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Culinary Director - Gaucho

Employer
Gaucho
Location
London
Salary
£70.00 - £90.00 per annum
Closing date
14 Aug 2019

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Gaucho and M Restaurants have an exciting new role in our Head Office as Culinary Director. You will need to be experienced in running multi-site operations with a branded restaurant in a fresh food kitchen, and be extremely passionate about food. The key priorities of this role will be:

1. Quality of the food, consistency and presentation of food served in both brands (Gaucho and M Restaurants.)
2. Finance, to oversee and ensure both COS and COL are inline with budgets
3. Kitchen Management, To make sure 5 star level of hygiene is achieved in both brands
4. Oversee the Operation chefs, food controller and Head chefs
5. To create an work environment that fosters young talent and promotes hard work and loyalty through clear development and progression planning

Key Responsibilities

Food Quality and Development
• Undertake seasonal reviews of the M Menus
• Undertake periodic reviews of the Gaucho menus
• Continuous development of dishes matching the ethos of the highly individual brands
• Monitor standards of production to ensure a high level of quality

Team Management
• Oversee the Operations chefs, Food controller and Head chefs
• Co-ordinate Head Chef meetings so provide up to date information and gather feedback
• Coach, counsel and discipline colleagues, providing constructive feedback to enhance performance
• Hold probation reviews / annual appraisals with each team member responsible for as required

Finance
• To work closely with the food controller and CFO on ensuring the group buying power is maximised and best pricing is always maintained
• To negotiate listing fees where applicable
• Work closely with the kitchen teams with the purchasing procedures for food stocks. The control of purchasing levels and ensuring all
• On an ongoing basis; control and analyse the kitchens costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results

Kitchen Management
• Ensure all kitchens are maintained to high level of hygiene standards at all times and safe food handling practices are followed.
• Ensure COSHH and HACCAP guidelines are achieved and maintained. Check monitoring procedures daily when visiting kitchens
• Demonstrate thorough knowledge and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety whilst ensuring all HODs within kitchens follow these
• Be responsible for kitchen auditing and spot checks

Recruitment
• Work closely with the Recruitment Team in identifying restaurants kitchens staffing needs
• Be available to either trail of interview Chefs so to maintain the right fit / skilled chefs are hired
• Work closely with the Operations chefs and Head Chefs so to spot talent within our kitchens

Training
• Work closely with the training team and identify / communicate key areas of learning and development that teams require so to provide tools required to be successful
• Actively participate in training and development programs so to maximise opportunities for the kitchen staff’s self-development
• Ensure Head Chefs are successfully retaining teams through encouragement, training and motivation

Essential Skills and Essential Experience
• Has a minimum of 3 years’ experience of running multi-unit operations
• Has branded restaurant experience
• Food safety level 3

Preferred Skills and Experience
• Cooked at 3 Rosette (or similar) experience or above
• Food safety level 4
• Has extensive beef knowledge

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