Executive Head Chef €60k (Cork)

General Duties and Responsibilities

To monitor and maintain consistent food standards and quality across all areas and during all
stages of production and supply for bar, restaurant, cafe and functions.

Menus & Food Costings

The Executive Head Chef must collaborate with the kitchen team to develop new menus and
offers which reflect customer demand and support the objectives of the business. The Executive
Head Chef must develop a team culture of creativity, innovation and flair in individual dishes and
the seasonal menus for the Spring, Summer, Autumn and Winter/Christmas offers as well as
occasional menus for Valentine’s Day and Mother’s Day etc.

Menus are to be seasonally produced for –

1. Bar
2. Restaurant
3. Christenings
4. Birthday parties
5. Weddings
6. Funerals

● Food cost targets are to be managed in line with the agreed budget and margins.
● Record and maintain accurate pricing, suppliers and cost data for ingredients.

Consistency in Food preparation, production and presentation

The Executive Head Chef must establish a baseline consistency and must be aware of and
understand the Company policy in respect of sourcing ingredients and ensure all chefs and
kitchen staff understand and employ these policies consistently. Uniformity needs to be
achieved in the quality of all food ingredients.

● Work with the kitchen team to develop menus and offers which reflect customer
demand and support the objectives of the business.
● To be aware of and understand the Company policy in respect of sourcing ingredients
and ensure all chefs and kitchen staff understand and employ these policies
consistently.
● To manage the agreed food cost targets in line with the agreed budget and margins
● Recommend and promote new menu ideas and special food events/special days within
the restaurant and work with the Kitchen team and General manager to develop new
dishes/menus for the business.
● Portion control is to be agreed and implemented and followed as per the company
guidelines
● Through the effective use of company documentation ensure that all relevant control
procedures are in place to deliver accurate production records including traceability etc

People Management

This is probably one of the most important areas in the remit of the Executive Head Chef. The
Executive Head Chef will be responsible for building a work environment based on the values of
mutual respect, openness, team working, communication and collaboration. The Executive Head
Chef will promote a learning culture where team members are open to learning from and teaching
one another. A culture of respect for each team member is to be instilled in the team.

The Executive Head Chefs role will be –

● To ensure all new staff in the kitchen team receive a thorough induction and are given
all the initial help they need to achieve the required performance standards in their new
job.
● With the support of the Management Team, equip all members of the kitchen team with
the necessary skills and knowledge to enable them to do their job successfully either
through specific training courses or on the job coaching.
● Inspire & motivate the team to achieve food to specification and therefore achieve sales
and profits.
● Support all members of the team to reach their full potential and give them the
opportunity to develop their career.
● To ensure effective channels of communication at all levels so every member of the
team is aware of the Company’s overall objectives and the daily kitchen objectives and
the part they play in its delivery.

Sales Targets & Margins

The Executive Head Chef will be made aware of the food sales targets and input will be sought
for the achievement of these figures.

Food Margins

● Meet and exceed the company Food GP budget.
● All kitchen staff to be trained on dish specification and how to achieve food margins.
● Orders of food stock appropriate to sales levels and not over ordered.
● All sub standard food is returned with the appropriate paperwork and the supplier contacted
Supplier issues to be cascaded to senior managers.
● Ensure that all deliveries are checked, recorded and signed.
● Controls wastage and records / reports all wastage.
● Staff Food policy is followed with no unauthorised food leaving the kitchen.
● Dishes are to specification with no over portioning.
● Stock rotation is followed and all store rooms/ fridges and freezers are in order.
● Monitors & controls stock levels – daily, weekly and monthly ensuring there are no
shortfalls.

BURAMB22

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