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Executive Chef

2 months ago

Port Isaac, Cornwall, United Kingdom The Golden Lion Full time
Job Purpose

To be part of a dynamic team in our busy kitchens, preparing, cooking, and presenting food quickly and efficiently, with the key aim of delivering exceptional quality to our guests while working collaboratively as a team.

Duties and Responsibilities
  1. Work closely with the kitchen team to ensure they are motivated and prepared to deliver high-quality food in our pubs safely and to our standards.
  2. Communicate effectively and work well with the team to ensure the delivery of great quality food and guest service.
  3. Deal with guest queries and complaints quickly and professionally, providing allergen information as required.
  4. Reporting into the Head Chef, you will teach the team how our food is prepared and presented, understanding the techniques and skills required to complete each dish.
  5. Manage the balance of responsibilities around the kitchen, including preparing food, cleaning, and kitchen maintenance, as well as pot wash and ensuring cleaning standards are maintained.
  6. At the start of each shift, you will check in with the Head Chef to understand the plan for the day, including bookings, prep, and cleaning tasks required for completion during your shift.
  7. At the end of each shift, you will check in with the chef team to ensure all tasks are completed and understand what your next shift will involve.
  8. The role will allow you to develop your management and motivational skills, and the best way to learn is to always ask questions throughout your shift and encourage your team to do the same.
  9. As a small team, you will be required to carry out a number of different tasks as detailed above.
  10. Our menu changes daily, based on locally sourced, seasonal Cornish ingredients, and you will be part of the team who work closely with our suppliers to source and develop your menu to ensure it reflects our quality standards.
Our Practices
  1. Ensure the kitchen team are following all processes, recipes, and procedures to the correct standard.
  2. Take pride in ensuring the kitchen team maintain back of house areas, including backyard/changing areas, are clean, hygienic, and tidy at all times.
  3. Set up and close down the department to our standards, including stock rotation and prep and par processes, complete daily and weekly cleaning tasks, and keep up to date with current promotions and new products.
  4. Work safely with kitchen equipment and report any maintenance issues to the manager, complete all appropriate company documentation, due diligence records, and key tasks on every shift.
  5. Maintain personal knowledge by completing in-house training, online eLearning, and workbooks.
  6. Always adhere to all brand standards, company policies, and procedures.
  7. Carry out management team requests and brand instructions.
Drive for Results

Driven to exceed business targets for self and team, balancing the need for results and quality standards.

Communicating with Clarity

Communicates clearly and articulately, adapting communication style to suit their audience.

Handling Pressure & Problems

Operates well under pressure, using initiative and remaining positive when confronted with problems.