Executive Head Chef

Requirements

· Overall management of a team of professional kitchen and supporting staff, including training, development, delegations, scheduling and monitoring of tasks to timely completion.

· The Executive Chef will plan, organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is enhanced with customers and clients at all times

· Develop strategic vision for food and food service at the RAU alongside Head of Catering & Retail including business cases for multi area catering production.

· Take responsibility for the food production with a hands-on approach to servery dining and VIP events with a proven record of success in quality high volume establishments and ambition to drive offer forwards

· Drive sales through holistic, seasonal and on trend menu planning with preferred suppliers

· Actively excite and enthuse all employees and consumers in all matters food, working in conjunction with marketing support functions, University stakeholders and suppliers where appropriate

· Provide a focus on freshly prepared food, quality ingredients, seasonality and provenance whenever possible that delivers on quality and budget.

· Adopt a values-based approach that emphasises the impact of food and drink production, the working conditions of those involved in production and supply and animal welfare

· To compile menus that meet customer, industry good practice and University needs and show continuous development and innovation in menus, adherence to parameters of accreditations and provenance.

· Develop and enhance relationships with suppliers to meet business needs including giving feedback and ensuring required quality.

· Experienced at financial report writing, The Executive Chef will be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs against agreed budgets.

· To ensure the effective management of all aspects of food production across all services and all brands: e.g. breakfast, lunch, evening meal, hospitality in order to achieve target GP% and profit margins.

· Ensure that all legislative and University policy, operational procedures and standards are applied to provide a consistent and safe product and service for all University employees and customers

· Ensure full compliance with legislative Food Safety and Health, Safety and Welfare policy delivering best in class performance, pro active approach to departmental needs

· Planning structured team development with training and succession planning

· Attend and participate in regular departmental and University meetings as required and cascade as appropriate

· Undertake any other duties as directed and commensurate with the level of this post for which the post holder has the necessary experience and training.

· Maintain Covid Secure Protocols within one’s area.

The post holder will be required to work weekends and evenings as part of a flexible rota.

The post holder will be required to travel; visiting suppliers and other institutions for benchmarking/collaboration/networking visits.

Benefits

• 30 days holiday + bank holidays.
• Relocation assistance (temporary accommodation available on site).
• Free parking on site.
• Discounted gym membership.
• Free flu vaccination.