Head of Culinary - Europe

at  Thomas Franks Ltd

CONTRACT: PERMANENTSALARY: £ 60,000 PER ANNUM

Our head offices based in the beautiful village of Hook Norton near Banbury. Here you will find our teams of finance, HR, purchasing, marketing & creative that support all of our locations across the Thomas Franks family. There is ample parking space available when visiting.
We are looking for a Regional Head of Culinary for Europe with a passion for food and creating and maintaining the highest quality food standards. The role will be Responsible for contributing towards business planning and the company vision. Developing the highest standards of food quality within a budgetary framework and in line with client needs. Promoting craft innovation in line with current and future food trends.
This role will involve regular travel across our European business, supporting and developing our chef teams and leading and mentoring our apprentices. Building effective relationships with our clients and ensuring financial accountability, health and safety and food safety compliance, safeguarding, leadership and development of the chef team and culinary strategy across the region. Working to support Regional Directors to plan and manage the mobilisation of new contracts from a culinary, food budgeting, innovation and chef training perspective.
Being accountable for managing budgetary expectations, ensuring the co-ordination and cross charging of the mobile chef team in line with Regional Directors and Operations Managers requirements in a timely manner.

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.

1. Coaching & Mentoring – The RhoC will be responsible for the ongoing development of all chefs within the region in conjunction with the Culinary Director and Regional Director. Setting Food standards on a Regional basis in line with company & client expectations.
2. Training & Development - Taking full responsibility for driving food based training and development programmes within the region.
3. Setting Food Standards - Taking a mentoring role with regard to setting standards and kitchen practice within your Region. Leading the craft vision within the Region and regularly visiting each location to ensure food standards are of the highest quality. Ensuring that the locations within your region are aware of and perform all the day to day requirements placed on them by the Thomas Franks Food Hygiene, Allergen and Safety Standards, as set out the Food Hygiene & Health & Safety Manuals. Ensuring that all locations within your region fully engage with Food Safety audits and adhere to all Health and Safety Legislation, standards, policies and expectations.
4. Recruitment & Induction - Planning and taking responsibility for setting and creating new chefs induction programmes and ensuring they are educated in all aspects of the business including financial, people, craft, health and safety, client standards, procedures and expectations.
5. Policy & Procedures – Monitoring and ensuring that both yourself and those at location follow all stated company procedures to ensure standards are maintained, as set out as part of the Thomas Franks and location requirements and policy documents.
6. Communication - Engaging in regional planning and communications activities, with both the Regional Operations Directors and senior team, to ensure effective chef-led activity across the region. This includes new openings, events, support needs, pop-ups, client activities, charity, nutrition, marketing, purchasing and HR interventions are supported and shut-downs or transfers are effectively managed.
7. Financial - Managing the mobile team budgets ensuring that business needs are met in line with budgetary expectations, ensuring that all cross charges are processed through Finance in a timely manner and following due process. In conjunction with the Operations Manager and Regional Director, you must continually review location performance and introduce ideas/innovations to maximise profit generation for both Company and Client.
8. People - Working closely with the Head of Recruitment and Regional HR Manager to oversee the recruitment, induction, performance and management of all of the mobile regional chef team, encompassing the Thomas Franks ethos and culture, using stated Company procedures to guide processes and approach. Support the recruitment process as required, ensuring that recruitment is carried out in line with Thomas Franks processes and documentation and in accordance with legislation.