Head Chef Hotel
Reports to: Executive Head Chef , Hotel Manager
Location: Coventry Building Society Arena
Working Pattern Options: 5 in 7 rota. 35 hours per week.
Term: Permanent / Full Time
Start Date: ASAP
Overview
Provide leadership to the chef brigade both in production and presentation of all food across the Anecdote and Faradays, ensuring the highest consistency of standard in terms of quality, food safety and Health and Safety.
Produce innovative and price relevant menus for all client groups within the venue.
To analyse menu item price, cost and popularity to build a truly commercial offer.
Adjust to seasonal influences to maximise opportunities for customer uptake and cost savings.
Ensure full compliance with all Statutory and Company practises, policies and procedures at all time.
Ensure that all record keeping requirements as set out in the Company manuals are adhered to at all times.
Ensure that all employees and event day staff within your ultimate responsibility are fully trained, to the appropriate level for the role they perform and that all training is formally recorded.
Ensure that any employees and event day staff who are required to keep records for Statutory or Company compliance purposes are fully trained in how to do so and that these records are kept and reviewed on a regular - basis, with action taken as necessary.
Responsible for fresh food orders and production.
Review of wider venue menus and encourage consistent ingredient use.
To set par stock holding levels for product ranges (inclusive of minimum and maximum stock levels and with a view of centralising core items).
To ensure that accurate ordering processes are in place and that stock holding levels are managed effectively.
Effectively leading and delivering new product and concept projects within set timeframes and budgets to ensure that the venue food offer is continually evolving.
To encourage menus a service styles that reflect the event audience demographic and needs.
To review labour spends against planned targets, to provide improvement plans if required.
To oversee and lead a team of culinary team at the venue, in order to deliver quality food and service across the entire operation.
To plan the requirement for casual labour whilst working with the People Operations Team to schedule the additional workforce where required in the event of cover for annual leave and absences.
When rostering the team and cover, the relevant time and attendance systems should be used in accordance with the latest guidelines and business processes which may change form time to time.
To have a strong relationship with senior business leaders and provide administrative assistance when needed.
To ensure all legal requirements are met and records are up to date for audit purposes. To ensure that the operation is operated in accordance with current knowledge and practice, management and measurement of all areas of responsibility including company regulations relating to the following areas:
o Health and Safety
o Food Hygiene
o Fire Regulations
To ensure that the business continues to be delivered in a safe manner at all times.
To deliver on any other reasonable request of Senior Management.
Multitasking is key to this role as there is planning, operating and managing of a large team and culinary operation.
To lead and direct the day-to-day culinary operation and service delivery to the clients and guests within the venue ensuring that world class standards are always achieved.
To ensure all commercial commitments and opportunities are met and capitalised on to aid business decision making.
EHO commitments are met and completed.
Reviews talent regularly to understand the landscape of capability in the organisation.
Delegates opportunities to build capabilities.
Day to day running of the Anecdote Kitchen.
Oversee breakfast and drive standards.
Production of staff lunch and cost management of this service.
Implement a room service menu and service
Person Specification:
Relevant Qualifications:
NVQ Level 1 and 2.
Basic IT Skills.
Food Safety Level 2
Relevant Experience:
Years of Management experience 1 – 2 years.
Previous experience in a high volume logistically challenging environment.
Evidence of strong people management skills and leadership qualities strong communication and written skills.