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Kitchen Operations Manager
2 months ago
About The Rank Group
The Rank Group is a leading gaming and entertainment company in the UK, operating a number of casinos and other leisure venues. We are committed to providing a high-quality experience for our customers and a rewarding work environment for our employees.
Job Summary
We are seeking a highly skilled and experienced Sous Chef to join our team at Grosvenor Casino, Southend-On-Sea. The successful candidate will be responsible for assisting the Head Chef in the running of the kitchen, identifying and conducting training needs, and maintaining high standards of food quality and safety.
Key Responsibilities
- Assist the Head Chef in the management and organization of the kitchen, ensuring that all food is prepared to a consistently high standard.
- Identify and conduct training needs for kitchen staff, ensuring that they are equipped to perform their roles effectively.
- Maintain high standards of food quality and safety, adhering to company policies and procedures.
- Assist with the ordering of goods and maintain knowledge of suppliers.
- Identify and report broken or faulty equipment, ensuring that repairs are completed promptly.
- Take responsibility for the kitchen during service, ensuring that all staff are aware of their roles and responsibilities.
- Supervise kitchen operations, ensuring that all food is prepared and presented to a high standard.
- Communicate effectively with all members of the kitchen brigade, ensuring that all staff are aware of their roles and responsibilities.
- Compile departmental staff rotas, ensuring that all staff are aware of their shifts and responsibilities.
- Train staff to required standards of food production, ensuring that they are equipped to perform their roles effectively.
- Actively promote ideas to improve business levels, ensuring that all staff are aware of their roles and responsibilities.
- Be conversant with industry trends and adapt to changes in the market.
- Ensure that all delegated duties are completed to company expectations within the allotted time frame.
- Attend industry trade shows to stay up-to-date with technological advancements.
- Minimize costs and understand the cost implications of food wastage, date rotation, and breakages.
- Recognize the importance of teamwork and group dynamics, building and maintaining effective working relationships within the team.
- Adopt a positive and flexible attitude to changing department priorities and procedures.
Requirements
- Previous experience as a Sous Chef in a high-volume kitchen environment.
- Strong leadership and communication skills, with the ability to motivate and train staff.
- Knowledge of food safety and hygiene procedures, with the ability to maintain high standards of food quality and safety.
- Ability to work effectively in a fast-paced environment, with a high level of attention to detail.
- Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple projects.
- Ability to work effectively as part of a team, with a positive and flexible attitude to changing priorities and procedures.
