JOB OVERVIEW & COMPANY CULTURE
This is an exciting role that encompasses producing food of the highest quality,kitchen management, menu development and strong leadership. This is a management role; its success will come from the buy-in from your team and your ability to inspire achievements in the time you have with each team member. You will be accountable for all BOH procedures and standards, within your site, with the support of the senior management team. You will be expected to inspire and motivate your team and will be accountable for kitchen succession planning, and employee development.
Thispositionisforanoutgoing,enthusiastic,anddedicatedpersonwhoispassionateabout food,people and hospitality.The successful candidate will have a keen interest in the London food and hospitality industries and possessboth excellent communication and management skills.
KEY RESPONSIBILITIES
* To give your team the passion and pride required so only the highest food standards are consistently maintained;
* Maintain, through managing your chefs, group actual and theoretical GPs by controlling portioning, wastage and methods;
* Ensure the BOH team performs within labour budgets;
* To provide legally compliant, safe working environments for our teams and safe food for our guests through ensuring successful audits, EHO visits and other policy compliance;
* Manage staff performance and team development, with the support of the senior management team;
* Plan & delivermenu development and engineering to support sales targets;
* Work closely with suppliers to ensure kitchen success, consistent high quality and agreeable pricing;
* Shared responsibility over all BOH recruitment, in line with Sambrooks core values, with the support of your general manager and executive chef.
* To nurture our teams to develop and grow within Sambrooks.
* To work closely with your General Manager, to guarantee site success and team welfare.
KEY PERFORMANCE INDICATORS (KPIS)
The following criteria will be used to measure your success within the role;
* Food quality standards
* EHO visit results;
* Customer feedback via all platforms;
* Kitchen presentation;
* Actual and theoretical GP results;
* P&L performance to contribution;
* Staff retention;
* Team feedback.
EDUCATION AND EXPERIENCE:
* Chef & kitchen training with at least 3 years in a professional kitchen;
* Experience with onboarding and working with new suppliers;
* Strong written and verbal communication skills;
* A high level of attention to detail.
* Ability to work effectively within a team and independently.
* Competency in Microsoft Office 365 applications including Word, Excel, and Outlook.
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