Executive Chef Manager

2 months ago

Bournemouth, Bournemouth, United Kingdom WSH Group Full time
Job Description

We are seeking a highly skilled and experienced Culinary Operations Manager to join our team at WSH Group. As a key member of our culinary team, you will be responsible for overseeing the planning, preparation, and presentation of our menu offerings.

Key Responsibilities:
  • Menu Planning and Execution: Develop and implement menu plans that meet the needs and preferences of our customers, ensuring high-quality dishes and efficient food preparation.
  • Employee Management: Recruit, train, and supervise a team of chefs, cooks, and front-of-house staff, providing guidance, coaching, and performance feedback to ensure excellent service delivery.
  • Inventory and Cost Control: Monitor and manage stock levels, ordering supplies, and implementing cost-saving measures to optimize kitchen operations.
  • Customer Relations: Interact with customers to understand their specific catering needs and preferences, maintaining open communication channels to address concerns and requirements.
  • Health and Safety Compliance: Ensure adherence to health and safety regulations and food safety protocols, creating a safe and healthy work environment.
  • Budget and Financial Management: Develop and manage kitchen budgets, reporting on financial performance and implementing cost-saving measures to maintain profitability.
  • Menu Development and Innovation: Stay up-to-date on culinary trends and incorporate new ideas into menu offerings, ensuring a competitive edge in the market.
  • Compliance and Documentation: Maintain accurate records of inventory, orders, and food preparation processes, ensuring compliance with regulatory requirements.
Requirements:
  • Proven Experience: Minimum 5 years of experience in a senior culinary role, with a proven track record of success in menu planning, employee management, and inventory control.
  • Culinary Skills: Excellent creative culinary skills, with the ability to develop and implement innovative menu offerings.
  • Leadership and Team Management: Strong leadership and team management skills, with the ability to motivate and inspire a team of chefs and front-of-house staff.
  • Communication and Interpersonal Skills: Excellent communication and interpersonal skills, with the ability to interact with customers, staff, and suppliers effectively.
  • Food Cost Management: Proficiency in food cost management, with the ability to optimize kitchen operations and reduce waste.
  • Food Safety and Health and Safety Regulations: Knowledge of food safety and health and safety regulations, with the ability to ensure compliance and maintain a safe work environment.
  • Adaptability and Flexibility: Ability to adapt to changing circumstances and priorities, with a flexible approach to work.

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