Job Title:                          Head Chef

 

 

Responsible to:               Café & Shop Manager

 

 

 

To ensure that a high quality and profitable catering service is provided to visitors and function users, through excellent food quality management, the use of creative skills and staff and profit management.

 

 

 

 

·         To assist HR with the recruitment process and manage the kitchen staff on a daily basis, providing leadership, motivation and discipline where necessary.

 

·         To develop catering policies and procedures in line with best practice.

 

·         To operate and develop the catering areas at The Bowes Museum in accordance with catering, financial and marketing policies, making best use of resources to organise production planning to meet the required standards in all areas of the operation.

 

·         To effectively supervise the daily production of all foods, ensuring that hygiene and safety standards are complied with at all times.

 

·         To ensure catering equipment and facilities are kept clean and in full working order.

 

·         To ensure that correct cleaning materials and appropriate methods of use and storage are being utilised.

 

·         To maintain and continually improve the high standards of food prepared for Cafe Bowes and the functions service.

 

·         To develop the menu in liaison with Senior Management to achieve desired gross profit margins and enhance the Museum’s reputation for excellent service.

 

·         To monitor profit margins for catering service, ensuring that stocks are purchased at best value, that waste is kept to a minimum and prices are set at levels which maintain agreed margin. To alert Senior Management to any risks to profitability.

 

·         To administer operational and financial controls and ensure that all financial records are correctly maintained, including deliveries, stock control and cash reconciliation.

 

·         To set budgets for each area, determine food and beverage costs, maintain margins, and monitor achievement of these.

 

·         To quality control deliveries, check delivery notes and invoices and to negotiate with suppliers to ensure best value purchasing.

 

·         To monitor and implement environmental health regulations and health and safety regulations to maintain a high standard of hygiene and safety.

 

·         To carry out effective stock management duties to ensure sufficient stocks of ingredients and cooking materials are available to uphold the menu and service yet minimise wastage levels.

 

·         To monitor portion control, wastage and staff meal consumption.

 

·         To monitor food quality.

 

·         To be responsible for the overall cleanliness of the kitchen.

 

·         To be responsible for the security of the department and to develop, monitor and maintain all records relevant to the department in accordance with best practice.

 

·         To liaise with the HR & Business Support Officer to assist in developing a staff training plan and help in preparing personal development plans to take account of Food Hygiene and Health and Safety regulations, maintaining all records required for HACCP purposes in all areas of the kitchen.

 

·         To commit to ongoing training and development.

 

·         To ensure production deadlines are met.

 

·         To liaise and meet on a regular basis, as necessary, with Bowes Museum personnel (functions, weddings and group managers) to ensure catering, including staffing, food and service standards and presentation requirements are clarified and met in full.

 

·         To ensure that departmental standards are maintained and suggest improvements.

 

·         To be responsible on a day-to-day basis for the requisitioning of food from storage to production areas and to ensure that the handling and storage of all foodstuffs is kept within the recommended guidelines.

 

·         To communicate and consult in a way that promotes good staff relations.

 

·         To ensure that staff take statutory breaks around the needs of the business.

 

·         To assist in drawing up staff rotas as necessary according to business needs and at the same time controlling staff costs to a minimum operating levels.

 

·         To ensure that staff wear safety equipment, uniform provided and monitor presentation of the catering facilities and staff, ensuring that an excellent and professional image is portrayed at all times.

 

·         To use the purchase order system for purchases other than food/drink.

 

·         To keep up-to-date with relevant food safety legislation and implement changes as required.

 

·         To co-operate with other members of Museum staff in providing a catering service to meet their needs.

 

·         To assist in the long term development of the catering service

 

·         To take on other duties which are commensurate with the level of the post.