Head Chef

Location: East Yorkshire
Salary: £35,000
Job Reference: HSUKHCH
Contact Name: Richard Morris
Contact Email: richard.morris@hospitality-staffing.co.uk
Contact Number: 01482217252

Job Description:

Head Chef for the ‘Bonus Arena‘ which opened in Summer 2018 with a 3500 capacity that focuses on live entertainment along Conference, Banqueting and Exhibitions for upto 800 people. There are also 4 smaller meeting rooms that can accommodate between 40 – 150 people including a VIP area for the concerts and live shows. It is run by ASM Global who are an experienced and respected operator throughout Europe and worldwide.

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.

Purpose

To lead on all aspects of the food operation and proactively develop strategies to enhance sales and standards matching the needs of the venue’s guests and clients.

Main Duties and Responsibilities

  • To ensure food production, standards, costs and menu planning are carried out in a timely fashion, as agreed with the Head of Food and Beverage.
  • To carry out the smooth and efficient running of all kitchens, ensuring stock rotation, cleaning and suitable levels/ranges of stock are in place.
  • To have full responsibility for food orders and ordering systems.
  • Create, plan and mobilise new menus.
  • To plan, prepare, cook and present food to the standards required by the company.
  • To ensure that the company’s reputation for excellent food and service is upheld.

Client Service

  • To ensure that guests are given a prompt and efficient service and expectations are consistently exceeded.
  • To be guest focused always; approachable and quick to exceed expectations in fulfilling guest needs.
  • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

People Management

  • To assess kitchen team performance and recognise training needs and potential as appropriate.
  • To develop the kitchen team by empowering them, supporting them, encouraging them, implement training and maintaining an ‘open door’ policy.
  • To motivate and lead by example.
  • To treat team members and colleagues as one would expect to be treated.
  • Build a strong and well-trained kitchen team and deal with poor behaviours in a timely manner.

Financial Management

  • To ensure all financial controls, costings, wastage and orders are met within budget.
  • To ensure purchasing is made using nominated suppliers and in line with company procedures.
  • Assist with all administrative duties including goods received notes and correct invoicing.
  • To ensure the department admin assistant has the correct working hours of staff by the correct dates set out by the company.
  • To ensure HR have been notified of any leavers in a timely manner.

Health & Safety and Food Safety

  • To ensure the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
  • To ensure all equipment is well maintained and is in good working order.
  • To ensure safe working practices are followed and equipment faults are reported to the Head of Food and Beverage.
  • To ensure that all company procedures and work instructions are fully understood and practiced by all team members.
  • Ensure all team members undertake and complete the company health and safety and Food Hygiene training.

Additional Responsibilities

  • To take responsibility for contributing towards own development with the guidance of the Head of Food & Beverage and attend training courses as identified.
  • To show commitment to company values in all aspects of the role.
  • To act as a positive ambassador for the venue and ASM Global.
  • To attend to any reasonable request made by the company.

PERSON SPECIFICATION

  • 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 focused venue.
  • Sound knowledge of budgeting, stock and margin control.
  • 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.
  • Excellent written and verbal communication skills.
  • Show flair and imagination in menu design and an enthusiasm for innovative ideas.
  • Smart appearance and presentation.
  • 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.
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