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Culinary Operations Executive Chef

2 months ago

Horley, Surrey, United Kingdom Gate Gourmet Full time

Position Overview:

As a key member of the management team, reporting directly to the Unit General Manager and indirectly to the Regional Executive Chef, you will oversee the kitchen and food assembly team, ensuring the highest standards of culinary production are met efficiently and safely. Your role will also involve managing food costs in accordance with the budget while upholding stringent food safety protocols within the production area. Additionally, you will engage in menu development and planning as needed.

The ideal candidate will possess a wealth of experience in leading teams within a fast-paced and high-pressure culinary environment. You should demonstrate the ability to foster relationships, mentor staff, and exhibit strong leadership capabilities. Exceptional organizational and analytical skills are essential, along with effective communication skills that cater to a diverse range of internal and external stakeholders.

Key Responsibilities:

  • Direct the execution of culinary operational goals and standards.
  • Exhibit strong leadership qualities while training and implementing standardized production techniques through effective planning and management.
  • Act as a leader in crafting strategic production plans that ensure efficient product delivery and quality, enhancing customer satisfaction.
  • Enhance menu quality and consistency by reviewing food production records and menu costs; encourage kitchen staff to focus on quality improvements; assess and redesign processes as necessary.
  • Collaborate with various departments to enhance menu offerings and boost customer satisfaction and operational efficiency.
  • Ensure compliance and standardization across regional flight kitchens.
  • Manage food ingredient selection and general supplies; assess the quality of food deliveries; maintain inventory levels and implement cost-control measures.
  • Stay updated on culinary trends and techniques through continuous professional development.
  • Educate staff on culinary terminology, cooking methods, and proper food handling practices.
  • Achieve culinary financial targets by forecasting needs, responding to menu changes, and analyzing production efficiencies.
  • Monitor the skill set of all kitchen staff to ensure they meet the cooking and food preparation requirements.
  • Plan and oversee all food production activities within the unit.
  • Work closely with other management team members to ensure seamless operations.
  • Oversee culinary staff management, including recruitment, training, and performance evaluations.
  • Manage the culinary budget, focusing on labor, food costs, and productivity metrics.
  • Ensure adherence to quality production standards and processes.
  • Maintain a safe and healthy work environment by enforcing company standards and safety procedures.
  • Ensure compliance with HACCP and regional safety regulations.
  • Participate actively in culinary trend updates and training programs.
  • Coordinate with Menu Development and Commercial teams to ensure adherence to menu specifications.
  • Represent the culinary team during menu tastings.
  • Recruit and onboard new culinary staff into the kitchen operations.
  • Lead team briefings, manage staff communications, and resolve daily operational issues.
  • Guide menu changes and new recipe training and integration.
  • Support operational processes and technology implementation within kitchen areas.
  • Ensure compliance across all kitchen operations and processes.
  • Manage production materials control in collaboration with relevant stakeholders.

Qualifications and Experience:

Education:

  • Professional Chef qualification.
  • Associate or Bachelor’s Degree in Culinary Arts or a related field, or substantial experience in an Executive Chef capacity.
  • Management or Leadership qualification is essential.

Work Experience:

  • Extensive experience as a qualified Chef.
  • Significant prior experience in an Executive Chef role is required.
  • Previous supervisory experience in high-volume food production or catering environments is necessary.
  • Experience in in-flight catering or high-volume food service settings is required.

Skills & Knowledge:

  • Demonstrates integrity, confidentiality, and professionalism at all times.
  • Ability to work independently and resolve issues efficiently.
  • Strong verbal and written communication skills in English.
  • Proficient in Microsoft Office applications (Outlook, Word, Excel).
  • Ability to perform under pressure and meet tight deadlines while prioritizing tasks effectively.
  • Exhibits a proactive and flexible attitude.

About Gate Gourmet:

Gate Gourmet is the leading independent provider of catering services for airlines, forming the core of gategroup, which encompasses eleven associated brands offering a comprehensive range of products and services for virtually any on-board requirement. We deliver over 200 million meals annually to more than 270 customers at approximately 120 airport locations worldwide.