Executive Chef - Soho, London
Hiring immediately for full-time salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM).
Benefits
- Competitive pay and bonus eligibility
- Paid management training program
- Opportunity to work with a growing brand with advancement opportunities and ongoing development – we promote from within
- Uniform (chef’s coat / hat) provided at no cost
- Food provided – free meal per shift
- Employee referral program - Refer a friend for a £ 100 referral bonus for Team Member positions and £ 500 for restaurant management positions (for locations other than home location)
- Exclusive employee discounts
Job Summary
The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen team, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports directly to the restaurant Operating Partner or General Manager.
Job Responsibilities
- Accountable for operational excellence in the kitchen
- Delegates tasks and gives directions to all kitchen team
- Conduct interviews with kitchen management and team member candidates
- Selection, orientation and continual development of all Sous Chefs and kitchen team
- Prepare work schedule for Sous Chef and kitchen team
- Ongoing preservation of safety certification requirements for all kitchen team
- Responsible for managing inventory, cost of goods and overall control of financials
- Responsible for health inspections
- Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen team
- Ensure proper timing and production for food orders
- Ongoing performance appraisals for Sous Chefs and kitchen team
- Hold kitchen team accountable for dress code / uniform standards
- Responsible for maintaining all product quality standards
- Responsible for maintaining expected food costs and inventory
- Oversee or complete all prep lists and ordering guides
- Complete opening and closing checklists
- Responsible for maintenance and repairs of kitchen equipment and facilities
- Responsible for knowing how to work at all kitchen stations proficiently
- Accountable for providing a clean and safe environment for both Team Members and Guests
Job Requirements
- 3+ years of culinary management experience with experience managing and writing prep lists
- Experience in managing inventory, cost of goods and overall control of financials
- Experience working in a hands-on, fast paced, high volume environment
- Experience in managing a team, while identifying and developing employees for future leadership roles
- Experience in facilitating and effectively executing training
- Strong communication and organisational skills
- Must be able to stand and walk for periods of eight to ten hours in length each shift
- Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbs
- Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity
- Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen
Preferences
- Proficient in English
- Experience working in an upscale scratch kitchen concept
- Previous front of house restaurant management experience
- Culinary degree or culinary certificate
