Role Purpose:

Leading and developing the Kitchen team within their Section. Working with the senior team to ensure that all dishes are prepared, cooked and presented to an excellent standard. The food needs to be of the highest quality ensuring that all health and safety legislation is adhered to  operational excellence is achieved and KPI’s are delivered in line with our Vision and Values. 

Reports to:

Senior Sous/Head Chef

Direct Reports:

Section of Kitchen Team

Key interfaces:

Key Accountabilities:

-        Working with the Senior Team to ensure the food is delivered to the highest standard in the section of responsibility

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

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

-        Take ownership of the stocktake and feedback any key indicators to the Head chef

-        Pre-empt any pinch points within the kitchen, and highlight them to your line manager

-        Work with the Senior Chefs to help produce monthly reporting for the Kitchen  

-        Work closely with the Restaurant team to ensure a collaborative partnership between front and back of house 

-        Communicate effectively ensuring that the teams are aware of the menu  

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

-        Ensure adherence to company policies, controls and standards (e.g. due diligence, cleanliness, and HSE) 

-        Monitor and maintain inventory, ensuring these are highlighted to the Senior Chefs

Key Performance Indicators:

-        Profit margin v Budget  and monitoring wastage

-        Profit measures, compliance audit result, stocktake results 

-        Trading performance 

-        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,  

-        Commitment to attend training 

Health and Safety

-        Ensure correct food practices are followed in the preparation and serving of all food and drinks

-        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

-        Report any  equipment that is not working or has a fault

-        Ensure all the machinery is PAT tested and safe to use

-        Work with the Senior Chefs to ensure that the Kitchens audit score is maintained at 90%

Customer Experience:

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

-        Demonstrate a commercial mind set & outlook to stay responsive to customer needs

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

-        Generate winning ideas

-        Think profit contribution and benefit to the business

-        Ensure you develop the knowledge of your section and the wider kitchen

-        Be proactive and tenacious when coming up with solutions to grow the business

People:

-        Deliver feedback and coach the team on a regular basis, ensuring achievement is recognised by the senior team 

-        Identify training needs of your team 

-        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 

-         Be willing to  “Mentor” high performing members of the team  

-        Act as a buddy for any new starters, guiding and ensuring they feel welcome 

-        Collaborate  as a team to ensure the menu is delivered to the highest standards 

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  

-        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 

-        Collaborate flexibly as part of a team 

-        Develop an ‘Achieving Together’ environment across the Restaurant 

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

-        Actively work with colleagues to drive results and share best practice 

Role Specific Criteria (Experience/Behaviours/Technical Ability)

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

*       A current  Sous / Senior Sous Chef 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