Overview
Overall Purpose of the role:
At The Historic Dockyard Chatham, the world’s most intact Dockyard from the age of sail and one of the best days out in the UK, we achieve excellence in delivering an exceptional visitor experience across the entire site and this includes our food offer.
As Head Chef you will be expected to deliver to the highest possible standard across all catering outlets. You will lead the kitchen team to deliver a first-class food offering to all our visitors, including in the Mess Deck Restaurant, Wagon Stop Canteen, at private functions and weddings, business lunches and internal Trust events.
Working to agreed plans and achieving budgeted profit margins and expenditure, you will be responsible for the supervision and leadership of the kitchen team and manage all aspects of the kitchen, food hygiene, food preparation and presentation of a variety of menus.
Key Tasks and Responsibilities
Food Hygiene – Health and Safety
Play a vital role in leading the day to day kitchen operation, ensuring a smooth and efficient running of all outlets. Lead the team to ensure that all venues are tidy, clean and hygienic at all times. Ensure personal presentation and uniform of the team is kept to a high standard at all times. Work towards maintaining our five-star food hygiene standards, within the Trust’s food safety expectations. Manage the correct and timely recording of temperature checks, cleaning records, safety systems and all other pertinent records as required. Work within COSHH regulations and the Trust’s own Health & Safety policy. Undertake training to legal and agreed operational standards as required, including Health & Safety, COSHH, Emergency Evacuation procedures and Fire Marshalling. Play an integral part in managing Health & Safety of all catering areas, identifying and monitoring hazards and risks and reporting any concerns in a timely manner. Monitor the maintenance and cleaning of assets in order to prevent damage or injuries and to prolong the lifespan of equipment.
Food Service
Establish the highest standard of food quality and presentation, in accordance with agreed menus. Ensure that allergen listings remain up to date, maintaining legal obligations and that they are communicated effectively to the rest of the department. Ensure each menu has its own style and personality in line with the different outlets and functions. Work to agreed event plans, adapting current or creating new menus to suit client demands and within agreed budgets. Keep menus as seasonal as possible and work with the Commercial Manager to create highlighted menus for special holiday occasions, eg. Christmas, Easter, Eid.
Stock Control and Financials
Manage the ordering, receiving and correct storage of all stock within the Trust’s procedures. Adhere to the Trust’s Purchase Order system and other financial policies. Champion the use of locally sourced products. Work with the Trust’s recommended suppliers to keep up to date with new trends, products and ensure the best possible pricing. Minimise risk through managing stock holding carefully and consistently, including the transfer of stock between sites and departments. Record wastage accurately and work to minimise the quantity of waste produced. Complete paperwork as required relating to staff consumption, timesheets, training and other related documents. Address and resolve accounting discrepancies by thoroughly analysing variances, providing reasoning and solutions. Cost dishes accurately and work towards the budgeted Gross Profit to create well-balanced menus, in conjunction with the Commercial Manager.
Staff Management
Provide effective leadership for the Kitchen Team and lead by example. Working with the Deputy Commercial Manager, manage the Kitchen Team rota in line with budgets and to service demand. Create a positive working environment, leading, supporting and motivating the Kitchen Team to deliver excellence at all times. Ensure all Kitchen Team members are fully trained and development plans are utilised to keep up to date. Remain up to date with industry standards and legislation changes. Provide open, effective, and meaningful communication of key issues, updates and good practice methods. Remain calm and collected under pressure in a busy environment. Ensure staff record their hours accurately and timesheets are collated in a timely manner. Balance the demands and multiple priorities across site and lead the Kitchen Team to deliver in an organised and calm environment. Support apprenticeships and work experience opportunities both within the Trust and externally, creating a progressive environment for people to learn.
Other
* Act as an ambassador for the Historic Dockyard Chatham at all times, promoting a positive and warm reflection of the Trust. Remain professional at all times when onsite or whenever representing the Trust. Offer a warm welcome to all visitors, delivering talks and demonstrations on topic, promoting the offers at the Dockyard. Work with our Outreach Team to deliver experience sessions to the wider community including schools and colleges. Demonstrate excellent inter-departmental communications and ensure good working relationships with all departments, creating ‘one team’. Undertake other such duties as may be reasonably required from time to time including support of the Trust’s programme of events and activities.
Work Environment
* The Head Chef role requires working full shifts (typically 7 to 8 hours), including weekends and bank holidays. Flexibility in working hours is important, including the ability to work additional hours when needed. This role involves being active for a significant portion of the shift and will include tasks that require manual handling and physical coordination.
Other Considerations
1. The post is offered on a permanent basis. Appointment will be subject to a six-month probationary period. Appointment is conditional upon receipt of satisfactory references and appropriate right to work checks.
2. Applicants shall be short-listed for an interview and appointed purely on the grounds of their suitability for the post as laid out in the advertised job description.
3. No person shall be treated less favourably than another on the grounds of sex, sexual orientation, marital status, race, ethnic or national origin, religion, colour, age or disability. As a flexible employer, we welcome discussions around flexible working early in the recruitment process.
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