Culinary Operations Executive Chef

4 weeks ago

Horley, Surrey, United Kingdom Gate Gourmet Full time

Position Overview:

Reporting directly to the Unit General Manager and indirectly to the Regional Executive Chef, the individual in this role will oversee the kitchen and food assembly teams, ensuring the highest standards of food production are met in a safe and timely manner. This position also entails managing food costs in accordance with the budget while upholding food safety regulations within the production area. Participation in menu development and planning activities will be required as necessary.

The ideal candidate will possess a proven track record of leading teams in a fast-paced, high-pressure environment. They should demonstrate the ability to foster relationships, mentor, and develop team members while showcasing strong leadership capabilities. Exceptional organizational and analytical skills are essential, along with effective communication skills to engage a diverse audience of internal and external stakeholders.

Key Responsibilities:

  • Drive the execution of culinary operational goals and standards.
  • Exhibit strong leadership and training skills while implementing standardized production techniques through effective planning and oversight.
  • Lead the development of strategic production plans to ensure efficient product quality delivery, enhancing customer satisfaction.
  • Enhance menu quality and consistency by analyzing production records and expenses; encourage kitchen staff engagement in quality improvement initiatives; evaluate and redesign processes as needed.
  • Collaborate with various teams to enhance menu offerings and boost customer satisfaction and operational efficiencies.
  • Ensure compliance and standardization across regional flight kitchens.
  • Oversee the selection and maintenance of food ingredients and supplies; assess the quality of food deliveries; manage inventory levels and cost controls.
  • Maintain professional knowledge by participating in educational workshops and reviewing industry publications.
  • Educate staff on culinary terminology, cooking techniques, and proper food measurement.
  • Achieve culinary financial targets by forecasting needs, assessing menu changes, and managing expenditures.
  • Monitor staff capabilities to ensure all culinary team members possess the necessary skills for food preparation and cooking.
  • Plan, coordinate, and oversee all food production activities within the unit.
  • Work closely with other management team members to ensure seamless operations.
  • Accountable for the management of culinary staff, including recruitment, training, and performance evaluations.
  • Manage the culinary budget, including labor costs, food expenses, and productivity metrics.
  • Ensure adherence to quality production standards and processes.
  • Promote a safe and healthy work environment by enforcing company standards and procedures.
  • Ensure compliance with HACCP and regional safety regulations.
  • Stay updated on culinary trends and techniques as an active participant in the SPICE program.
  • Collaborate with Menu Development and Commercial teams to ensure adherence to menu specifications.
  • Represent the culinary team during menu tastings.
  • Recruit and onboard new culinary staff into kitchen operations.
  • Lead team briefings, communicate with stakeholders, and manage staff effectively.
  • Make decisions and resolve daily operational issues, providing guidance on changes as necessary.
  • Lead menu changes and recipe training and integration.
  • Support operational processes and technology implementation within kitchen areas.
  • Manage compliance across all kitchen processes.
  • Oversee production materials control in collaboration with materials stakeholders.

Qualifications and Experience:

Education:

  • Chef qualification by trade.
  • Associate or Bachelor Degree in Culinary Arts or a related field, or significant experience in an Executive Chef role.
  • Essential management or leadership qualification.

Work Experience:

  • Extensive experience as a qualified Chef.
  • Significant prior experience in an Executive Chef position.
  • Previous supervisory experience in high-volume food production or catering environments.
  • Experience in in-flight catering or high-volume food service settings.

Skills & Knowledge:

  • Demonstrates integrity, confidentiality, and professionalism at all times.
  • Ability to work independently and resolve issues efficiently.
  • Effective verbal and written communication skills in English.
  • Proficient in Microsoft Office applications (Outlook, Word, Excel).
  • Ability to perform under pressure and manage tight deadlines.
  • Proactive, positive, and flexible attitude.

About Gate Gourmet:

Gate Gourmet is the leading independent provider of catering services for airlines, forming the core of gategroup, which offers a comprehensive range of products and services to meet various on-board needs. We deliver over 200 million meals annually to more than 270 customers at approximately 120 airport locations worldwide.

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