MARCO PIERRE WHITE
COURTYARD
BAR & GRILL
JOB DESCRIPTION
HEAD CHEF
General Purpose:
· To translate the concept and ideals of Marco Pierre White into a successfully operating restaurant & kitchen.
· To assume overall responsibility for the smooth running of the kitchen and the implementation, evolution and ongoing improvement of standards and profitability.
· To achieve the highest food standards in order to exceed both customer and management expectations.
· To act as role model for staff, to demonstrate a positive attitude and achieve excellent standards at all times.
Responsibilities:
CHAMPION OF CULTURE
· To demonstrate a genuine belief and pride in Marco Pierre White's at all times and act as an inspiration to others
· To develop a positive working environment that encourages team spirit, awareness and interaction between departments.
KITCHEN MANAGEMENT
· To ensure the kitchen set up, running and closedown consistently meets the required high standards
· To ensure staff are motivated and clear on shift requirements / responsibilities
· To lead by example, ensuring that all kitchen staff are proactive, organized, ready for service
· To ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with staff.
· To identify and resolve any issues proactively on that shift
PEOPLE DEVELOPMENT
· To recruit kitchen staff and to train and inspire them
· To ensure all kitchen staff are trained, developed and encouraged according to their needs & potential
· To appraise kitchen staff on a regular basis and set realistic objectives
DELIVERY OF SALES AND PROFIT
· To hold overall responsibility for staffing levels, keeping them in line with business trends whilst maintaining the highest standards of performance & quality
· To ensure budgeted profit is achieved through training, communication & control with regard to:
· Employment costs
· Food gross profit
· To record and report accurate figures within set timescales
HEALTH AND HYGIENE
· To ensure kitchen hygiene meets Marco Pierre White standards and the requirements of the HSE
· To ensure all kitchen staff are trained to the required level of competence in Basic Food Hygiene, & HACCP.
· To ensure the weekly hygiene check is completed and action planned
· To ensure any areas of non compliance are addressed
LEGAL REQUIREMENTS
· To work with the General Manager to ensure that the restaurant is safe and operating within the legal and company requirements of:
· Fire
· Health and Safety
· Licensing Laws
· Environmental Health
· Employment Law, including disciplinary & grievance procedures
· To facilitate the delivery of the required training to meet legal requirements
This job & person spec is a guideline only and is not exhaustive. You may be required to perform other duties which are not expressly listed but are in keeping with the general purpose of your job role and we reserve the right to make changes to this job description as appropriate.
Benefits:
* Bonus scheme
* Discounted/free food
* On-site parking
Job Types: Full-time, Permanent
Pay: €50,000.00-€60,000.00 per year
Work authorisation:
* Ireland (required)
Work Location: In person