Development Operations Chef

Running the culinary operations across our flagship store

Delivering exceptional experiences in alignment with the Selfridges strategy.

AREAS OF RESPONSIBILITY

Lead the culinary position for Selfridges elevating our existing offer whilst still ensuring we are providing value for money and as profitable as possible
Support and develop our site Chefs through effective feedback and coaching
Supporting our sites operationally on menu development and working alongside the team maximising sales
Support the delivery of special events and brand acquisition opportunities supporting world class delivery of culinary execution
Facilitate development of all teams through communication of training opportunities; coaching, and empowerment
Supporting with HR processes and Duty Management as required’
Ensuring all Due diligence consistently above pass rate so Selfridges operating standards are world class in our culinary execution

SERVICE/

Responsible for the running of all OB restaurants when scheduled on duty rota. This involves but is not limited to team cover, FM, service.
Ensure that every restaurant operation has the required basic materials, such as agreed standard operating procedures (order of service, brief sheet, checklists, due diligence paperwork), food and drinks bibles and allergens sheets
Ensure that good food technical and health and safety practice is always followed in Selfridges restaurants and that the restaurants meet store and industry standards
Support with Events in Restaurants
Fir (Allergen Matrix) Spot checks and signatures
Support on Trace all and Trace all pipelines
All team members have done SOP for both recipe training and food technical compliance

MENU DEVELOPMENT & NEWNESS

The driving force behind menu creativity, development that is achievable, commercial, consistent in its delivery and talks to our sustainable pillars
Drive the sustainability story with Own bought and support all concessions
All new Suppliers are signed up with trace all is completed and approved well in advance of any launches and in line with the allergen matrix
Working with Head Chefs and Sous chefs to support the roll out of all menu changes in association with the menu roll out calendar ensuring all measurable points are hit
Ensure that your Head Chefs – Sous chefs and restaurant Managers are prepared for all menu changes big and small – menu specs, FIR, training, and knowledge quizzes for all staff.
Support the delivery of special events in terms of f and b propostion
Ensure that RMs are supporting with all Mission updates, FOURTH recipe and PLU checks
Delivering menu briefs to the graphics team allowing enough time to proofread and deliver to site in conjunction with new menu launches. This should be in partnership with your OPS Manager
All menus when going live are relevant in correct areas – online – information desk – personal shopping – open table
Analysis of menu sales used to support newness and development of the offer by site in conjunction with your OPS Manager
All new business ideas and launches are supported whether in restaurants or around the business to drive sales. raise awareness and support the business needs.

SYSTEMS

Monitoring the Fourth Hospitality system, checking the pending/approved orders, monitoring the daily wastage and site transfers
Work alongside food technical , Food purchaser with regards Traceall
Ensure that everyone is following the ordering process/guidelines correctly.
Sign off equipment orders placed by the managers and play a leading role in the effective management of stock

LEADERSHIP

Consistently role model the Selfridges values; smile and connect with team members and customers, promote face to face time and two-way communication, say thank you and recognise achievements and reach out and learn from others.
Lead and execute the restaurants strategy , development of our teams at site level
Provide inspirational leadership for the team, setting clear direction and providing feedback and support to enable great performance
Ensure that business messages (immediate and long term) are cascaded effectively to all members of the team
Ensure teams (Chef) have regular team meetings and 1-1 catch ups –
Excellent collaborator especially with events , brand partnerships, retail operations and the Director of Food and Restaurants

A bit about you

In depth knowledge and a passion for food & restaurants with the ability to thrive in a fast paced and best in class organisation
Drive creativity and development
Help shape the sustainability story and our road map on sustainability across all restaurants
Highly driven, possess exceptional communication skills
Ability to influence and inspire teams across multiple sites
Ability to create strong relationships across a multitude of departments understanding the importance of inter-departmental support to succeed in our goals
Able to collaborate with all areas of the business e.g. taking part in cross store / functional meetings / projects as appropriate