JOB DESCRIPTION
Job Title:Head Chef
Responsible to:Director of Operations
Responsible for:Sous Chef, Pastry Chef & Kitchen Team
Department:DLWP Café Bar & Kitchen
ORGANISATIONAL MISSION & BELIEF
Mission
To be a flagship centre for the arts and a vibrant cultural hub for the south-east, owned by our communities; known for our programme nationally and internationally.
Responding to our world class architecture and living heritage, to allow greater access to cultural experiences, and to ensure culture-led regeneration for the region has sustained momentum into the next decade and beyond.
Belief
The De La Warr Pavilion (DLWP) is a centre for contemporary art within one of the most iconic modernist buildings in Britain. In the pioneering and progressive spirit from which the building originated, we produce an innovative, high quality and integrated programmes of art, live performance, learning and culture. By putting artists and audiences at the heart we aim to be accessible and relevant, create opportunities, drive aspirations and reflect the thinking and ideas of the world in which we live.
ORGANISATIONAL OBJECTIVES
1. Produce, present and promote a high-quality programme of modern and contemporary work that responds to the needs and aspirations of both artists and our audiences.
2. Enable artists of every culture and discipline to create new work or present new experiences of existing work within an environment committed to excellence and best professional practice.
3. Work with audiences and communities to engage them with the Pavilion and our artistic programme, making it relevant to them as a visitor or participant.
4. Develop and conserve the De La Warr Pavilion’s fabric with reference to its cultural significance and architectural status, and to promote our heritage through public and artistic programmes.
5. Maintain a viable, resilient and sustainable business model, seeking to diversify income streams by growing fundraising and commercial activity.
6. Be a catalyst for the cultural, economic, tourism and social regeneration of Bexhill and the surrounding region.
ROLE OBJECTIVES
To tell the De La Warr Pavilion’s story of modernity, innovation, excellence and well being through a high quality food & service offer using locally sourced, seasonal, fresh ingredients.
To be an inspirational Leader to drive day to day business in our Café Bar & Kitchen and to provide creative menus for the wedding, conference & hospitality aspect of the business.
To work with Director of Operations to develop and implement new business initiatives which further maximise income and profitability.
OUTLINE OF ROLE & RESPONSIBILITIES
To deliver a fresh, high quality, daily food offer for the DLWP Café Bar & Kitchen.
To deliver a fresh, high quality food offer for the private & corporate hospitality aspect of the business.
To take full responsibility for the Kitchen operation and the delivery of all food operations
across the DLWP.
To work closely with the front of house Café Bar Manager on all service aspects
To take responsibility for ensuring a high quality visitor experience and to deal with any
customer complaints/comments in a professional manner.
To develop day to day seasonal menus for the Café Bar & Kitchen
To develop banqueting menus for corporate & private events.
To cost all dishes prior to publishing menus and ensure that the maximum gross profit is achieved.
To manage, motivate and train the Kitchen team and monitor their performance.
To liaise with DLWP staff and clients directly to co-ordinate food tastings, when required.
To ensure the highest standard of presentation & cleanliness in all areas of the DLWP Cafe Bar
& Kitchen (both in the Kitchen itself and the front of house & back of house areas)
To implement & comply with procedures to ensure all Health & Safety and Food Hygiene requirements are compliant with current legislation.
To keep all H&S forms up to date including – temperature records, retained & cooked food logs, delivery standards, sickness return to work, risk assessments, probe calculator, maintenance site surveys.
To ensure that the kitchen & equipment is cleaned to a standard set by Health and Safety legislation and is properly maintained.
To maintain & update Food Safety Policy & forms.
To maintain & update Nominated Supplier list.
To be responsible for achieving agreed food margins.
To be responsible for achieving minimal food wastage.
To build a portfolio of recipes with presentation photographs.
To regularly review staffing & food costs.
To take responsibility for effective stock control.
To take responsibility in controlling and recording wastage.
To take responsibility in ensuring all stock is secure and there is no stock loss.
To take responsibility for the ordering of food products & kitchen supplies.
To develop good business relationships with suppliers.
To manage staff rotas and ensure staffing levels are appropriate, whilst keeping staff costs in
line with agreed % targets.
To recruit Kitchen staff, when required, in consultation with the Director of Operations.
To monitor staff attendance and report any staff sickness to the Director of Operations.
To ensure that annual leave & sick leave is properly managed and recorded.
To sign off monthly timesheets and submit to the Director of Operations in due time for monthly pay roll.
To reconcile invoices with delivery notes and ensure they are coded appropriately and forwarded to the Finance Manager on a weekly basis.
To take the lead in the monthly Kitchen stock take.
To ensure all paperwork, stock supplies and areas are kept in good order and made easily available for the monthly stock take.
To attend weekly Forward Planning meeting and other operational meetings, as required.
To ensure Kitchen emails are read on a regular basis.
To hold menu tasting sessions with the front of house service team.
To represent the organisation on a range of occasions and undertake such other duties commensurate with the post holder’s level of responsibility and seniority as may reasonably be required.
Person specification:-
Excellent cooking & presentation skills
Professional cookery qualifications
Experience of working within & managing a Kitchen team
Numerical skills
Ambitious
Resilient
Calm under pressure
Flexible approach
Hours160 hours over 4 week period
Weekend, public holiday & evening working is a requirement of the post.
The minimum working week for the full-time post is normally 40 hours. However, due to the nature of the work, actual working hours may exceed this total. This is considered part of the contract and reflected in the salary for the post.
The job description is current at March 2018. It outlines the main duties of the position and is designed for the benefit of both the post holder and the organisation in understanding the prime requirements of the post. It should not be regarded as exclusive or exhaustive.
Annual Leave23 days, rising to 25 days after 2 years, plus public holiday entitlement