Head Chef Full Time

Royal Foundation of St Katherine
Please apply with a CV and covering letter explaining why you are suitable for the role, taking into account the job description.

We will assess applications as they come in on a rolling basis.

Head Chef

Main job purpose: The Head Chef is responsible for the efficient operation of the Kitchen at The Royal Foundation of St Katherines (RFSK), whilst upholding its values and ethos. The role is accountable for the achievement of financial goals, the delivery of food services to standard, the development and well-being of all the Kitchen team and the optimal maintenance and operational integrity of the Kitchen.

Reports to: Commercial Director

Responsible for: Kitchen Team & Food and Beverage Operations

Usual place of work: The Royal Foundation of St Katharine (RFSK), 2 Butcher Row, London. E14 8DS.

Work perimeters: 40 hours per week. Days per week are dependent on business patterns. The role is in an Hospitality and Events environment hence early, morning, evening and weekend work is integral to the role.

Relevance: This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description will be amended accordingly.

Key areas of Responsibility for a Head Chef:

Support of charitable objectives

• Learn and be able to effectively demonstrate a comprehensive knowledge of The Royal Foundation of St Katharine, including but not limited to:
• Charitable objectives delivered through Worship, Hospitality and Service Working ethos.
• Commercial objectives and budgets

Food & Beverage Standards and Production

• Ensure guests are always dealt with in a polite, helpful and professional manner by all the Kitchen team.
• Ensure the quality of food always meets company standards, through visual and tasting checks.
• Ensure all food costings are up to date and made in accordance with specified budgets.
• Ensure food is delivered at the specified times.
• Lead food delivery service and production at key times of the operation.
• Keep wastage to a minimum by using appropriate measures.
• Maintain good communication with the Dining Room team to ensure food service runs smoothly.
• Ensure HACCP procedures are followed through from food delivery through food storage and food preparation to food service stage.
• Direct and guide the Kitchen team during services when required as well as ensuring when not on duty adequate leadership and guidance is in place.
• Ensure guests special diets are always catered for and the team understand everything about the special diets.
• Instruct and educate both the kitchen, yurt cafe and Dining Room teams about portion control measures in place for all food items.
• Regularly review the F&B products on offer and provide new ideas and suggestions.
• Plan menus in collaboration with the yurt café / event manager with changes agreed with the commercial director and in-line with company standards and agreed with senior management.
• Ensure all menu items set recipes and are available to all the kitchen team.
• Ensure good stock management by using stock rotation and conducting regular stock checks (minimum once per month).
• When appropriate meet guests to discuss special F&B requirements for functions and events.
• Ensure all equipment within the kitchen and any equipment used by the kitchen team is cleaned and maintained to the highest standards. It is the Head Chefs responsibility to ensure all equipment is used appropriately, safely and to the manufacturers guidelines.
• Equipment falling within collaborative use between teams will be the joint responsibility of both the Head Chef and Event Operations Supervisor to ensure it is cleaned and maintained to the highest standards. It is the responsibility of the Head Chef and Event Operations Supervisor to ensure all equipment is used appropriately, safely and to the manufacturers guidelines.
• Be prepared to deal with external companies when appropriate for cleaning, maintenance and training on equipment.
• Ensure regular checks are made both visual and otherwise to establish any maintenance needs of the Kitchen equipment and premises.
• Ensure that an efficient record keeping system is in place in the Kitchen and that reporting systems are in compliant with HACCP procedures.
• Coordinate closely with the Dining Room and Events Teams to ensure the smooth execution of any events and monitor the provision of food and beverage services to standard.
• Review the F&B suppliers to ensure RFSK is getting best value for money and quality in line with company standards and agreed with senior management.

People Performance Management

• Ensure rotas are produced well in advance, with adequate provision of team members to be able to deliver the required quality and consistency expected, whilst maintaining the financial controls and keeping within set budgets.
• Motivate and develop team to ensure smooth functioning and promote teamwork throughout.
• Participate in the annual performance review and other targets, monitor achievement on a regular and consistent basis in accordance with RFSKs employee performance system.
• Participate in a regular one to one meeting with the commercial director – at least once per month.
• Attend Weekly Managers Meeting.
• Attend or send a department representative to Daily Stand-Up Operations Meeting.
• Contribute to the joint responsibilities of the management team.
• Periodically attend workplace as Duty Manager as identified on roster.
• Implement Duty Management responsibilities detailed in Duty Management Guidance document to deliver safe and effective operation.
• Conduct regular one to one meeting with direct reports – at least once per month.
• Expect a performance appraisal to take place at least once every six-months.

Training

• Ensure that all employees, within your direct report, are appropriately skilled to enable them to carry out their duties to the required standard.
• Identify staff training and development needs, prepare and implement an annual departmental training plan and monitor its effectiveness.
• Conduct regular training sessions as necessary to both the Kitchen Team and Dining Room Team.

Employee Satisfaction

• Hold regular departmental staff meetings minimum one per month.
• Ensure your team are always effective and fit for work.
• Take responsibility for the health and wellbeing of all your direct reports.

Team Working

• Consciously contribute to effective team working at the management and team levels and encourage colleagues to behave likewise.
• Ensure a harmonious working environment is in place at all times and uphold the companys values and vision.

Innovation and Creativity

• Contribute to a climate in which innovation and creativity are encouraged and new ideas implemented and rewarded.

Service Quality Guest/Customer Satisfaction

• Monitor customer satisfaction by meeting guests and event organisers, review customer feedback with the Commercial Director and follow through on delegated action steps to address any shortfalls.
• Deal, where possible and appropriate, with any complaints made and make sure the Commercial Director knows of the complaint.
• Constantly focus on the satisfaction of the Guest as our main purpose and encourage the Kitchen Team to do the same.
• Uphold company standards, values and vision and be an ambassador to the company at all times.

Finance

• Monitor results on a weekly, monthly and quarterly basis with the Management team to ensure achievement of targets and take corrective action as appropriate.
• Ensure that the Kitchens remit is run within budget provision and better where appropriate and possible.
• Monitor the price of all items regularly ordered by the Kitchen to ensure a competitive price is obtained at all times. This includes all food and beverages and all non-food and beverages items ordered and require regular price comparisons between RFSKs nominated suppliers. Ensure that for all items bought less frequently that competitive quotes are obtained before purchasing.
• Ensure that all the Kitchen team are aware of the current and projected performance figures and have clear reasons for why they are positive or negative.
• Attend management meetings with the relevant financial information.
• Understand and collate the relevant financial information in accordance to the business financial targets and KPIs.

Kitchen Safety and Security

• Ensure compliance with all HACCP procedures regarding food safety and hygiene practices in the Kitchen.
• Ensure the correct maintenance of equipment in collaboration with the Commercial Director
• Conduct daily visual checks for safety in the Kitchen. . click apply for full job details