Assisting the Head Chef in daily kitchen tasks and providing satisfying culinary experience for staff while managing kitchen operations and supervising the kitchen team. Working Hours: Monday to Friday 6:30am-2:30pm. Requirements
* Create and maintain weekly menus, from recipe development through to execution, meeting quality standards and within cost controls
* Understand and maintain kitchen cost management, including profit and loss and margins
* Submit weekly financial information in line with company processes, including retail sales, stock checks, and time and attendance for payroll purposes
* Manage all stock management, developing relevant SOP's, monitoring all necessary controls to minimise waste, ensuring relevant targets are met
* Undertake regular customer feedback exercises, respond directly and positively to customer feedback, taking remedial action as required
* Oversee preparation and display of all counter and food displays
* Participate in Health and Safety committee, collaborating on employee health initiatives
* Manage budget and control food and labour costs
* Management of kitchen staff activities, recruit, and manage kitchen staff
* Day-to-day management and leadership of Kitchen team, including Customer Service Assistants
* Set standards, objectives, and targets for each team member
* Monitoring of all aspects of team performance and implement improvement plans
* Maintain positive supplier relationships, supporting local producers and inhouse product
* Working with Health & Safety undertake risk assessments
* Working with Maintenance to report any building or equipment faults, following up on action
* Ensure all HACCP and food safety policies and procedures are adhered to
* Ensure accurate food traceability records are maintained
* Ensure hygiene is maintained at the highest levels and equipment is kept to the required standard
* Any other duties as required by management and within the competency of the post holder
Diploma / BTEC HND in Professional Cookery or equivalent is essential
* Food Hygiene Level 3 desirable
* Exceptional interpersonal, organisation, communication, and creativity skills essential
* Strong analytical and decision-making skills essential
* Commitment to good practice and precision with culinary instructions, recipes, and directions to staff
* Communicates well in written and oral form with multi-nationals on all levels
* Ability to multitask and work under own initiative to deliver to deadlines
* Relationship builder with influencing and motivational skills
* A hands-on team leader and motivator, with the integrity, drive and leadership qualities to inspire confidence and secure high standards of performance and professionalism in a challenging and competitive environment
* Good IT skills
* Strong team player
Kepak McIntosh Donald are a globally recognised brand and the largest red meat producer in Scotland; raised on open pastures, sourced from local farmers and hand-selected by our master butchers, we produce beef and lamb products with integrity and unmatched quality assurance.
31 days annual leave per year (after probation)
* 25% Discount in our Butcher Shop
* Opportunity to earn a performance Bonus
* Subsidised canteen serving multiple hot food options for breakfast and lunch
* Discounts in well known retailers
* Values awards program
* Refer a friend scheme
* Employee assistance program
* Training and development
* Cycle to work scheme
* Pension plans
* Life assurance