Job title: Executive Chef
Reports to: General Manager & Group Executive Chef

Your role is defined in terms of these values, as shown below:

• Leadership: A key accountability of this role is to motivate and influence team membersto achieve results, by demonstrating excellence in leadership through personal accountability, seeing and articulating a vision and a willingness to make hard decisions.
• Strategy: A key accountability of this role is the continued development of skills, knowledge and experience in all things food related, using these skills to develop appropriate strategies and action plans to maximise business potential.
• Training and development: A key accountability of this role is the engagement of the kitchen team, optimising their performance through effective recruitment, development, retention and communication.
• Financial management: A key accountability of the role is to sustainably plan, drive and maximise revenue, control costs where appropriate and deliver on financial targets.
• Sales excellence: A key accountability of the role is to create a culture of proactivity around food related sales development. To work with on and off with the team to harness all available platforms to engage with customers.
• Operational excellence: This role is responsible for working with the team of chefs to ensure delivery of operational excellence in line with internal standards.

COMMITMENT to the PASSIONATE PURSUIT OF PERFECTION:
Every team member is expected to strive for the ‘Passionate Pursuit of Perfection’ to ensure that the hotel guest’s comfort and satisfaction is catered for in a friendly, helpful, efficient and personalised manner.

MAIN DUTIES AND RESPONSIBILITIES:

Team / talent :

• To ensure there is effective communication in place within Kitchen Team and across all other members of the Hotel Team
• To work as a senior member of the management team, driving Kitchen OTP and participating fully in hotel OTP
• To role model the culture in all interactions with colleagues and team and ensure all of kitchen team do so also
• To continue to drive a culture of continuous improvement across all food operations.
• To ensure staff are appropriately trained to deliver to the required food standards
• To ensure performance reviews are carried out for the Kitchen Team
• To ensure all of the applicable policies and procedures are implemented
• To assist with the recruiting of and training of new kitchen team members where required, including new acquisitions
• Create appropriate strategies to drive the engagement of Chefs
• To hold bi annual workshops for Sous, Junior Sous and Chef de Parties from all kitchens focusing on developing skills, sharing of ideas, financial training
• To provide clear leadership to the Kitchen Team
• To train and supervise in menu planning, ordering, rota compilation and menu costing with the Sous Chef, Chef de Partie’s and Commis Chef’s.
• To help ensure a good working relationship with suppliers and colleagues in other departments.
• All staff of the company are required to make themselves available for training and communication meetings for which notice will normally be given.

Hygiene / HACCP/ health & safety:

• To ensure all kitchens have sound HACCP procedures in place and working as required
• To ensure that the highest standard of operational hygiene is used at all times in the Kitchen area
• To ensure the agreed standard of uniform and personal hygiene is carried out in the Kitchen at all times
• To develop cleaning schedules and ensure they are adhered to and ensure there are appropriate daily hygiene in place
• To ensure that appropriate pre-employment training and renewal of such training is carried out for all relevant employees and retained in the kitchen for EHO inspection
• To ensure all relevant members of the Kitchen Team understand the requirements of an EHO visit and have the information needed is at hand
• To ensure internal quarterly hygiene audits are carried out, reports are circulated and actions plans are completed
• To carry out quarterly Health & Safety audits and ensure complete compliance with all safety procedures
• To ensure that all kitchen equipment, fixtures and fittings are in good working order and to ensure that no item of equipment is miss-used
• To assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness and tidiness of the Kitchen areas.
• To ensure all staff are smartly and correctly attired in accordance with company policy.
• Ensure that all aspects of Health and Safety, Hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures etc. are adhered to within the relevant departments.
• To ensure all areas are clean, safe and tidy.
• Ensure that personal and working standards of cleanliness are adhered to.
• To ensure that the equipment is functional and well maintained.

Operations:

• To ensure all menus are regularly updated across all areas of the Hotel ensuring offering is seasonal, in line with industry trends, appropriately priced and monitored (ref volume, mix, margin)
• To champion the food agenda in The Hotels OTP across all food outlets and offerings ensuring adherence to food brand and hotel brand
• To ensure that desired Gross Profits are attained
• To ensure that Payroll budget is achieved
• Overall management of stock
• Completion of all Financial procedures
• Finance and take appropriate action
• To be responsible for the effective day to day running of the Kitchen
• To attend meetings as required
• To monitor all dishes prepared from Kitchen and ensure they conform to agreed standard prior to food service
• To ensure staff meals are of an appropriate quality, balanced and nutritional
• To continue to use social media platforms to drive awareness of hotel food brand & train and make sure all chefs are aware of and participating in this
• Maintain high standards of culinary skills in preparation, cooking and presentation of all food, in line with hotel standards.
• To establish and delegate the physical stock control and rotation and preparing potential food costs.
• Liaise with Management and other departments regarding potential business and possible special requirements for future bookings.
• Delegating the receiving and checking delivered goods (for quantity and quality) against requisitions and delivery notes.
• To attend weekly Food and Beverage and management meetings
• To ensure that service from the Kitchen is prompt and courteous.
• Delegate duties to the staff and supervise their work.
• Ensure a smooth and efficient operation.
• To help plan, create and cost menus and to ensure set food percentage is achieved whilst maintaining standards.
• Secure the company’s stock and property, ensuring all keys are included in hotel key system in order to provide possible access to all lockable areas, cupboard, fridges, equipment and padlocks at any time.
• To ensure all training carried out within the Kitchen is recorded and all training records are up to date.
• To help control quality of food produced, portions served, plating and waste.
• To comply with any reasonable request by Management
• To take ownership of menus.
• Opportunity for training and career development with the Trigon Group
• Competitive rate of pay
• Relocation Assistance
• Access to our Company Pension Scheme
• Death in Service Benefit
• Employee referral bonus
• Friends & Family discounts across our restaurants
• Special rates in our hotel accommodation
• Paid internal and external training days
• Access to Trained Mental Health First Aiders
• Team Member Social & Wellbeing Events
• Team Member Annual Awards, Service Recognition, Monthly Team Member of The Month
• Meals on Duty
• Assistance with Leap Cards

Your role is defined in terms of these values, as shown below:

• Leadership: A key accountability of this role is to motivate and influence team membersto achieve results, by demonstrating excellence in leadership through personal accountability, seeing and articulating a vision and a willingness to make hard decisions.
• Strategy: A key accountability of this role is the continued development of skills, knowledge and experience in all things food related, using these skills to develop appropriate strategies and action plans to maximise business potential.
• Training and development: A key accountability of this role is the engagement of the kitchen team, optimising their performance through effective recruitment, development, retention and communication.
• Financial management: A key accountability of the role is to sustainably plan, drive and maximise revenue, control costs where appropriate and deliver on financial targets.
• Sales excellence: A key accountability of the role is to create a culture of proactivity around food related sales development. To work with on and off with the team to harness all available platforms to engage with customers.
• Operational excellence: This role is responsible for working with the team of chefs to ensure delivery of operational excellence in line with internal standards