KITCHEN MANAGER

Belushi’s – Vienna, St. Christopher’s Inn and Belushi’s Vienna

What’s it like to work with Beds and Bars

Role: Kitchen Manager

If you are ready to take the next step in your career as a chef please read the description below, if you think you have the necessary skills and experience then please get in contact with us.

Company Perks

50% off stays at our accommodation
50% off all food
50% off all drinks
Ski trips
2 Sailing trips per year
Flying lessons
Bespoke Training Program
E-Learning Program
Partnered with License Trade Charity
up to £1000 cash rewards for finding new employees

Recognition schemes

£100 for employee of the Month
£250 for employee of the Quarter
£2000 for employee of the Year
Extensive Training and Development
X2 Sailing trips per year
Equal tips for all staff(housekeeper, cleaner, chef, bartender)
Wicked incentives run centrally (last prize was a £1000 for staff party)

Objective

To recruit, train and retain kitchen staff
To achieve company’s gross profit targets
To be responsible and accountable for food safety ratings of the kitchen
To order stock and mantain acceptable stockholding levels
To prepare, cook and present food quickly and efficiently, in line with company specifications whilst maintaining the highest level of kitchen standards and cleanliness.

Essential requirements

You must:

Be eligible or have all necessary documentation in which to be legally employed in the country, which you are based
All Documentation required by any Local/Regional/National certifying or Governing bodies in which to operate legally within you units country
Have a up to date/active bank account in your own name
Be able to converse fluently in English
Where live in accommodation is not provided. Have a fixed place of residence and live within a reasonable travelling distance of the unit

Main responsibilities

Managing the kitchen as head of the department

To achieve and hold the company’s target gross profit percentage
Ordering stock from a list of pre approved suppliers
To hold checks on kitchen teams performance (food safety, spec control, training)

Providing a brilliant experience for our customers

Deliver excellent customer service, at all times
Prepare, cook and present food quickly and efficiently, meeting our standards
Assist in keeping the kitchen clean, hygienic and tidy, at all times
Keep up to date with all new products, specials, promotions and events offered in the unit

Maintaining Controls and Standards

Always adhere to all company policies and procedures.
Maintain excellent knowledge of all company and site specific Health and Safety procedures
Work safely around kitchen equipment and report any maintenance issues to the manager
Complete all appropriate company documentation and key tasks, on every shift
Always adhere to company specifications

Contributing ideas to help develop an innovate business.

Be involved and contribute at team meetings
Work with other kitchen team members to develop daily food specials
Carry out instructions given by the management team and head office

Development

Maintain personal knowledge by completing in-house training
Engage with your line manager at all times about your own personal and professional development and how Beds and Bars can assist.

Person Specification

Customer focus

Be friendly, smiley, sociable and welcoming to our customers, to create a great atmosphere
Remain calm, patient and polite, when receiving feedback.
Be efficient and organised
Be helpful and go out of your way to help our customers

Drive

Be confident and self-motivated
Demonstrate a passionate commitment to the business
Welcome and embrace change, with a positive attitude
Be able to work unsupervised in a busy environment
Be able to prioritise duties

Personal integrity

Be honest and reliable
Be trustworthy and respectful
Be attentive to personal hygiene and appearance
Maintain excellent time-keeping and attendance
Be professional at all times

Team work

Always be a good team player
Build and maintain good relationships with all team members
Work together with the team to ensure that the kitchen operation is the best it can be
Be willing to take on jobs to balance the team workload
Be able to communicate well with people of all levels