Responsibilities:
overall operational management of the kitchens on a daily basis
accountability for managing kitchen budget and controlling expenditure (including wages %)
accountability for stock management, deliveries, rotation and security
develop on Supplier relationships
delivering consistent high standards of cuisine and service
developing and enhancing menus in line with customer demands, satisfaction and feedback and which will also demonstrate the use of local produce e.g., “Taste of Ulster” and allergen awareness/ food intolerances and keep up with current dining trends
managing HACCP, food safety, COSHH and other legalities kitchen related
ensuring kitchen fixtures, equipment and premises are maintained to a high standard
managing, motivating, coaching and developing the entire kitchen team – chefs, stores, KPs & wash-up and carrying out job chats and appraisals
overseeing daily operations at all work stations, assisting in completing daily prep and ensuring required ingredients are available and of the desired quality and food is prepared for service times
maintain working relationships with other departments and personnel throughout the Killyhevlin considering their needs and the implications on the kitchen
ensure Killyhevlin procedures and standards for quality are fully adhered to
attend management meetings and hold regular departmental team briefings
assist with kitchen recruitment and deal with HR issues
contribute to the development of the Killyhevlin Business Plan, projects and initiatives to maintain our market position