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Hospitality Staffing UK

Job role in detail

Location: HULL
Salary: £30,000 PER ANNUM
Closing Date: 20-03-2019
Description: HEAD CHEF - ARENA - LARGE C&B - HULL This is one of the most exciting new developments in Yorkshire, the venue is home to Entertainment, Shows, Dinners and Conferencing and offers a great opportunity. This post is responsible for the management of the kitchens and delivery of food across the venue to ensure that all customers receive a first class experience. To ensure all financial budgetary requirements as set by the company are met while ensuring adherence to all regulatory Health & Safety and Food Hygiene legislation and promotion of best practice. Key Accountabilities; • Create and produce menus to the high quality expected, ensuring all food production is of the highest standard. • Provide management and financial information as well as stock figures as required. • Ensure that kitchen staff are all compliant with food hygiene, health and safety legislation and best practice. • Assist the management in optimising all revenue streams to maintain sales growth. • To plan for events and ensure that all areas are prepared and set up for forthcoming events. • Work cooperatively with the Conference & Event Sales team to plan and deliver customer requirements. • Assist with all administrative duties including goods received notes and correct invoicing. • Manage the performance and development of all kitchen staff. • Produce and manage rotas and staff resources. • Source quality food and kitchenware. • Effectively manage kitchen areas, ensuring stock rotation, cleaning and suitable levels/ranges of stock are in place. • Ensure all available resources are used to their optimum to ensure a smoothly run and profitable operation. • Work in partnership with all other arena departments to ensure best available resources are available. • Work closely with the Head of Food & Beverage on kiosk menu and cleanliness of all concourse Food & Beverage. • Any other relevant duties assigned by the Head of Food & Beverage. Knowledge & Qualifications; • Relevant industry professional catering qualifications and evidence of continuous development. • Minimum of three years working in a responsible role in a similar, high volume, customer focussed venue. • Sound knowledge of budgeting, stock and margin control. Skills; • Excellent organisation and planning skills with the ability to work flexibly under pressure, to prioritise and to meet deadlines. • Strong leadership skills. • Ability to work well as part of a team. • Smart appearance and presentation. • Good understanding of financial implications and margin control. • Show flair and imagination in menu design and an enthusiasm for innovative ideas. • Extensive knowledge of, and interest in, food including current and emerging trends. • Confidence and energy, with a proactive nature and the ability to take initiative. • Excellent written and verbal communication skills. Experience; • Experience in the management of statutory requirements. • Experience of organising hospitality, functions and events. • Have a thorough understanding of food hygiene and health and safety regulations and as a minimum, hold a basic food hygiene certificate. • Experience of leading and developing a team. • Experience of providing excellent customer care. • Experience of budget/cost management. • Experience of working with colleagues at all levels throughout a company. • Proven IT experience. Contact us to discuss further.

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