Posted: 19 June
The role
Job Description You will manage all kitchen operations, including menu execution, team member management, and compliance with Food Safety and Health and Safety regulations. The Chef Manager will ensure the food quality and consistency is maintained to the highest standards, whilst controlling their costs. Daily management and leadership of the team including skills development. Ensuring the team are trained in all aspects of the menu, equipment and procedures as required by John Lewis. To work with the General Manager to ensure labour costs are agreed to budget. To manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence. Interacting with the customers to understand their specific catering needs and preferences, maintaining an open channel of communication to address their requirements. To drive sales and monitor costs through responsibly ordering.
