Job Description

• To achieve and maintain the budgeted GP%
• Menu management and delivery to be consistently met to create a rosette standard, taking into consideration trends, GP margins, cost and local product range
• To ensure that the kitchen is staffed according to business levels and demand and within budget
• Monitoring and recording of food costs and purchasing by weekly completion of flash report
• Monitor Food Waste and Breakages
• Maintain and promote good Food Safety and H&S practices to at least achieve a 4 star hygiene inspection from the EHO or equivalent score from an external auditor
• To be responsible for the recruitment, training and retention of all kitchen personnel
• To work with the suppliers and the Head of Operations to achieve the best possible price for the agreed standard of product.

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekends

Work remotely:

• No

Required Knowledge, Skills, and Abilities