Training, Leadership & People Management

The role of SC forms part of the Kitchen management Team and wider management team and it is expected that you will act accordingly.

• The SC is expected to deputise in the absence of the SSC and/or the GEC as required.
• Strong and effective leadership & people management is required for this role.
• You are required to lead, train, and develop team as designated to ensure the effective running of all areas of the Kitchen to facilitate all business demands to expected & agreed standards.
• You are expected to assist in the creation, updating and modification of recipe & dish specs for all dishes. The Spec sheets are essential training tools to ensure consistency and quality and must be used at all times for production and/or service as required.
• Within your Man management you will be expected to use the ethos & principles of One House and the Company Vision & Mission at all times.

Commercial awareness

The Kitchen is the engine House of our Business and the key to profitability. It is essential that the Kitchen is run in a business-like manner. Many elements of commercial awareness will involve working closely with the Kitchen Manager (KM).

• The SC is required to ensure that any tasks designated to them or to the team they maybe leading are carried out in a time efficient and effective manner, ensuring the best use of the available Kitchen Team of Talent at all times.
• Ensuring time and labour efficient production and flow of preparation or service for yourself and any of the designated Kitchen Team under supervision is essential and a basic of the role.
• The SC must ensure that all products are utilised correctly as designated by the SSC and/or GEC, to ensure minimum wastage and maximum profitability.

Kitchen Hygiene & Health & Safety at Work

It is essential to ensure that you adhere to all food legislation to ensure safe handling and food production and services practices.

• You must ensure that any Team members under your direction also work to the same hygienic standard.
• The SC must ensure the Kitchen is kept to a hygienic standard and direct Kitchen team to do so as required.
• This is to be applicable to all/any kitchens at any place and any team members within any of our Kitchens at any time, within The Kitchen & Co Group that the SC maybe working in at the time.
• Kitchen Hygiene is of the highest importance to our business and that of our strategic partners and must be always prioritised.
• A 5 Star Kitchen rating is the only acceptable rating for The Kitchen and Co and all Kitchen team members must ensure they work to this standard.
• It is the responsibility of the SC (and any other Kitchen Team members) to report any equipment that is not to standard.
• All food handling legislation must be adhered to.
• It is the responsibility of the SC to ensure that you have up to date food handling training and any certification as required by legislation.

Operational focus

Within this role, you are required to have a strong focus on the delivery and return of events. Liaising keenly with the PS and HC to streamline business output. Below are areas you should be focused on.

• Streamline the way the prep gets completed to best suite ease of delivery on site at an event. This requires strong leadership and communication to ensure you can analyse the needs of each event & that you can communicate requirements clearly and effectively to the prep team and head chef.
• Ensure all processes and practices are to the required standard whilst on events. Including all relevant documentation is completed and filed.
• Minimise wastage on events and compile monthly wastage reports that are reported back to the head chef and Group Exec Chef.
• Have strong leadership and management with the event delivery teams, ensuring high standards of food, kitchen hygiene & documentation, equipment management & hours are maintained at all times. Regular meetings with the team are essential for efficient event delivery.
• Managed the return of goods back to the site in the most cost-effective, hygienic and organised manner possible. Liaising with the prep sous chef and head chef is imperative to reduce duplicate orders of returned goods.

Efficiencies

You are to manage the efficiency board and update the spreadsheet weekly.

• Leading the team to think about efficient ways of working and swiftly taking action on these initiatives is key within this role.
• You will be expected to lead the efficiencies part of the Finance first meeting and be expected to clearly communicate a progress and status report on the spreadsheet you are using.