Job Description:

This role is located in the IOM 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.

MISSION & PURPOSE 

The mission and purpose of the Head Chef role is as follows:
 Day to day responsibility for managing the food operation within the site from conception to execution.  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.  Working with and through others, building and maintaining relationships and working closely and accurately within established guidelines.  To strive to meet food profitability targets through the site team driving a sales culture and the achievement of required operational efficiencies.  To develop talent and future succession amongst the kitchen team to support current operational requirements and the future growth agenda.  To actively seek customer and competitor insight in order to support decision making and the development of the brand proposition.  To effectively demonstrate a persuasive, teaching style of communication, managing necessary corrections in a constructive and supportive manner.  To create a coaching, supportive environment where team engagement is seen as central to driving results

KEY RESPONSIBILITIES & DELIVERABLES People

 Working with the General Manager 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.  Ensure company training programmes and compliance requirements are fully implemented including the thorough induction of whole kitchen team.  Assist, support and deliver FLOW within the site.  Ensure regular feedback and information is provided to the kitchen team including team meetings, coaching and mentoring and regular cascades of company information.  Maintain a “high performance culture” within the kitchen team through motivational leadership, effective performance management, communication and coaching.  Oversee 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

 Ensure all menus are calculated correctly to maximise gross profit.  Ensure wastage is managed effectively and kept to an absolute minimum.  Review and understand the P&L for your site to assist the General Manager deliver profitable food sales growth.  Ensure kitchen labour costs, stock control, consumable spend and margin on food is compliant with business expectations.  Assist the General Manager to set kitchen budgets and maintain financial performance within agreed budgets.

Operational Planning & Management

 Ensure that you are conversant and compliant with the usage of relevant systems within the business.  Implement and maintain efficient and cost effective kitchen rotas.  Ensure that all kitchen administration is completed accurately in a timely fashion.  Responsible for maintaining appropriate stock levels within the kitchen whilst keeping on site stock secure, stored appropriately and accounted for as per operational requirements.  Deliver consistent operational excellence and brand standards within your site in the management and delivery of internal and external products and services.  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.  Maintain awareness of the local market place and competitors.  Resolve customer complaints, identify and implement appropriate actions to prevent recurrence.  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.  Maintain kitchen equipment in line with property teams, dealing efficiently with any enquiries, training or install programs where required.

Product Quality & Development

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



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.  Able to inspire and motivate others, engaging the commitment of the team.  Operate a collaborative approach by adopting a persuasive “selling” rather than “telling” style of leadership.  Leads by example, with first-hand knowledge of expertise.  Excellent capacity to build and maintain relationships externally and internally within the business.  Open, flowing communication style. Socially focused “how can I help you?” attitude.  Commercially astute and confident in understanding financial information. Able to interpret data and information to provide focus and drive action.  Ability to take a broad based view of issues and events and possesses an understanding of their longer-term impact or wider implications.  Strong, friendly follow-up on tasks delegated to ensure proper results.  Self-aware, understands own and others strengths and development areas.  Sound judgement skills around operational focus and people.

EXPERIENCE, EDUCATION, TYPICALLY

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

Job Level: Associate

Start Date: 01/01/0000

Education Level: 

Industry:  Food & Beverages

Function:  Hospitality, Events & Catering

Skills Required: