Food Production Executive Chef

Job Description

Job description
Job summary
Are you Passionate about food? Are a self-motivated catering professional who is ready for their next challenge in a multi-site and fast paced leadership role? Have experience effectively engaging and managing a team? Are you friendly, confident and outgoing with plenty of enthusiasm and a can-do attitude? If so, we have an excellent opportunity in our Catering Team!

The Catering and Events Department of the Campus Services Division at Imperial College London operates various cafés and restaurants located within the South Kensington Campus and the new White City Campus. The department aims to provide affordable and high quality food and services for the Imperial College community.

You will be responsible for the development of culinary initiatives that contribute to the growth and overall strategic management and leadership of creative cuisine delivered across all Imperial campuses, including the future development of food offers in White City; this will include responsibility for a budget of £7.5 million food cost.

The portfolio currently encompasses 3 restaurants serving over 1000 meals prepared on site daily, 18 cafes and outlets, an a la carte restaurant, 2 fine dining venues, all catering for internal events and the provision of all event catering for external commercial events, 2 bars serving food, a retail shop, the food provision for contracted services to Royal College of Music and the chilled and food production kitchen preparing over 6000 products per week. The catering outlet sales budget totals over £10million with an associated food and beverage cost of sales of c£4.5million whilst events operate at nil subsidy to cover all costs with a budget of £3 million (all data based on 2017/18 budget year)

Demonstrating creative edge and flair for the culinary arts and the ability to inspire and develop the culinary teams, you will ensure the delivery of high quality services that are efficient, effective, consistent and innovative and meet the ever changing College needs and operational excellence.

A key responsibility of your role will be to ensure all operations meet and totally comply with statutory and College requirements for health and safety, food safety and environmental legislation and procedures.

Duties and responsibilities
Main duties will include:

Supporting, creating and implementing strategic business plans for College Catering
Providing leadership, professional expertise and direction in the planning and execution of College Catering
Actively leading strategic food development and process/business planning by scanning the external environment for new products and process technology and trends
Delivering the best operational services for in-house catering, outsourced and catering provision
Creating and developing products and menus targeted to a range of price points, restaurants, and chilled pre-packaged food as well as tailoring them to the skill sets available to deliver them
Ensuring sound financial controls are in place to manage budgets within the set financial parameters, ensuring costs are kept to a minimum and projects are managed efficiently and delivered on time
Advocating sound financial / business decision making to ensure strong controls and operational procedures are in place to maximise opportunities and minimise risk and to deliver against the agreed budgets
Being dynamically involved in menu development and food presentation and ensuring that updated and accurate costing of all dishes and products is prepared and maintained, followed and updated in the FnB system
Managing and providing leadership for the staff within all College restaurants and cafes including the effective management of performance, conduct, capabilities and development
Establishing team and service objectives in consultation with the Head of Catering and Events and to monitor the team’s success in achieving the strategic goals in line with service level agreements
Financial Management
Personnel Responsibility
Essential requirements
Essential Job Skills required:

NVQ 4 / BTEC / City & Guilds / HND / Degree or equivalent
Level 4 Food Safety
Experience in catering / kitchen management, high volume and multi-site organisations
Proven work experience in a senior position, such as Executive Chef
Proven successful leadership experience
Budgetary management experience within a catering field including managing food and labour costs
An creative approach to developing a catering service, specifically in accordance with new food concepts, season and food trends
A strong understanding of the importance of health and safety at work and associated regulations / legislation requirements
Knowledge on what motivates and inspires a kitchen team to perform efficiently and effectively
Excellent numerical skills, in order to interpret and analyse financial data
Excellent communication and influencing skills, both written and verbal, in order to present and deliver information in an appropriate manner
Tact and diplomacy to deal with people in all circumstances
Ability to use your own initiative and prioritise activities, in order to deal with problems which may hinder the delivery of an effective service
Excellent IT skills in order to operate a computerised stock ordering system (ideally experience of Cosmic and FnB) and conference IT packages (Kinetics)
Excellent time management, organisational and planning skills, in order to deal with a range of operational matters within given deadlines
Further information
This career opportunity will make the most of your multi-site experience, operating at scale, and interest in roles such as: Executive Chef, Head Chef, Development Chef, Business Development Chef, Product Development Chef, Senior Development Chef, Lead Development Chef, Culinary Development Chef, Hospitality Development Chef, Hospitality Manager, Food Production Manager and Food Development Specialist.

Contract Details:

Grade: Operational Services Level 5.
Contract: Full time open ended position.
Hours: The standard working week consists of a minimum 35 hours on a 5 out of 7 day contract but will require a flexible approach to working, including evening and weekends and able to work at any location/catering outlet, as reasonably required.
In addition to your competitive salary, other benefits offered by the College include:

Career development training
Generous holiday allowances
A company pension scheme
A reduced rate in our sports centre
Childcare vouchers
Interest free season ticket/cycle loan schemes.
If you are looking for the next stage in your career, you could be just the person we’re looking for. Please apply now!

Interviews will take place in the week commencing: 29 January 2018