliver beyond expectation.
Provide an outstanding level of customer service when dealing directly with couples.
Deal with Customer complaints in a professional way and using feedback to improve.
Developing and maintaining the image, perception and integrity of the Collection brand
Build excellent working relationships with key internal and external partners.
Financial
Understand the financial drivers of the business and seek ways to control
and improve them.
Maintain or improve GP margins.
Adhere to budget constraints.
Continually monitor KPIs to see they perform to target.
Rota staff accurately to deliver our service standards at the optimum level of personnel required.
Drive reduction in departmental operating costs & overheads by encouraging a mentality of prudence, thrift and economical management.
Systems & process
Complying with all Company requirements including H&S, Food hygiene and staff welfare.
Adhering to and ensuring Team comply with the crisis management process
Monitor brigade are adhering to stock control systems and dot dating.
Create and improve all SOPs to improve the company objective of one right way. Continually recognise the need to develop and use how tos & tick lists
Ensure that all personell have the tools and knowledge to undertake the right actions for their role and follow the correct process & procedure.
Oversee that all staff have been given induction and follow SOPs.
Product
Be responsible for a smooth and efficient service, communicating with front of house managers, with the focus being on exceptional customer service.
Embrace new ideas, cooking techniques and presentations.
Become a positive contributor to our food vision in senior chefs meetings, where you are given an opportunity to assist in updating and refreshing our food offering, whilst remaining true to the ethos of the brand.
Ensure that all food is being stored, prepared and served to the highest standard.
Control costs without compromising quality.
Ensure that staffing levels are in line with business levels.
Regularly review all menus and food presentations with the Group Executive Head Chef, to confirm that offerings are in line with market trends.
Key skills
Leadership
Communication
Organisation
Pride & passion
Conflict resolution
Astuteness
Success looks like
Accurate on budget staff levels (kpis)
GP% to target (monthly P&L)
A harmonious team spirit (staff feedback/turnover/sickness)
Great customer feedback (reviews)
Consistent high standard of kitchen hygiene (inspection)
Adherence to EHO (inspection/5 stars)
Consistent high standard of food (monitor form/guest feedback)
