Head Chef; Dirty Bones Oxford

Dirty Bones are a growing restaurant business with a great industry reputation and plans to grow even further. Dirty Bones Oxford is our newest addition on the terrace of Westgate Shopping Centre, we already going from strength to strength.

Purpose of Position:

Head Chef responsibilities include managing the Back Of House team, controlling and directing the food preparation process and any other relative activities, aiding the Executive Chef with recipe implementation and where called upon, recipe development. Leading the team as a whole to drive the business and generate sales, grow a healthy GP and protect your P&L controllable costs. Delivering our product to the highest calibre, as pertaining to spec and training your team to deliver to the same calibre of dishes

Core Non-Negotiable Skills and Experience

 Articulate and excellent spoken English and able to communicate effectively within the team to complete tasks

 Ability to engage and lead the team in a confident manner, encouragement and diplomacy

 Team Player, Strong interpersonal skills. Ability to develop your team with particular attention to growing your back of house managers.

 Ability to demonstrate experience, speed, efficiency and competence in the kitchen with attention to detail and a desire to grow the business.

Our People:

 Exceed our customers’ expectations by delivering quality food in a professional, knowledgeable and accommodating way.

 Maintain records of payroll and attendance and protect the back of house labour percentage as best as possible

 Are friendly, professional, honest, reliable and trustworthy. Are confident, self-motivated and demonstrate a passionate commitment to the business.

 Have good working relationships with everyone they come into contact with at work, behaving in a friendly, courteous and professional way. Foster a climate of cooperation and respect between co-oworkers. Be fully in charge of hiring, managing and training kitchen staff

 Bring a positive attitude to work, co-operating closely with team members and other departments to ensure that Dirty Bones is the best it can be.

 Set a great example to all employees. Ability in dividing responsibilities and monitoring progress

Key Duties and Responsibilities:

 lead by example by way of being punctual, in clean uniform, organised and prepared.

 To have an exceptional knowledge and understanding of the food menu, recipes and allergies. Oversee ordering and be conscious of maintaining a healthy GP, recording wastage and managing stock.

 To prepare the kitchen for service following the established checklists for your role and as directed by the Duty Manager; make sure that everything is complete before service starts and inform Duty Manager if anything needs attention.

 To communicate with the General Manager regarding any problems or issues with equipment, stock or with customers and to aid in the upkeep of the restaurant.

 To serve food consistently achieving the established agreed standards of service. Demonstrating an ability to serve dishes to recipe spec as per the brand requirement.

 To conduct yourself appropriately outside of the work place as befitting of a representative of your team and the business which applies to use of social media

 To ensure that a high standard of hygiene and cleanliness is maintained by following cleaning schedules and ongoing diligence during the shift and in set up and clean down.

 To observe the Company’s rules and procedures and carry out any reasonable request made by the manager, Exec Chef or Ops team.

 To be aware of your responsibilities in respect of Health and Safety at Work and Food Safety and they follow all procedures in this respect and report to management any hazardous situation or accident.

 To attend training sessions and team meetings as required and to be involved and contribute to these. Completion of compliance e-learning for Basic Food Hygeine, Food Hygeine Level 2, Allergens and Health and Safety within the first 14 days of working at Dirty Bones. Engaging the team to complete their training modules within the allotted time and supporting individuals struggling with their training.

Requirements:

Demonstrate experience in a head chef role

Be able to provide two references from previous employers

Be eligible to work in the UK