CONTRACT: FULL TIME, PERMANENTSALARY: £39,000 PER ANNUMHOURS: 40H PER WEEK

A fabulous new B&I location opening in Edinburgh, Scotland catering for all landside airport staff in a purpose build restaurant. Catering for up to 700 people daily. We offer Breakfast, lunch, grab & go and Vending. This is a Monday to Friday operation. Additional benefits of this location is it has great transport links.
We are looking for a talented Executive Chef Manager to join our team at one of our prestigious locations in Edinburgh.
You will have previous experience of working within a fast-paced kitchen at Head Chef level (ideally within either contract catering - B&I or Independent Education).
You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus which YOU create! You will be creative and have the opportunity to showcase your skillset every day.

KNOWLEDGE / COMPETENCIES:

• Ability to demonstrate a good understanding and use of verbal English.
• Ability to demonstrate a good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
• Hold a level 3 food Hygiene qualification.
• Wider wallet scheme (discounts at major retailers, restaurants, gyms etc).
• Free meals on duty
• Volunteers leave – up to one day per year.
• Enhanced maternity, paternity and adoptive leave.
• Cycle to work scheme.
• Recommend a friend bonus.
• Unrivalled individual training and development.
• Well established apprenticeship programme.
• Team & company social events.
• Employee assistance programme.
• Workplace pension.
• Excellent career progression within a leading independent contract caterer.

ABOUT US

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.
All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role.

ROLE REQUIREMENTS (TASKS & RESPONSIBILTIES):

• To operate, monitor and control the Food Production and Service Production to ensure that the food is produced and presented to the highest possible standards, according to the stated Thomas Franks standards and all specified client requirements.
• Responsible for ensuring that the Thomas Franks Fresh Food standards are adhered to by all members of staff, making the best use of local, sustainably sourced and in-season produce at all times using the Company approved suppliers.
• Ensure that the menus are planned are devised for their nutritional value, making the best use of current food styles and customer expectations for daily service and any functions, hospitality or special events.
• Ensure the prompt service of all meals and service at all times to the company / clients standards. Restock and replenish stocks and consumables as required during service periods, pre-empt customer needs and achieve optimum customer service delivery.
• The Executive Head Chef must ensure that all production, storage and service areas and equipment are maintained in a hygienic and clean condition, demonstrating a thorough understanding of food safety and health and safety legislation on a daily basis. Practices are to be monitored and reviewed frequently to ensure standards are set and maintained effectively.
• Ensure that the preparation of all food for sale/service is to prepared within exemplary standards of hygiene and food safety, ensuring that all members of subordinate members of staff adhere to these procedures on health, safety and hygiene to at all times.
• Keep the Front of house informed of any food running out and pre-empt any delays in customer waiting.
• To assist in the preparation of planning menus, rotas, placing of orders.
• Ensure that the kitchen operates in line with current health & safety regulations.
• To attend meetings and training courses as required.

GENERAL RESPONSIBILITIES:

• Ensure attendance to all staff meetings as required.
• Ensure that all policies and procedural requirements of both legislation and company are adhered to in order to promote a professional and flexible approach at all times.
• To ensure personal presentation is of the highest standard at all times.
• Ensure all necessary checks are carried out in the service and associated areas for food temperatures.
• Carry out all reasonable request of the management.