Role Purpose:

Leading, inspiring and developing the Kitchen team, in line with the Head chef and managing the teams and service excellence in their absence. Ensuring that all dishes are prepared, cooked and presented to an excellent standard, maintaining all health and safety legislation is adhered, to and KPI’s are delivered in line with our Vision and Values. 

Reports to:

Head Chef

Direct Reports:

Pastry Kitchen Team

Key interfaces:

Head Chefs/Senior Sous/ Sous Chef/Executive chefs/Restaurant managers, GM’S and Events Colleagues.  All head office teams

Key Accountabilities:

-        Working with the Head chef and Senior Sous to Lead the Kitchen to ensure its profit margin and targets are met

-        Coach and develop Senior CDP’S  and below  to ensure their skills are being enhanced, leading by example

-        Check the Kitchen for standards regularly ensuring that all audits and temperature checks are completed

-        Work with the Head Chef and Senior Sous to produce monthly reporting for the Kitchen  

-        Build Relationships with the Restaurant Management team to ensure a collaborative partnership between front and back of house 

-        Complete and deliver monthly one to one reviews in line with Company Objectives, Vision and Values, using this time to set and review individual objectives 

-        Demonstrate high levels of planning, organising, and time management to drive the operational execution across the department 

-        Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, H&S, dress code standards etc.) 

-        Monitor and maintain inventory, follow up on discrepancies and ensuring full stock and Ingredient availability

-        Oversee the stock count on the Sunday of period end and input into the system – double check on the Monday

-        Ensure wastage and transfers have been accurately captured for the period and given to the procurement team on a weekly basis

Key Performance Indicators:

-        Customer feedback, health & safety standards

-        Ongoing feedback from line managers, peers and team. Feedback from senior management/regular Kitchen and Health and safety audits

-        Follow through from team meetings and people discussions, team members promoted, team to commit and attend training

-        Key recipes should be yield tested each period with recipes amended 

-        Reduce wastage (targets to be set) 

-        Stock holdings to be reduced  

Health and Safety 

-        Ensure food safety is maintained during all stages of food preparation, storage and cooking

-        Ensure regular checks are carried out on food deliveries, in particular frozen and ambient food

-        Ensure regular checks are carried out on fridges, cupboards and anywhere food is stored

-        Ensure all produce is in date and stored at the correct temperatures

-        Ensure the processes are correct for each stage of receipt , storage and dispatch of foods

-        Work with the Health and Safety executive to ensure our ratings are maintained at 5 stars

-        Drive the training of all employees to ensure they are trained and understand the legal and Company standards

-        Ensure regular audits are completed for the cleanliness of the kitchen and Equipment

-        Ensure that all equipment is maintained to the highest standards

-        Ensure that the Kitchens audit score is maintained at 90%

Customer Experience: 

-        Ensure the presentation of the food is “right” first time

-        Create & take ownership of a clear plan & deliver results on time.

-        Have an inspiring presence with high visibility

-        Engage coach and develop the team to ensure we are always striving for the highest standard

-        Generate winning ideas

People:

-        Manage & lead through performance management & other available tools & processes 

-        Set & drive the agenda for daily briefs & review content/impact 

-        Deliver feedback and coach the team on a regular basis, recognising achievement & addressing performance 

-        Identify training needs  

-        Conduct  small Investigations, RTW  

-        Coach to drive performance and enable change

-        Inspire creativity and innovation within the  team in order to deliver business goals 

-        Seek and act on feedback to develop the kitchen and the team 

-         “Mentor” high performing members of team and identify mentors and mentees  

Operational Standards:

-        Ensure the smooth running of the kitchen

-        Communicate in a confident and friendly manner

-        Ensure all Temperature checks and legislative requirements are completed  

-        Prepare and write menus for food tastings and Events in collaboration with the Head Chef 

-        Ensure that the menus agreed are costed correctly and can reach their GP 

-        Ensure you are following recipes to keep the quality high and the food consistent 

-        Know when to give timely feedback and challenge at all levels 

-        Effectively build rapport in order to get the best solution and deliver results 

-        Develop an ‘Achieving Together’ environment across the Restaurant 

-        Develop a dynamic team where different skills and personalities complement each other 

-        Actively work with colleagues to drive results in succession planning and sharing of best practice 

Role Specific Criteria (Experience/Behaviours/Technical Ability)

We expect the successful candidate to have the following skills and experience: 

*       A current  Senior CDP in a quality establishment

*       Passionate about fresh and seasonal food

*       Have excellent longevity with your past employers

*       Excellent leadership and motivational skills

*       Maintaining Food Safety standards

We are committed to developing your career and nurturing your talent, regardless of age; disability; gender reassignment; marriage and civil partnership; pregnancy and maternity; race; religion or belief; sex; sexual orientation. We respect and embrace each other’s differences, to create a truly inclusive environment. In the last year alone, our people have been recognised and celebrated, winning awards for their outstanding contributions to Retail, Technology, Global Hospitality & Tourism, Visual Merchandising & Display, Customer Service and Local Community Awards.

In return, we offer:

• A competitive salary
• A generous store and restaurant discount of up to 40%
• 25 days holidays pro rata (excluded bank holidays) and an extra day off for your birthday
• A fantastic subsidised staff restaurant which uses Fortnum’s ingredients
• A range of opportunities to develop and grow personally and professionally
• Excellent pension scheme