Wrexham AFC Head Chef

JOB PURPOSE

Responsible for the delivery of a high-quality food and beverage service; managing and delivering all kitchen operations and procedures in all areas including all aspects of hospitality, conference & events and other food outlets within the Club.

The post holder responsible for continually building and developing the current excellent reputation at the Racecourse Ground providing customers and supporters with an amazing dining experience. 

They will liaise and work closing alongside all departments and all hospitality team members.  They will also be responsible for maintaining and managing the highest levels of health & safety, & hygiene standards and ensuring that the Food Safety Management is to the highest standards.

MAIN RESPONSIBILITIES

• Managing, planning and developing of menus for all events within agreed budgets to maximise revenue; prepare menus and techniques for food preparation and presentation which help to assure consistently high quality and to minimise food costs.
• Managing, schedule and co-ordinate the workload forCommis Chef, Kitchen Staff and other hospitality team members to ensure that food preparation is economical and technically correct and within budgeted costings.
• Liaise with all departments including the Head of Food and Beverage for ordering, checking, staffing and special requirements to deliver an event.Also check for any alterations or additions to the event to inform all concerned of changes.
• Approve requisition of products and other necessary food supplies.
• Responsible for the high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Ensure safe and correct working practices throughout including the snack outlets and store areas.To ensure correct food storage and temperatures and maintain and record them.Also, to ensure staff maintain a high standard of personal hygiene and have regard at all times for the health and safety factors affecting their area of work and that of their colleagues.Ensuring staff are aware of club standards of service, cleanliness and food presentation.
• Safeguards all food preparation team members by implementing training to increase their knowledge about safety, hygiene and accident prevention principles.
• Prepare data for applicable parts of a specified budget; projects annual food costs, and monitor actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attend all essential management and team meetings.
• Consultation with management regarding food production aspects of special events being planned.
• Preparation, overseeing and supervising the cooking of food that requires skilful preparation.
• Ensures sufficient staffing for maximum productivity and high standards of quality.
• Evaluates food products to assure that quality standards are consistently attained.
• Working alongside with Head of Food and Beverage andEvents co-ordinator, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Ensures and establishes a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Frequently obtaining feedback and comments on food and service provided and take corrective action where required.

  Staff Management

• Be responsible for the day-to-day management of the department team– including the Commis Chef(s) and Kitchen Staff
• Responsible for undertaking formal appraisals and regular reviews with direct reports.This includes succession planning and clear development plans to meet and skills/experience gaps
• Manage all new starter, leavers, training requirements and completions for all staff; working with direct reports to ensure effective management of staff with the Department (including recruitment, annual leave and sickness monitoring, performance management etc)
• Provides training and professional development opportunities for all kitchen staff, continually providing encourage and leading by example.
• Ensure the food and beverage operation is resourced effectively and that there are accurate and appropriate staff levels to match the level of business and the service promise.

• Manage any external consultants and maintain a database of any changes and updates and inform and relay them to the Head of Food & Beverage.

Special Features:

• Whilst the Club is an equal opportunities employer, please note that this role requires a level of fitness suitable for being on your feet during matches/events; lifting and carrying of food and beverage items and equipment whilst organising facilities for events.

• Carry out any other additional duties commensurate with the role.

HEALTH & SAFETY RESPONSIBILITIES

• Take responsibility and care for the health and safety of yourself and other employees and members of the public who may be affected by your acts or omissions at work.
• To comply with all aspects of the Club’s Health & Safety Policy and arrangements, to enable the company to perform its civil and statutory obligations in relation to Health & Safety.