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Head Chef

2 months ago

Liverpool, Liverpool, United Kingdom Aramark Full time

About the Role:

Aramark UK is seeking a highly skilled and experienced Head Chef - Premium Dining to join our team at Everton Football Club. As a key member of our culinary team, you will be responsible for delivering exceptional culinary experiences across our premium dining outlets.

Key Responsibilities:

  • Mobilisation:
    • Support the creation of menus, product sourcing, and menu costing for our premium dining outlets.
    • Develop health and safety processes, including cleaning rotas, standard operating procedures, and training manuals.
    • Build a team structure for service, support recruitment and training for permanent team members, and implement a culture of continual feedback and development.
    • Develop strong relationships with procurement, logistics, and third-party suppliers to ensure product quality, stock control, and stock holding.
    • Set up kitchens to ensure they are adaptable and highly functional to support speed of service, safety, and easy maintenance.
  • Business as Usual:
    • Food Production & Operational Delivery of all premium restaurants.
    • Ownership of the day-to-day delivery of consistent and exceptional product quality and service standards to achieve and ideally exceed department targets.
    • Drive our guest-focused culture through consistently demonstrating an in-depth knowledge and appreciation of hospitality standards and client needs.
    • Extensive knowledge of food handling and food safety standards that comply with UK law on food safety.
    • Stock management, including stock ordering, stock usage, wastage, and waste recording.
    • Ability to manage labour cost, food costs, and ensure they do not impact on profit potential or be detrimental to service delivery.
    • Ensure effective and robust recruitment plans and processes exist to source and deploy large volumes of casual workers per differing event requirements.
    • Develop training programs to ensure staff are equipped to provide exceptional service to Premium outlets.
    • Work closely with the management team to develop and sustain a high level of team energy and engagement, focused on great food and hospitality.
    • Conduct regular performance reviews and talent management/succession planning activity, based on agreed and measurable KPIs.
    • Ensure the nutritional philosophy is present across all sites, with focus on new food trends and innovation.
    • Manage the procurement systems, ensuring all users submit invoices and documentation within the agreed timescales.
    • Responsible for Premium staffing planners and weekly labour, producing schedules, closing off rota's, and providing variable staffing requirements in line with budget.

Key Requirements:

  • A naturally confident leader, with senior management experience to inspire a large kitchen team to deliver results.
  • Ability to communicate effectively on both sides of the pass to ensure open and positive communication between front and back of house teams.
  • Extensive experience in restaurants or A la Carte environment preferred.
  • Positive and passionate focus on food – a natural flare for hospitality.
  • Experience of working in a similar environment.
  • Trained to Level 3 food safety (desired).
  • Previous P&L accountability and evidence of commercial nous.
  • Exudes confidence, energy, and charisma.
  • Can effectively switch between being the leader and a team player according to the situation at hand.
  • Structured approach but also demonstrates flexibility and agility.
  • Calm and resilient.
  • Problem-solving skills.
  • Willing to work evenings and weekends as required.
  • To lead a safe & hygienic operation, complying with all Company & legislative requirements, driving excellence in safety performance.