Job Description:

This role is located in the UK Retail Estate reporting directly to the Retail Pubs General Manager.

The Retail Pubs General Manager will appraise the quality of work produced and/or performed by the incumbent.
Supervisory responsibility for the site kitchen team in the absence of the Head Chef.

MISSION & PURPOSE

The mission and purpose of the Second Chef role is as follows:
 To assist the Head Chef to lead a team of kitchen staff, focusing on the delivery of operational excellence in every aspect of the site food operation including people, customer, sales and profit.  To provide cover for the Head Chef if and when required.  Managing specialised work efficiently, with confidence and competence.  Above average attention to details, concern for the exact correctness of work and strong commitment to completing tasks on time.  To assist the Head Chef to develop talent and future succession amongst the kitchen team to support current operational requirements and the future growth agenda.  Working with and through others, building and maintaining relationships and working closely and accurately within established guidelines.  To support a coaching, supportive environment where team engagement is seen as central to driving results.

KEY RESPONSIBILITIES & DELIVERABLES  

 Assisting the Head Chef to maintain a fully resourced kitchen team in the site, through effective talent and succession planning and including high quality recruitment.  Driving towards results by enrolling the commitment and buy-in of others in order to achieve ongoing business objectives and achieve continuous improvement in knowledge, quality and service delivery.  Assist the Head Chef to ensure company training programmes and compliance requirements are fully implemented including the thorough induction of whole site team.  Assist and support the delivery FLOW within the site.  Assist and support the implementation of HR policies and procedures within the site food operation which comply with the Company’s statutory obligations.  Ensure best practice is shared within the kitchen team ensuring all talent and skills are maximised.

Financial Planning & Management

 Assist the Head Chef to ensure all menus are calculated correctly to maximise gross profit.  Review and understand the P&L for your site to assist the Head Chef and General Manager deliver profitable sales growth and control costs.

Operational Planning & Management

 Ensure that you are conversant and compliant with the usage of relevant systems within the business.  Assist the Head Chef to maintain efficient and cost effective kitchen rotas.  Assist the Head Chef to ensure that all kitchen administration is completed accurately in a timely fashion.  Clear and efficient communication, sharing and cascading information in a timely manner, explaining not just the “what” but also the “how” and “why” benefits of activities and processes.  Ensure all legal requirements are met for our customers and teams.  Ensure a high quality environment is maintained through both cleanliness and timely repairs.  Ensure compliance with all aspects of Health & Safety and Food Safety, highlighting any immediate or on going risk and taking appropriate action.

Product Quality & Development

 Drive food quality and offer through a sound, effective understanding of food production along with regular quality checks.  Keep up to date with industry news, local and national trends as well as the developing propositions of competitors.  Assist the Head Chef to develop exciting menu options to meet the expectations of our customers that will continually develop the business, paying attention to seasonal availability where relevant.

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PERSON SPECIFICATION & BEHAVIOURS

 Demonstrable passion, enthusiasm and determination for achieving business objectives and the drive to deliver results with a sense of urgency in a fast paced environment.  Able to multi task and manage a variety of activities occurring simultaneously.  Must be comfortable in making decisions in area of speciality or expertise.  Factual and sincere communication style.  A disciplined, hands-on approach resulting in work that is high quality and precise.  Strong, friendly follow-up on tasks delegated to ensure proper results.  Ability to work in a systematic way with factual and technical information and processes.  Sound judgement skills around operational focus and people.

EXPERIENCE, EDUCATION, TYPICALLY

 CIEH Food Safety Level 2 qualification or equivalent.  NVQ Level 2 food handling qualification or equivalent.  Previous experience in a similar role, preferably within the licensed trade

Job Level: Entry Level

Start Date: 01/01/0000

Education Level: 

Industry:  Food & Beverages

Function:  Hospitality, Events & Catering

Skills Required: