Key Accountabilities:

• Coach and develop pastry team to ensure their skills are being enhanced, leading by example
• Update the teams on the  business performance, new initiatives and other pertinent issues
• Ensure the highest Kitchen standards are achieved ensuring all audits are regularly completed
• Take ownership of the stocktake and feedback any key indicators to the head chef
• Engage with suppliers to ensure they deliver the best products and service
• 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
• Communicate effectively ensuring that the teams are aware of the menu and are able to source the correct ingredients
• Demonstrate high levels of planning, organizing, and time management to drive the operational execution across the department
• Monitor and maintain inventory, follow up on discrepancies and ensuring full stock  and Ingredient availability 
• Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, cash handling, H&S, dress code standards etc.
• Develop strong working relationships both with internal and external stakeholders to be able to influence key commercial decision

Customer Experience:

• Ensure the presentation of the food is “right” first time
• Demonstrate a commercial mind set & outlook to stay responsive to customer needs.
• Have an inspiring presence with high visibility
• Engage coach and develop the team to ensure we are always striving for the highest standards
• Constantly looking at ways which we can develop a long lasting relationship with our customers and exceed their expectations.
• Develop and share market intelligence to include knowledge of our customers, products and competitors. 
• Generate winning ideas
• Inspire and develop a commercial mind set in my immediate and wider team
• Be proactive and tenacious when coming up with solutions to grow the business
• Be accountable for delivering results and give full consideration to short and medium term opportunities

Health and Safety

• Ensure correct food practices are followed in the preparation and serving of all food and drinks
• Forecast & review risks & opportunities on a quarterly & half year basis
• 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 the processes are correct for each stage of receipt , storage and dispatch of foods
• Maintain and adhere to government regulations as a licensed food premises 
• Drive the training of all employees to ensure they are trained and understand the legal and Company standards
• Ensure that the Kitchens audit score is maintained above 85%
• Ensure food safety is maintained during all stages of food preparation, storage and cooking

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, recognizing achievement & addressing performance
• Identify training needs and influence stakeholders to deliver
• Implement a succession plan for the team
• Define team member recruitment by agreeing and communicating specific profile criteria.
• Review employee recruitment to ensure It is the right people for the right role
• 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
• Be prepared for food tastings
• 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
• Develop menus that are in line with the Company Brand
• Collaborate flexibly as part of a team
• Develop an ‘Achieving Together’ environment across the Restaurant
• Develop supportive relationships both internally and externally

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

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

*           Experience in running events

*           Extensive experience in menu development

*           Excellent knowledge of costings and GPs

*           Be approachable, enthusiastic and organized.

*           Be able to lead and mentor their team.

*           Hold a Food safety manager or supervisor certificate.

In return, we offer some fabulous benefits:

5 working days per week 

16 AL

Volunteering Day Leave

Wellbeing Days Annually

Birthday Day Leave 

Corporate Discounts 

Health Insurance 

End of year discretionary bonus 

Free Staff Meal

Staff discount