Overview
Location: Ave Maria Lane, London, EC4M 8BU
Salary:
Stationers' Hall is a Grade I listed building, close to St Paul's Cathedral. It is one of the few ancient Livery Halls remaining in the City of London. Completed in 1673 after the Great Fire of London, the Hall's suite of magnificent, inter-linking rooms as well as the secluded garden, make it one of the most sought after venues in the City for corporate events and Private Functions.
Searcys is steeped in rich heritage and is passionate about its people, therefore offers industry leading benefits which include:
As a Head Chef you will receive the following industry leading benefits:
- 50% discount across Searcys venues
- Enrolment into the Searcys pension scheme
- Up to 38 days annual leave (dependant on job role)
- Access to everyday discounts and communication portal
- Employee assistance programme
- Enrolment into Searcys Champagne School
- Meals provided on shift when working within one of our venue
- Annual celebration event
- Cycle to work scheme
- Your birthday off to celebrate in style
- A day off to volunteer / give back to the charity of your choice
- Culinary development programme
- Chef incentive days
- Chef Whites and shoes provided
As a head Chef at Stationers Hall, you will have the chance to create the finest quality dishes and deliver high end culinary experiences for our clients and guests. You will be based in the main kitchen amongst the brigade of chefs.
Job Type: Full Time
Salary: Competitive
Key Responsibilities:
- To organise the successful operation of all food areas with the assistance of the appropriate Heads of Department.
- To set the standards of operation which the staff are to operate and ensure they are maintained.
- To monitor on a daily basis the standards achieved in each area and report to the Executive Chef any areas of concerns.
- To liaise with the Operation manager and in absence Deputy operation manager
- To ensure that all legislative and Government guidelines are adhered to, including The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, etc. within the areas of responsibility
- To monitor the daily service of all eating areas
- To monitor that all staff present themselves correctly dressed for duty.
- To ensure all services are ready for operation at the specified time, to the standard laid down in the Catering Policy Document.
- To ensure that staffing levels reflect the peaks and troughs of business in the operations and to maximise the utilisation of staff within the areas
- To ensure that all sundry expenditure is within the agreed budget for the area.
- Day to day running if main kitchen with total responsibility and delegation to the Sous Chefs.
- To ensure smooth running of daily operations
- Hygiene and personal hygiene checks
- Food standards
- Waste control
- Health and Safety
- Food purchasing
- To ensure all Searcy’s personnel procedures, including disciplinary, grievance, appraisal and recruitment are followed at all times and in accordance with Investors in People standards.
- Legal requirements
- Any other reasonable request of Senior Management
- Personal Development
- Minimum 2 years experience in people management
- Excellent communication skills
- Takes the initiative
- Excellent time management
- Supportive / Team player
- Demonstrate high level of organisation.
- Excellent record keeping.
- To be willing to work the hours and the needs of the business
