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Executive Head Chef
2 months ago
Job Title: M Restaurants Executive Head Chef
Reporting to: Back Of House Operations Director
Location: Restaurants based
Contract type: Salary – 48 hours per week
Person Specification:
M Restaurants are looking for an Executive Head Chef that is fully accountable for the Kitchen Operation in terms of guest experience, finance, sales growth, legal compliance and team development for the whole of the BOH Team. The Executive Head Chef will work closely with the BOH Operations Director on group projects of which they take full ownership to drive the brand forwards and are confident to challenge the status quo. As ambassadors of the business they lead by example and share their vision with their team and work to develop those around them to drive the business forwards.
As an Executive Head Chef, it will be expected that consistent market research on food trends and styles are being followed and presented to the Operations team with ideas on how to influence the menus. It will also be expected that a quarterly focus on a key culinary skill will be improved and learnt ranging from Sauce, Pastry, Fish, Meat to enhance and develop themselves then their teams.
Our values guide our behaviours and decision-making. Shaping our workplace culture;
#SUCCESS #PASSION #IMPACT #INTEGRITY #COMMUNITY #EMPATHY
The successful candidate:
Quality Control & Efficiency:
Beef Expert with extensive knowledge: product origin/ history, preparation, competency in high-volume grilling and most importantly ability to train others.
Goods in and out procedure knowledge:
Product quality and quantity verification.
Temperature checks on arrival including delivery van.
Food safety expert that holds Level 3 or higher certification.
Pass and Ticket time management expert.
Food and Prep quality control that also includes line checks before and after each service.
FIFO - Stock rotation including prep and ordering par level management.
Product consistency - ensure that all menus and dishes are adhered to recipe books.
Creative Development:
Ongoing research regarding current trends in the market
Developing specials and implementation in line with menu theme
Supporting the business target to halve food waste through zero-waste thinking and practice.
Tasks and Responsibilities:
Fully responsible for the day to day operation of the kitchen
Fully accountable for Food Safety Systems and staying up to date with changes to procedures and guidelines
General Staff Recruitment- full ownership of every aspect of kitchen team recruitment.
To take responsibility of restaurants linked to the role supporting the Operations chef with weekly rota planning, COS result publishing, Staff turnover, training and development of the teams and food safety auditing.
Menu planning, design and development for all Menus
Menu costing, recipe building and allergens
General Staff Training that includes menu launch planning.
General Staff Development – formulate and implement personal plans for each member of BOH team.
Menu training to all departments
General Staff Appraisals - conduct them every six months for each member of BOH team.
Labour control and plaining that includes – staff par levels in adherence with labour productivity allowance.
Health & Safety management legally required training/risk assessment adherence and equipment maintenance (internal and external)
Attendance and participation in staff brief to ensure 100% focus on service quality and flow.
Attend and participate in management meetings.
Ensure adherence to the waste management system to achieve set recycling targets
Ensure food waste tracking is done accurately and consistently by the BOH team
Finance:
To have a plan in place to beat budget
Rota forecasting consistently accurate to budgeted sales
Driving top line sales to beat budget
Manage revenue conversion - even when top line drops
Yearly budget planning
Fully accountable for COS Management
Fully responsible for Menu costings
Maximise covers whilst protecting the guest experience
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