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Kitchen Manager
at Bull's Head @ Goring By Sea in West Sussex, United Kingdom
Kitchen manager wanted o lead the kitchen team to deliver the best food experience in our pubs ensuring the customer leaves wanting to return.
Key Success Criteria:
Pub Food Sales v Budget
Pub Food Margins v Target
Kitchen Audit Compliance
Kitchen Team Training Achievement v Target
Team Retention
Key Responsibilities
1. Recruit, train and coach kitchen team, using relevant support tools.
2. Motivate and inspire the team to deliver.
3. Ensure all Health, Safety and Hygiene policies and practices are in place and adhered to. Complete all relevant documentation
4. Report and log all kitchen maintenance issues
5. Ensure kitchen team delivers food, meeting customer expectations of time and quality, and every dish is delivered to specification every time, using appropriate communication methods with both BOH & FOH teams and customers
6. Ensure shifts are planned and managed appropriately to deliver the best food experience to the customer. Make sure rotas are completed to deadline and within designated labour budget
7. Ensure the appropriate systems are in place and adhered to in order to manage sessions effectively in relation to preparation, defrosting, date coding and waste management
8. Manage the stock levels in the kitchen including ordering, recording of stock, wastage and reporting of weekly stock results to achieve target margins as set by the Company whilst balancing this with maximum product availability
9. Carry out cleaning as directed by Pub Manager. Ensure all end of day cleaning is completed as directed by cleaning rotas
Essential Requirements
§ Basic Food Hygiene certificate
§ Previous experience of working in volume food operations.
§ Displays passion for the customer and can develop that in others
§ Demonstrates an understanding of the need to value and motivate team members
§ Demonstrates passion for delivering high standards, and ability to achieve high standards in others
§ Can display ways of driving effectiveness and efficiencies in previous roles
§ Can demonstrate the ability to manage food margins and build food sales
§ Can demonstrate previous ability to effectively control stocks
§ Can manage individual’s performance dealing with underperformance where necessary
§ Works well under pressure. Plans ahead as much as possible, but can also think on their feet and manage the unexpected
§ Plans and organises well to ensure sessions are managed effectively
§ Attention to detail. Ensures systems, processes, brand standards and key legal requirements are met
§ Works well within a team
§ Understands the need to work unsociable hours and will work flexibly to meet the needs of the business
Desired requirements
§ Experience of managing / supervising a team
§ City & Guilds 706 1 & 2 or equivalent
§ Advanced Food Hygiene Certificate
§ First Aid at Work Certificate.
§ Proven coaching ability
Excellent Salary & Benefits for the right person
Key Success Criteria:
Pub Food Sales v Budget
Pub Food Margins v Target
Kitchen Audit Compliance
Kitchen Team Training Achievement v Target
Team Retention
Key Responsibilities
1. Recruit, train and coach kitchen team, using relevant support tools.
2. Motivate and inspire the team to deliver.
3. Ensure all Health, Safety and Hygiene policies and practices are in place and adhered to. Complete all relevant documentation
4. Report and log all kitchen maintenance issues
5. Ensure kitchen team delivers food, meeting customer expectations of time and quality, and every dish is delivered to specification every time, using appropriate communication methods with both BOH & FOH teams and customers
6. Ensure shifts are planned and managed appropriately to deliver the best food experience to the customer. Make sure rotas are completed to deadline and within designated labour budget
7. Ensure the appropriate systems are in place and adhered to in order to manage sessions effectively in relation to preparation, defrosting, date coding and waste management
8. Manage the stock levels in the kitchen including ordering, recording of stock, wastage and reporting of weekly stock results to achieve target margins as set by the Company whilst balancing this with maximum product availability
9. Carry out cleaning as directed by Pub Manager. Ensure all end of day cleaning is completed as directed by cleaning rotas
Essential Requirements
§ Basic Food Hygiene certificate
§ Previous experience of working in volume food operations.
§ Displays passion for the customer and can develop that in others
§ Demonstrates an understanding of the need to value and motivate team members
§ Demonstrates passion for delivering high standards, and ability to achieve high standards in others
§ Can display ways of driving effectiveness and efficiencies in previous roles
§ Can demonstrate the ability to manage food margins and build food sales
§ Can demonstrate previous ability to effectively control stocks
§ Can manage individual’s performance dealing with underperformance where necessary
§ Works well under pressure. Plans ahead as much as possible, but can also think on their feet and manage the unexpected
§ Plans and organises well to ensure sessions are managed effectively
§ Attention to detail. Ensures systems, processes, brand standards and key legal requirements are met
§ Works well within a team
§ Understands the need to work unsociable hours and will work flexibly to meet the needs of the business
Desired requirements
§ Experience of managing / supervising a team
§ City & Guilds 706 1 & 2 or equivalent
§ Advanced Food Hygiene Certificate
§ First Aid at Work Certificate.
§ Proven coaching ability
Excellent Salary & Benefits for the right person
Published at 14-11-2008
Viewed: 128 times
Viewed: 128 times