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Head of Culinary Operations
2 months ago
Job Summary
The Head Chef will be responsible for leading the culinary team in producing high-quality, seasonal food in a timely fashion. This will involve developing and planning menus that meet client and customer expectations, preparing and overseeing food preparation to the highest standard, and ensuring that all ingredients are sourced locally and of known provenance.
Key Responsibilities
• Develop and plan menus that meet client and customer expectations, taking into account seasonal ingredients and local sourcing.
• Prepare and oversee all food preparation to the highest standard, ensuring that all dishes are presented to a high standard.
• Ensure that all ingredients are sourced locally and of known provenance, and that food is prepared in a timely fashion to ensure smooth service to customers.
• Deputise in the Executive Chef's absence, as required.
• Assist the Executive Chef, Company Chefs, and Food Development Director in developing and producing new service styles and food concepts.
• Communicate with suppliers to resolve quality issues and ensure that all necessary ingredients are available for menus.
• Coordinate stock ordering and stocktaking for the entire operation.
Kitchen Finance
• Plan menus and prepare food to minimise wastage and control costs through efficient purchasing and use of existing stock.
• Ensure that budgetary targets are delivered on site through a thorough understanding of GP, GP%, selling price, cost price, margin, mark up, and calculation of menu costs through recipes.
• Administer unit controls and keep records using the appropriate systems.
Managing/Developing a Team
• Lead the kitchen team in producing high-quality, seasonal food in a timely fashion, ensuring that all team members are aware of CH&CO standards and carry out their jobs in line with those standards.
• Conduct daily briefings before service to ensure that all team members understand the day's menus and are aware of their responsibilities for the day.
• Provide feedback and coaching on performance, and provide any necessary on-job training to increase the team's understanding and knowledge of produce.
• Manage poor performance in line with the CH&CO process, reporting performance issues and actions to the Executive Chef or site General Manager, as required.
• Induct new staff into their position and monitor the attendance of the kitchen brigade.
What's in it for you?
Working with CH&CO has its benefits. We've developed a range of benefits to keep you happy, including:
- Personal Development and Training opportunities
- Life assurance scheme
- Pension scheme
- Holiday allowance
- Eye care
- A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance
- Family friendly support
- A holiday purchase scheme
- Regular social events and communication with our leaders
- Volunteering days
- Recognition schemes and people awards
- Long service awards
- Access to some great high street discount vouchers
- Cycle to work scheme