Here at Bracken Bar & Restaurant we are currently looking to expand our kitchen team with a second Chef who will be responsible for assisting the Head Chef in the day to day running and management of the kitchen and sous chefs.
Duties and Responsibilities
1. To be responsible for overseeing all operational aspects of the Kitchen and staff in the absence of the Head Chef
2. Complete opening and closing procedures for the Kitchen
3. Direct staff as required to ensure all operational tasks are completed safely and efficiently as/when required
4. To have a hands-on approach for all Kitchen staff and to get involved in many aspects i.e. cleaning duties etc
5. To support and communicate regularly and effectively with the Head Chef and Executive Chef and to ensure all issues are acknowledged and discussed during their absence.
6. To use the Chef's Diary as a tool in effectively recording and tracking issues
7. To ensure daily administration records are complete, accurate and forwarded to the HC
8. To ensure daily administration records are complete, accurate and actioned in a timely fashion
9. To consistently check produce before service for freshness and flavour
10. To be responsible for ensuring all kitchen staff are preparing and presenting quality food and all final products leaving the kitchen are at the Company Standard
11. To report any issues with food quality and freshness to the Head Chef
12. To ensure all kitchen staff follow correct food and hygiene standards
13. To follow the Stock Labelling and Rotation System to ensure the products are identifiable and used in the correct order
14. To lead by example for staff ensuring that the kitchen is always presentable
15. To ensure cleaning checklists are adhered to by Chefs and Kitchen Porters and directing staff to cleaning duties when required – especially during quiet times
16. To ensure the Kitchen, surrounding work surfaces and floor are kept tidy and clean at all times
17. To communicate any issues with the Kitchen's presentation with the Head Chef and / or Manager on Duty
18. To ensure all Kitchen Staff use all Chemicals correctly
19. To provide a 'hands-on' management approach and lead by example for all
20. To help establish the Kitchen area as a positive work environment for all
21. In the absence of the HC to deal with staff issues that may arise on a day-to-day basis in the kitchen and to communicate these to the HC on their return
22. To ensure staff are filling their specific job requirements and delegating or directing where necessary
23. To ensure that all ongoing training for all kitchen staff is discussed with the HC and implemented accordingly
24. To assist in succession planning for Kitchen Porters/ Trainee Chefs
25. To be flexible in filling shifts as required to ensure the Kitchen is always fully staffed and managed
26. To work closely with the HC to ensure the Kitchen is fully staffed and to plan for periods of absence or for leavers
27. To manage in liaison with the HC the Induction and ongoing training for all Trainee chefs and KP's
28. To assist in ensuring the Training Registers are utilised and records are filed correctly
29. To liaise with Head Chef to coordinate required recruitment advertising
30. To participate in the recruitment process as required with interviews and trials for potential Second Chef's, Trainee Chef's and Kitchen Porter's
31. To communicate with the Head Chef on a regular basis regarding all stock levels
32. To be accountable for stock levels of fresh produce
33. To ensure the required stock levels are maintained as per stock order sheets
34. To keep stock usage, wastage, loss and breakages in the kitchen to a minimum level and to record accordingly
35. To check quality of stock for freshness, weight, use by dates etc and communicate issues to Head Chef
36. To ensure all relevant records are complete and are accurate
37. To request other service and maintenance as required to ensure all restaurant and equipment is maintained to a high standard
38. To minimise unnecessary breakages of all kitchen equipment
39. To ensure cleaning and maintenance of restaurant machinery and equipment is completed in line with the Kitchen Cleaning Schedule and Kitchen Period Checklists
40. Identify and apply self-development needs and the skills, knowledge or attributes required to grow
41. Take on board points raised at reviews and to work on any identified weaknesses or issues
42. Request assistance and / or training where necessary