Summary:

The Production Chef's primary responsibilities are organizing and executing food production for Poulette. They work closely with the Kitchen Manager, Culinary Director, and Operations Manager to promote the company’s culture, mission, and philosophy. They must act as a responsible team member and motivators for all kitchen staff; thus, strong interpersonal and communication skills are essential. They are responsible for supervising the production team, facilitating their training, and providing advice relating to compliance with food production standards, all under the supervision of the Culinary Director.

Key Responsibilities:

1. People

• Training all staff regarding the production processes and, if needed, service processes
• Help create understandable systems and checklists to streamline production and cleaning.
• Ensuring compliance with the standards and regulations set by the Danish Health Department (Fødevarestyrelsen).
• Dealing with customer queries and taking appropriate action as required.
• Be an ambassador for the service team by being informative and ready to teach and show the correct processes and correcting bad practices when shown by any staff.

2. Business

• Managing and organizing stocks
• Design, manage and prepare staff meals, noting any dietary restrictions for all employees.
• Estimating quantities and preparing the direction of production for all day-to-day production operations in the kitchen with help from the kitchen manager.
• Receiving, checking, and storing deliveries from external suppliers.
• Creating systems for storage that all staff will understand.
• Ensuring expectations set by the management are met during production.
• Ensuring all products are prepared consistently and meet all quality standards and appearance set by the management.
• Overseeing the production process for any special events.
• Adhering to the Code of Conduct and Governance and being an employee ambassador and role model.

3. Sales

• Help project the production needed with historical sales data together with the Culinary Director and Kitchen Manager.
• Help drive sales and revenue with tight and efficient costing through efficient preparation in production.
• Actively participate in meetings to help Poulette be the most profitable business possible.

4. Customers

• Set an excellent and consistent example in customer service.

• Help train staff to give excellent customer service.
• Be able to answer customers regarding the production processes without revealing any sensitive company information that may undermine and hurt the business.

Qualifications and Experience:

• 1+ years of experience as a Prep Cook, Commis, Line Cook, or similar role
• 1+ years of experience in any of the above positions in a high-volume, upscale restaurant.
• Ability to assist the culinary team in receiving goods for the restaurant
• A good understanding of quality assurance procedures.
• Knowledge of food hygiene and Health and Safety requirements.

Key Skills Required:

• This can be a physically demanding environment requiring substantial physical effort at times with heavy lifting and sometimes long periods of repetitive tasks. A certain degree of bending, stretching, twisting, and constant movement is required, as the ability to work quickly over meal service times.
• A high level of flexibility is required to cover service changes, depending on business levels and requirements.

Working Hours:

• We offer 25-37.5-hour work per week from Monday-Friday.
• Your days are typically 7:00-15:00