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Development operations chef

London
Permanent
Selfridges
Chef
Posted: 20 October
Offer description

Development Operations Chef

Job Introduction

Running the culinary operations across our flagship store

Delivering exceptional experiences in alignment with the Selfridges strategy.

AREAS OF RESPONSIBILITY

1. Lead the culinary position for Selfridges elevating our existing offer whilst still ensuring we are providing value for money and as profitable as possible
2. Support and develop our site Chefs through effective feedback and coaching
3. Supporting our sites operationally on menu development and working alongside the team maximising sales
4. Support the delivery of special events and brand acquisition opportunities supporting world class delivery of culinary execution
5. Facilitate development of all teams through communication of training opportunities; coaching, and empowerment
6. Supporting with HR processes and Duty Management as required’
7. Ensuring all Due diligence consistently above pass rate so Selfridges operating standards are world class in our culinary execution

SERVICE/

8. Responsible for the running of all OB restaurants when scheduled on duty rota. This involves but is not limited to team cover, FM, service.
9. Ensure that every restaurant operation has the required basic materials, such as agreed standard operating procedures (order of service, brief sheet, checklists, due diligence paperwork), food and drinks bibles and allergens sheets
10. Ensure that good food technical and health and safety practice is always followed in Selfridges restaurants and that the restaurants meet store and industry standards
11. Support with Events in Restaurants
12. Fir (Allergen Matrix) Spot checks and signatures
13. Support on Trace all and Trace all pipelines
14. All team members have done SOP for both recipe training and food technical compliance

MENU DEVELOPMENT & NEWNESS

15. The driving force behind menu creativity, development that is achievable, commercial, consistent in its delivery and talks to our sustainable pillars
16. Drive the sustainability story with Own bought and support all concessions
17. All new Suppliers are signed up with trace all is completed and approved well in advance of any launches and in line with the allergen matrix
18. Working with Head Chefs and Sous chefs to support the roll out of all menu changes in association with the menu roll out calendar ensuring all measurable points are hit
19. Ensure that your Head Chefs – Sous chefs and restaurant Managers are prepared for all menu changes big and small – menu specs, FIR, training, and knowledge quizzes for all staff.
20. Support the delivery of special events in terms of f and b propostion
21. Ensure that RMs are supporting with all Mission updates, FOURTH recipe and PLU checks
22. Delivering menu briefs to the graphics team allowing enough time to proofread and deliver to site in conjunction with new menu launches. This should be in partnership with your OPS Manager
23. All menus when going live are relevant in correct areas – online – information desk – personal shopping – open table
24. Analysis of menu sales used to support newness and development of the offer by site in conjunction with your OPS Manager
25. All new business ideas and launches are supported whether in restaurants or around the business to drive sales. raise awareness and support the business needs.

SYSTEMS

26. Monitoring the Fourth Hospitality system, checking the pending/approved orders, monitoring the daily wastage and site transfers
27. Work alongside food technical, Food purchaser with regards Traceall
28. Ensure that everyone is following the ordering process/guidelines correctly.
29. Sign off equipment orders placed by the managers and play a leading role in the effective management of stock

LEADERSHIP

30. Consistently role model the Selfridges values; smile and connect with team members and customers, promote face to face time and two-way communication, say thank you and recognise achievements and reach out and learn from others.
31. Lead and execute the restaurants strategy, development of our teams at site level
32. Provide inspirational leadership for the team, setting clear direction and providing feedback and support to enable great performance
33. Ensure that business messages (immediate and long term) are cascaded effectively to all members of the team
34. Ensure teams (Chef) have regular team meetings and 1-1 catch ups –
35. Excellent collaborator especially with events, brand partnerships, retail operations and the Director of Food and Restaurants

A bit about you

36. In depth knowledge and a passion for food & restaurants with the ability to thrive in a fast paced and best in class organisation
37. Drive creativity and development
38. Help shape the sustainability story and our road map on sustainability across all restaurants
39. Highly driven, possess exceptional communication skills
40. Ability to influence and inspire teams across multiple sites
41. Ability to create strong relationships across a multitude of departments understanding the importance of inter-departmental support to succeed in our goals
42. Able to collaborate with all areas of the business e.g. taking part in cross store / functional meetings / projects as appropriate

Selfridges

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