Job Ref: FOR1090
Branch: Forest of Arden Hotel Country Club
Location: Forest of Arden Hotel Country Club, Coventry
Salary/Benefits: £15.42 per hour plus various benefits
Contract type: Permanent
Hours: Full Time
Hours per week: 40
Posted date: 05/06/2025
Closing date: 07/07/2025

JOB SUMMARY

A supervisory position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas off the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and team member satisfaction while maintaining the operating budget.

EXPERIENCE AND EDUCATION:

• GCSE’s; 4 years’ experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.

SKILLS AND KNOWLEDGE:

• Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment (e.g., grilling, sauteing, broiling, baking, using decorative food displays, following recipes)
• Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• Number Facility – The ability to add, subtract, multiple, or divide quickly and correctly.
• Mathematics – Using mathematics to solve problems.
• Reading Comprehension – Understanding written sentences and paragraphs in work related documents.
• Writing – Communicating effectively in writing as appropriate for the needs of the audience.
• Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Originality – The ability to come up with unusual or clever ideas about products, services, or situations, or to develop creative ways to solve a problem.
• Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

MANAGEMENT COMPETENCIES:

• Adaptability – ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success – Skilled at focusing and guiding other in accomplishing work objectives.
• Building a Successful Team – Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust – Ability to interact with others in an honest, fair, and respectful way; giving others confidence in ones intentions and those of the organisation.
• Communication – Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus – Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers’ needs/
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organising – Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

• Sets a positive example for guest relations.
• Maintains food handling and sanitation standards.
• Maintains all Forest of Arden hotel Limited food/kitchen standards as per SOPs and LSOPs
• Supervises daily shift operations.
• Ensures all team members have proper supplies, equipment, and uniform.
• Performs all duties of Culinary and related kitchen area team members in high demand times.
• Supervises staffing levels to ensure that guest service, operation needs, and financial objectives are met.
• Oversees production and preparation of culinary items.
• Ensures completion of assigned duties.
• Participates in the team member performance appraisal process, giving feedback as needed.
• Ensures team members keep their work areas clen and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Handles team member questions and concerns.
• Reports malfunctions in department equipment.
• Communicates performance expectations in accordance with job descriptions for each position.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Handles guest problems and complaints seeking assistance from supervisor, as necessary.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Empowers team members to provide excellent customer service within guidelines.
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Participates in an on-going team member recognition programme.
• Supports and assists with new menus, concepts and promotions for the Restaurant and Banquets.
• Conducts training when appropriate.
• Monitors team members progress towards meeting performance expectations.
• Attends and participants in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
• Supervises and co-ordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and coked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.