Area Chef

Area Chef
Prezzo (North & West territory)
up to £37,500 plus bonus and car allowance

(*Please note, this role covers North West England AND Scotland; We can only consider applicants who live in these areas, and who have access to connecting transport routes)

The Area Chef role takes as its priority the driving of a continuous improvement in food quality through ensuring able and effective and engaged kitchen teams.
The Area Chef works with the Operation Management, the GMs and the HRBP to plan recruitment, training, development, reward and recognition and succession to ensure those kitchen teams are in place in every Prezzo in the area/s in which they work.

Our Area Chef works at all times to improve the partnership between HC and GM: that link is key and the reporting line must always be respected. The AC remains an important part of the regional team and will meet with their ROD quarterly to discuss Back of House Operations

In order to achieve the above and to drive sales, minimise waste, ensure excellent operational and kitchen standards and deliver exceptional customer service, Prezzo ACs have to possess and demonstrate:

·         A passion for cooking, technical skills and cooking techniques, including how to cook, store and serve high quality food

·         An ability to coach and train our kitchen teams, and to develop Head Chef and Sous Chef management skills.

·         An ability to plan

·         Role modelling of Prezzo Values and a desire to be the best they can be – and make our Prezzo teams the best they can be – at all times

·         Support for their areas to ensure all their restaurants are complying with the law and are operating in accordance to our Food Safety & Health and Safety policies in order to achieve Gold Standard in every kitchen.

Responsibilities:

Food Quality

·         To champion food quality through preparation and food speed delivery by on-site coaching to ensure food specifications, portion size and overall food quality is consistently adhered to enhance the customer experience

·         Support operational working practices to minimise complexity but deliver best in class

·         Coach and support in the management of teams in kitchens through working alongside on shifts including key shifts.

·         To ensure compliance to stock and waste through educating teams and understanding restaurants sales mix.

People

·         To support the Operations Manager in sourcing and recruitment of teams and ensure an effective induction is in place for all new starters.

·         Supporting our businesses during short-term business critical situations, covering restaurant shifts when required to ensure trading is not impacted. This does not mean business as usual situations where planning from GM and HC must ensure business continuity, supported by OM and AC.

·         Identify training gaps and enhance the skills of kitchen teams through coaching on all aspects of working in a kitchen and developing all Chefs, to develop fully trained teams and planned internal succession. We want everyone, including our ACs, to be the best they can be.

·         To ensure the family tree is optimised and teams are developed through the skills matrix to ensure multi-functional teams in all restaurants.

·         Support the development of leadership & commercial skills of Head Chefs/Sous Chef. To support restaurants in building effective relationships between management and front of house teams, working as one team.

·         Drive and support the Apprenticeship programme and improve internal succession through utilising development tools such as chef 1/2/3

·         Ensure personal appearance and hygiene of our teams reflects high standards of our brand.

Health and Safety

·         Compliance to Health and Safety Policy and Food Safety Policy through coaching of teams and ensuring operational practices in restaurants comply with our operating procedures.

·         Reach Prezzo Gold Standard in all restaurants through training and coaching teams

·         Aid achievement of EHO 5-star rating in all restaurants.

·         Ensure incidents and accidents are reported as per company policy

·         Maintain an appropriate level of professional competency and behaviour pertinent to the role

·         Liaise with Health and Safety Advisors to address issues raised internally and by third parties and ensure recommendations are put into place in a timely manner

Operational

·         The Prezzo Area Chef reports directly to the Operations Manager with a dotted line to the Regional Operations Director.

·         The Prezzo Area Chef should lead by example by always having their chef whites on whilst in the kitchen

·         Ensure food quality is to standard in every kitchen and being able to be hands on, supporting teams in the kitchen and working alongside them and as part of the team on shifts.

·         Drive high standards within the kitchen, champion new menu launches, new products, and new processes

·         Ensure up to date knowledge of Back of House operations to assist Head Chefs in leading and motivating their teams to be one team

·         Bring ideas to the table: they are much valued. How can we get better and remain better? What is needed?

 Skills

Area Chef required to show the following skills:

·         A passion for cooking

·         Hardworking and calm approach

·         A desire to create an excellent area alongside Ops Manager.

·         Technical skills and cooking techniques, including how to cook, store and serve our food to a consistently high standard

·         Self-motivating with a flexible attitude

·         Creating a one team working environment and willing to learn and take on board instructions

·         Communication & organisational skills and a hands-on approach to working in the kitchen

·         Ambassador for Prezzo Values at all times

·         A true desire to be the best you can be

Area Chef
Prezzo (North & West territory)
up to £37,500 plus bonus and car allowance

(*Please note, this role covers North West England AND Scotland; We can only consider applicants who live in these areas, and who have access to connecting transport routes)

The Area Chef role takes as its priority the driving of a continuous improvement in food quality through ensuring able and effective and engaged kitchen teams.
The Area Chef works with the Operation Management, the GMs and the HRBP to plan recruitment, training, development, reward and recognition and succession to ensure those kitchen teams are in place in every Prezzo in the area/s in which they work.

Our Area Chef works at all times to improve the partnership between HC and GM: that link is key and the reporting line must always be respected. The AC remains an important part of the regional team and will meet with their ROD quarterly to discuss Back of House Operations

In order to achieve the above and to drive sales, minimise waste, ensure excellent operational and kitchen standards and deliver exceptional customer service, Prezzo ACs have to possess and demonstrate:

·         A passion for cooking, technical skills and cooking techniques, including how to cook, store and serve high quality food

·         An ability to coach and train our kitchen teams, and to develop Head Chef and Sous Chef management skills.

·         An ability to plan

·         Role modelling of Prezzo Values and a desire to be the best they can be – and make our Prezzo teams the best they can be – at all times

·         Support for their areas to ensure all their restaurants are complying with the law and are operating in accordance to our Food Safety & Health and Safety policies in order to achieve Gold Standard in every kitchen.

Responsibilities:

Food Quality

·         To champion food quality through preparation and food speed delivery by on-site coaching to ensure food specifications, portion size and overall food quality is consistently adhered to enhance the customer experience

·         Support operational working practices to minimise complexity but deliver best in class

·         Coach and support in the management of teams in kitchens through working alongside on shifts including key shifts.

·         To ensure compliance to stock and waste through educating teams and understanding restaurants sales mix.

People

·         To support the Operations Manager in sourcing and recruitment of teams and ensure an effective induction is in place for all new starters.

·         Supporting our businesses during short-term business critical situations, covering restaurant shifts when required to ensure trading is not impacted. This does not mean business as usual situations where planning from GM and HC must ensure business continuity, supported by OM and AC.

·         Identify training gaps and enhance the skills of kitchen teams through coaching on all aspects of working in a kitchen and developing all Chefs, to develop fully trained teams and planned internal succession. We want everyone, including our ACs, to be the best they can be.

·         To ensure the family tree is optimised and teams are developed through the skills matrix to ensure multi-functional teams in all restaurants.

·         Support the development of leadership & commercial skills of Head Chefs/Sous Chef. To support restaurants in building effective relationships between management and front of house teams, working as one team.

·         Drive and support the Apprenticeship programme and improve internal succession through utilising development tools such as chef 1/2/3

·         Ensure personal appearance and hygiene of our teams reflects high standards of our brand.

Health and Safety

·         Compliance to Health and Safety Policy and Food Safety Policy through coaching of teams and ensuring operational practices in restaurants comply with our operating procedures.

·         Reach Prezzo Gold Standard in all restaurants through training and coaching teams

·         Aid achievement of EHO 5-star rating in all restaurants.

·         Ensure incidents and accidents are reported as per company policy

·         Maintain an appropriate level of professional competency and behaviour pertinent to the role

·         Liaise with Health and Safety Advisors to address issues raised internally and by third parties and ensure recommendations are put into place in a timely manner

Operational

·         The Prezzo Area Chef reports directly to the Operations Manager with a dotted line to the Regional Operations Director.

·         The Prezzo Area Chef should lead by example by always having their chef whites on whilst in the kitchen

·         Ensure food quality is to standard in every kitchen and being able to be hands on, supporting teams in the kitchen and working alongside them and as part of the team on shifts.

·         Drive high standards within the kitchen, champion new menu launches, new products, and new processes

·         Ensure up to date knowledge of Back of House operations to assist Head Chefs in leading and motivating their teams to be one team

·         Bring ideas to the table: they are much valued. How can we get better and remain better? What is needed?

 Skills

Area Chef required to show the following skills:

·         A passion for cooking

·         Hardworking and calm approach

·         A desire to create an excellent area alongside Ops Manager.

·         Technical skills and cooking techniques, including how to cook, store and serve our food to a consistently high standard

·         Self-motivating with a flexible attitude

·         Creating a one team working environment and willing to learn and take on board instructions

·         Communication & organisational skills and a hands-on approach to working in the kitchen

·         Ambassador for Prezzo Values at all times

·         A true desire to be the best you can be