Executive Chef

3 weeks ago

Wakefield, Wakefield, United Kingdom Blue Shock Recruitment Solutions Full time
Job Summary

The Executive Chef is responsible for the overall smooth operation of the kitchen and the delivery of outstanding food quality and service excellence through teamwork, motivation, and strong leadership. This role requires a high level of expertise in culinary arts, leadership, and staff management.

Key Responsibilities
  1. Kitchen Operations
  • Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant and following established budgetary guidelines.
  • Formulate and design all menus, participating in all aspects of food delivery as required.
  • Establish and maintain a high standard of food quality and service excellence through teamwork, motivation, and strong leadership, supporting all team members in their efforts to achieve service excellence.
  • Plan, implement, and evaluate food quality and service levels to ensure residents' service and nutritional needs are met, liaising with residents and any appropriate dietary professionals as required.
Staff Management
  • Manage and lead the kitchen staff, including overall aspects of the employee process, i.e., hiring, payroll administration, employee development, performance evaluation, discipline, and termination.
  • Participate in new employee orientation, providing on-the-job training where appropriate to support staff performance of job duties.
  • Prepare rosters for each shift in a timely manner and ensure adequate staffing levels, in accordance with budgetary guidelines.
  • Provide support to the management team, performing managerial duties and functions for other departments as required, acting as a designate in the absence of the General Manager.
Budget & Administration
  • Manage all budgets, forecasting and developing budget requirements for the restaurant, monitoring and reporting expenditures according to financial policies and procedures.
  • Develop and implement policies and procedures specific to food quality in consultation with the General Manager.
  • Complete special projects as assigned by the management team.
Health and Safety
  • Promote health and safety in the workplace, ensuring compliance with health and safety legislation.
  • Hire people who care about the well-being of others.
  • Coach all staff to recognize and prevent unsafe acts in the workplace.
Abilities
  1. Strong service orientation with demonstrated knowledge of all types of premium casual dining.
  2. Self-starter with the ability to work without supervision.
  3. Excellent written and oral communication skills.
  4. Excellent problem-solving and decision-making skills, strong attention to detail, and ability to implement strategic goals.
  5. Proven leadership abilities, approachable, and diplomatic decision-making style.
  6. Strong interpersonal skills, team player skilled with motivating and coaching others.
  7. Demonstrated ability to prioritize and respond with a sense of urgency when required.
Qualifications
  1. Minimum 5 years as a Chef de Cuisine or similar in a casual dining service environment.
  2. 10 years' progressive experience in a variety of dining environments.
  3. Red Seal Cooks Qualification is an asset.
  4. Food Handling Certificate.
  5. Certified Chef de Cuisine Diploma is an asset.
  6. Previous hotel experience in a fine dining property is an asset.

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