Job Description
To assist the Head Chef in the kitchen operation and ensure the company’s reputation for food quality is always maintained.
• To plan, prepare and cook menu items as directed by the Sous / Head Chef.
• To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts.
• To assist with stock taking when required.
• To carry out the smooth and efficient running of your section as appropriate.
Client Service:
• To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
• To be customer focused at all times, approachable and quick to exceed expecta-tions in fulfilling customer needs.
People:
• To be a team player, assisting other team members when necessary.
• To treat members of the team at location as you would expect to be treated.
• To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef
Financial Management:
• To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
• To gain an understanding of food costing, sales mix and menu planning.
Health & Safety, Food Safety, the Environment:
• To adhere to the company’s Food Safety, Hygiene, and Health & Safety policies and procedures.
• To rigorously follow the company cleaning schedules.
• To ensure that food storage areas are maintained in accordance with the com-pany’s Food Safety, Hygiene, and Health & Safety policies and procedures.
Additional Responsibilities:
• To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
• To show commitment to company values in all aspects of your role.
• To act as a positive ambassador for the business.
• To attend to any reasonable request made by the client or Strive Management.
• To attend training sessions when required.
• To ensure compliance with the company’s policy on safer recruitment and
always safeguarding children and young adults whilst at work
Requirements
Skills and Experience
• Ability to continuously provide outstanding member and guest experience
• Ability to be flexible and adaptable to business needs
• Ability to work as an effective team member
• Ability to build and maintain positive relationships with all members, guests & staff
• Ability to meet set targets and deadlines
• Ability to work quickly and accurately during busy periods
• Ability to be self-motivated and pro-active, use initiative in your duties
• Possess excellent communication skills, verbal and written
• Possess accurate administration skills
• Being approachable and friendly, at all times
Benefits
‘Operating hours for the Strive facility are 06.00 to 21.00 Monday to Friday and 07.00 to 18.00 Saturday to Sunday. Basic hours of employment shall be 45 hours per week, worked 5 days over 7 days. Actual working hours are based upon shifts which may include morning, afternoon, evening and split shifts, Sunday through to Sunday
Shift patterns to be discussed with Head Chef & Applicant
Salary £30,000
Gym Membership included
24 days holiday + Bank Holidays worked are given back as a paid day off in lieu’
