Job post summary Pay: £55,000.00 per year Plus Service Charge Job description: JOB TITLE:

Executive Head Chef REPORTING TO:

Operations Manager/General Manager MAIN PURPOSE OF JOB: Support kitchen teams across the region and develop menus to demonstrate innovation and maximise profit GENERIC KEY ACCOUNTABILITIES: People To take pride in everything I do and drive the same standards with my people To ensure that the team consistently deliver outstanding hospitality To anticipate and react to the needs of our guests and give my team the autonomy to do the same To be an ambassador for the Macdonald Brand in the community and the industry To take ownership for my personal development and performance To create a customer responsive culture where exceptional customer service prevails Lead, develop, retain and recruit high calibre people and teams to drive the companys core standards Product To ensure my team consistently delivers MacDonald core standards in all departments and functions To achieve a safe and clean environment driving standards and proactively looking for non-compliance To take responsibility for understanding our company products and services To proactively look for ways to improve or enhance the guest experience To use feedback to improve my own personal performance, the performance of my team and my department, whilst activity encouraging feedback from others To give my full to support to company initiatives Process I am a champion of MacDonald company values and a role model to my team To complete and deliver training (including statutory) in line with company policy and procedures To follow all processes ensuring full compliance and to overcome any barriers or challenges which may prevent me or my team from delivering on agreed processes To take responsibility for keeping up to date with any changes in my department and take responsibility for communicating them to my team Ensure risk assessments are completed by department heads to ensure compliancy To be responsible for the safety and security of my guests Profit To influence the strategy for the Region and Company in the short and longer term Control operational costs throughout every department Be both pro-active and reactive to any forecasted sales and profit shortfalls to budget. To look for ways to protect the profit of the organisation without compromising the guest experience To be fully accountable for investigating and reporting any shortfalls in accounting practices To lead department objectives and ensure all sales opportunities are exploited (OWS) Ensure my team can spot and act on every opportunity for sales To act upon any reasonable instructions from management as pertains to my job responsibilities JOB SPECIFIC ACCOUNTABILITIES: To control the resources, manage the processes and cultivate the understanding of basic kitchen management skills, throughout the region. To continually develop the quality and maintain standards in line with the brand standards of Macdonald Hotels. Drive total compliance of all legislation pertaining to food handling and food safety in line with PSN & EHO. Promote the respect of the staff and management by understanding problems, showing the correct support and providing solutions. To drive the best possible standards to the agreed budgets. The recruitment and selection of new employees carried out effectively in accordance with company procedures and best practices and in line with wage budgets and manpower plans. Provide constructive feedback to chefs & GM on hotels standards and service delivery. Support & Guide Kitchen teams on all company operational expectations and standards. Provide training & Support for brand standards and chef development. Provide that all Chefs have the correct Macdonalds chefs uniform on at all times. Provide appropriate training to all head chefs on rota planning, in line with business forecasts. Support the kitchens on the practical delivery of food whenever required to do so. To help head chefs provide a programme of basic core training for all members of staff. Be responsible for all training activities are recorded and evaluated. Support HR, GMs and Head chef in forging strong links with local colleges and universities, offering programmed placement opportunities and incentives for students to join us on a full time or part time basis. To promote effective and regular communication between head and chefs, through regularly quarterly meetings. Responsible for all statuary regulations are adhered to ensure that all employees are trained to uphold the conditions of the food hygiene policies. To comply with all policies and procedures as written down in the staff hand book. Support Head chefs with developing, controlling and delivering the food offering across the Region. Feedback to be given to individuals through the appraisal process and personal development plans set and actioned accordingly. To adhere to core standards on menu descriptions, training and focusing the team on presentation, cooking specifications and food costs. Systems, procedures and practice for the maintenance of quality and customer service standards to be monitored, maintained, evaluated and enhanced. To create an environment that delights the customer and encourages feedback, high level of satisfaction and repeat business. Problems affecting the customers identified and interpreted, solutions agreed then promptly implemented. To drive the delivery of all brand standard menus, as set down by dish specification. To actively participate & contribute to regional board meetings. To help individual hotels with controlling their food cost and stock control. To assist all hotel's in achieving and exceeding the budgeted GP. Ensure all food stock must be controlled through correct ordering, storage and production, in line with business and legal requirements. Responsible for all head chefs training on food revenues tracking. Responsible for all Head chefs training on understanding the P&L, food flash & forecasts reports. Costs and expenditure to be forecasted accurately, monitored, controlled and evaluated. Maximising profits and exploiting opportunities for business growth. To train then drive business efficiency through the maximisation of IT systems: e.g. Procure Wizard, Rota Horizon, Intranet operating standards. Procedures and legal requirements pertaining to fire, safety, hygiene and security to be adhered to at all times. To work with all head chefs to achieve agreed pass mark in all PSN audits. Appropriate records maintained in accordance with Company and legal requirements To priorities a greater understanding in all PSN practices. Be responsible that all kitchen team have basic hygiene certificate and all sous chefs & Head chefs have intermediate food hygiene certificate. Appropriate records maintained in accordance with Company and legal requirements. To communicate all new legislation to all head chefs. To undertake any other duties as may reasonably be requested by the management. KEY MEASURES: Brand standard audits Health & Safety checks Guest feedback TripAdvisor Mystery guest AA inspection outcome PSN audits EHO reports Financial performance Job Type:

Full-time Additional pay: Performance bonus Tips Benefits: Discounted or free food Employee discount Free parking Gym membership On-site parking Store discount Work Location: In person

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