Executive Head Chef

Job post summary

Pay:Up to £55,000.00 per year Plus Service Charge

Job description:

JOB TITLE: Executive Head Chef

REPORTING TO: Operations Manager/General Manager

MAIN PURPOSE OF JOB:

Support kitchen teams across the region and develop menus to demonstrate innovation and maximise profit

GENERIC KEY ACCOUNTABILITIES:

People

• To take pride in everything I do and drive the same standards with my people

• To ensure that the team consistently deliver outstanding hospitality

• To anticipate and react to the needs of our guests and give my team the autonomy to do the same

• To be an ambassador for the Macdonald Brand in the community and the industry

• To take ownership for my personal development and performance

• To create a customer responsive culture where exceptional customer service prevails

• Lead, develop, retain and recruit high calibre people and teams to drive the companys core standards

Product

• To ensure my team consistently delivers MacDonald core standards in all departments and functions

• To achieve a safe and clean environment driving standards and proactively looking for non-compliance

• To take responsibility for understanding our company products and services

• To proactively look for ways to improve or enhance the guest experience

• To use feedback to improve my own personal performance, the performance of my team and my department, whilst activity encouraging feedback from others

• To give my full to support to company initiatives

Process

• I am a champion of MacDonald company values and a role model to my team

• To complete and deliver training (including statutory) in line with company policy and procedures

• To follow all processes ensuring full compliance and to overcome any barriers or challenges which may prevent me or my team from delivering on agreed processes

• To take responsibility for keeping up to date with any changes in my department and take responsibility for communicating them to my team

• Ensure risk assessments are completed by department heads to ensure compliancy

• To be responsible for the safety and security of my guests

Profit

• To influence the strategy for the Region and Company in the short and longer term

• Control operational costs throughout every department

• Be both pro-active and reactive to any forecasted sales and profit shortfalls to budget.

• To look for ways to protect the profit of the organisation without compromising the guest experience

• To be fully accountable for investigating and reporting any shortfalls in accounting practices

• To lead department objectives and ensure all sales opportunities are exploited (OWS)

• Ensure my team can spot and act on every opportunity for sales

• To act upon any reasonable instructions from management as pertains to my job responsibilities

JOB SPECIFIC ACCOUNTABILITIES:

• To control the resources, manage the processes and cultivate the understanding of basic kitchen management skills, throughout the region.

• To continually develop the quality and maintain standards in line with the brand standards of Macdonald Hotels.

• Drive total compliance of all legislation pertaining to food handling and food safety in line with PSN & EHO.

• Promote the respect of the staff and management by understanding problems, showing the correct support and providing solutions. To drive the best possible standards to the agreed budgets.

• The recruitment and selection of new employees carried out effectively in accordance with company procedures and best practices and in line with wage budgets and manpower plans.

• Provide constructive feedback to chefs & GM on hotels standards and service delivery.

• Support & Guide Kitchen teams on all company operational expectations and standards.

• Provide training & Support for brand standards and chef development.

• Provide that all Chefs have the correct Macdonalds chefs uniform on at all times.

• Provide appropriate training to all head chefs on rota planning, in line with business forecasts.

• Support the kitchens on the practical delivery of food whenever required to do so.

• To help head chefs provide a programme of basic core training for all members of staff.

• Be responsible for all training activities are recorded and evaluated.

• Support HR, GMs and Head chef in forging strong links with local colleges and universities, offering programmed placement opportunities and incentives for students to join us on a full time or part time basis.

• To promote effective and regular communication between head and chefs, through regularly quarterly meetings.

• Responsible for all statuary regulations are adhered to ensure that all employees are trained to uphold the conditions of the food hygiene policies.

• To comply with all policies and procedures as written down in the staff hand book.

• Support Head chefs with developing, controlling and delivering the food offering across the Region.

• Feedback to be given to individuals through the appraisal process and personal development plans set and actioned accordingly.

• To adhere to core standards on menu descriptions, training and focussing the team on presentation, cooking specifications and food costs.

• Systems, procedures and practice for the maintenance of quality and customer service standards to be monitored, maintained, evaluated and enhanced.

• To create an environment that delights the customer and encourages feedback, high level of satisfaction and repeat business.

• Problems affecting the customers identified and interpreted, solutions agreed then promptly implemented.

• To drive the delivery of all brand standard menus, as set down by dish specification.

• To actively participate & contribute to regional board meetings.

• To help individual hotels with controlling their food cost and stock control.

• To assist all hotel's in achieving and exceeding the budgeted GP.

• Ensure all food stock must be controlled through correct ordering, storage and production, in line with business and legal requirements.

• Responsible for all head chefs training on food revenues tracking.

• Responsible for all Head chefs training on understanding the P&L, food flash & forecasts reports.

• Costs and expenditure to be forecasted accurately, monitored, controlled and evaluated.

• Maximising profits and exploiting opportunities for business growth.

• To train then drive business efficiency through the maximisation of IT systems: e.g. Procure Wizard, Rota Horizon, Intranet operating standards.

• Procedures and legal requirements pertaining to fire, safety, hygiene and security to be adhered to at all times.

• To work with all head chefs to achieve agreed pass mark in all PSN audits.

• Appropriate records maintained in accordance with Company and legal requirements

• To priorities a greater understanding in all PSN practices.

• Be responsible that all kitchen team have basic hygiene certificate and all sous chefs & Head chefs have intermediate food hygiene certificate.

• Appropriate records maintained in accordance with Company and legal requirements.

• To communicate all new legislation to all head chefs.

• To undertake any other duties as may reasonably be requested by the management.

KEY MEASURES:

• Brand standard audits

• Health & Safety checks

• Guest feedback

• TripAdvisor

• Mystery guest

• AA inspection outcome

• PSN audits

• EHO reports

• Financial performance

Job Type: Full-time

Additional pay:

• Performance bonus
• Tips

Benefits:

• Discounted or free food
• Employee discount
• Free parking
• Gym membership
• On-site parking
• Store discount

Work Location: In person