Senior Chef

Senior Chef - Job Description

Responsible for: Assisting the Culinary Director in the management of the kitchen operations at Park Farm.

Responsible to: Executive Chef

Location: River Cottage HQ, Trinity Hill, Axminster, EX13 8TB

River Cottage mission statement:

To teach and inspire people to grow, source and cook food in ways that enhance their lives, increase their well-being, and connect them more closely to natural, sustainable, and ethical sources of food.

Company ethos:

To do all the above in a company guided by principles that are ethical, sustainable, and respectful. To look after our team in a way that is nurturing and that helps to further their life goals.

Purpose of job:

• To assist in the smooth day to day running of the kitchen.

• Deliver a consistently high standard of food to our event/cookery school guests.

• To assist in the training of staff within the kitchen team and develop individuals into “River Cottage” Chefs and chef/tutors.

• Contribute to the development of course content and aid the introduction of new courses and events.

• To deputise in the absence of the Culinary Director.

• To be involved in book writing, filming and photo-shoots as required.

• To report back to Executive Chef on a regular basis regarding duties delegated to you.

• To delegate responsibilities to the brigade where appropriate, and monitor that these delegations are being done.

• To work and lead by example, your team chefs will be looking to you for guidance and leadership.

KEY TASKS

People:

• To assist the Culinary Director with the recruitment, training and development of team members and to manage and motivate the team together and as individuals to realise their maximum potential.

• To communicate regularly and effectively with all team members through team meetings, appraisals and one to one coaching, as directed by the Culinary Director.

• To establish and maintain excellent communication with the Culinary Director to agreed specifications and deadlines.

• To assist the Culinary Director in preparing team rotas and schedules, within agreed deadlines and budgets.

Stock management:

• To assist Culinary Director in following areas:

-  Ensure that stock taking is done on a weekly basis.

- Achieve weekly and monthly cos and wastage results in line with targets.

- Investigate and resolve any stock loss to ensure cos targets are met.

- Establish, record and update kitchen equipment inventory.

- Establish and maintain excellent relations with suppliers to ensure efficient, documented, accurate and timely deliveries.

- Ensure the consistent rotation and levels of stock, to ensure quality and reduce wastage.

- Ensure formal records are kept of all orders placed to be matched with delivery notes/invoices. This will enable the required stock control process to be carried out accurately.

Health & safety / hygiene:

• To assist Culinary Director in following areas:

• Ensure that all documentation and proper procedures are in place to cover all due diligence.

• Ensure that the team have the required H&S and Food Hygiene training and that all controls are implemented.

• Ensure all working areas have been cleaned and closed down correctly.

• Ensure that the highest standards of hygiene are maintained at all times.

• Maintain the correct storage of foods.

• Ensure all goods are received in the required standard and are delivered at the correct storage temperature. Meat and fish items require a deliver temperature to be recorded.

• You are directly responsible for the safety of your staff when working in the absence of the Culinary Director

General events:

• Carrying out demonstrations for courses and cook schools.

• Compile recipes to fit the structure of an event. Recipes should be available for each cookery school that we do.

• Encourage the team to develop new ideas and recipes.

• Coach members of your team to participate in demonstrations to aid their development.

• Communicate to your Culinary Director elements that need addressing from the courses and events.

• To assist in the proper implementation of all company policies and procedures.

• To hold and attend training and team meetings as required.

• To undertake any such other duties as may reasonably be required by the company.

General media:

• To write, edit or generally contribute to River Cottage books, newspaper and magazine articles as required by the company.

• To take an active part in filming, making of DVDs and other on line material as required by the company.

• To organise and be involved in Photo-shoots for books, DVDs, newspapers and magazines as required by the company, including providing detailed information to the accounts department for charging 3rd parties.