Production Head Chef – Wimbledon – Full Time

NATURE AND SCOPE OF ROLE:                          

Ensure the successful planning and delivery of all menu offerings for the Championships whilst supporting year-round operations at Wimbledon: Ensure the company’s reputation for food quality and innovation is enhanced for both clients and customers. Devise and execute the annual pre and post-production and assist with menu development, upholding the ethos to serve authentic, local, seasonal, and sustainable food across the AELTC. Lead, manage and inspire the culinary brigade across the business.

CULINARY RESPONSIBILITIES: 

1. In conjunction with Championship head chef, research, develop and create new dishes/concepts for respective businesses.

1. All dishes to be accompanied by fully inclusive spec’s, flavour profiles and dish descriptions to be approved by the Championship head chef.

1. In conjunction with the culinary purchasing team, ensure all products are available and in our supply chain maintaining our ethos of seasonality, sustainability, and local sourcing.

1. Have the ability to conduct client tastings, ensuring feedback is used to develop the culinary offer. 

1. Ensure all kitchens have the correct equipment to deliver the menus.

1. Ensure all Levy IPOE Culinary signature guidelines are adhered to.

1. Maintain (and exceed where possible) all client SLA’s in each space.

1. Continually benchmark the food production and service with guests and analyse food trends within the marketplace, incorporating feedback and research into menu development.

1. Plan, lead and execute production projects both individually or part of a team to achieve desired standards.

1. Support other Levy sites as appropriate.

PEOPLE RESPONSIBILITIES:

1. Lead, manage and inspire culinary production teams to create strong working relationships with a joined up culinary vision.

1. Set clearly defined goals/KPI’s for your direct reports and conduct regular 121’s.

1. Work with Head of L & D to ensure culinary inductions and development plans are in place. 

1. Act as mentor for culinary apprentices.

1. Promote a people first culture across all areas of responsibility ensuring maximum retention.

FINANCIAL RESPONSIBILITIES:

1. Margin control and menu planning to be underpinned by correct and consistent portion and production control principles. Ensure food spend stays in line with operating budget.

1. In conjunction with the Executive chef, create and manage the fixed and variable labour budget for Championship production. Maintain oversight and take remedial actions where required.

1. Be at the forefront of monitoring and reducing food waste, analysing and identifying working practises to utilise product, setting specific targets for chefs within the business.

1. Realigning and allocation of product, running a high level post-production operation ensuring financial loss is minimised as well as benefiting the year round business on site. 

HEALTH & SAFETY RESPONSIBILITIES:

1. Have a comprehensive knowledge and understandings of allergens, food safety and hygiene, health and safety, COSHH, HACCP, RIDDOR and relevant audits, EHO, CSC etc. 

1. Ensure all food safety systems, including allergen management, are in place with 100% compliance.

1. Ensure that all HSE information, instruction, training and supervision is provided to all colleagues within your control to enable them to carry out their work safely and effectively.

1. Using systems create and maintain an accurate production plan ensuring that all food safety is adhered to, with the ability to be traced back to original production and product. 

THE PERSON

• Proven track record of working in high-end establishments, preferably Michelin or high rosette level
• Experience in a high-quality, high-volume establishment 
• Excellent culinary skills and a desire to be hands-on
• Process driven with an ability to redefine processes where required
• A natural leader and coach, able to inspire a team to deliver great results
• Commercially aware
• Broad product knowledge and passion for a wider range of food offerings in mixed dining concepts
• Is an advocate of sustainability by supporting waste management, reducing plastics, reducing salt and sugar whilst championing plant-based dining.
• Willing to challenge existing processes to lead the way in developing systems that assist with launching and maintaining quality of Championship food offer