Kjøkkensjef

The Head Chef will have the vision and freedom to build an amazing culinary programme at The Conduit in Oslo.

Responsibilities & Key Duties

Culinary Operations

• Ensure all menus are created for seamless service and memorable guest experience to the highest culinary standards
• Menus are designed taking into account guest needs, efficient production, execution, and consideration of food and labour costs
• Ensure costings and recipes are created to accompany all menus
• Responsible for the specific monitoring of inventory and stock using appropriate software for data analysis
• Lead and support Culinary Leadership managing kitchens and execution of all meals including events and outlets
• Establish and maintain relationships with suppliers to ensure the best in seasonal and locally sourced produce
• Lead the long-term strategic partnerships crucial to the development of the business so that The Conduit can achieve its aims of zero waste and plastics within a realistic timeframe
• Ensure the cleanliness and maintenance of all kitchens and BOH equipment in line with legislation
• Ensure all relevant measures are taken to maximise sustainability practices in the kitchen spaces including waste management, power usage, and adherence to appropriate sustainability rating systems
• Creation of operating systems to ensure the smooth running of the kitchen and BOH areas
• Lead the culinary team when partnering with Operations, Programming, and other key departments to create unrivaled guest chef programmes and curated events to create an unrivaled experience
• Provide regular, balanced, and nutritious staff meals/menu
• Source vendors that align with our ethos around sustainability.

Administrative and HR

• Responsible for day-to-day operations of Back of House F&B operations including procurement and inventory, preparation, and stewarding areas
• Ensure admin functions such as payroll, scheduling, evaluations etc are carried out as required
• Attend and coordinate regular team department meetings
• Lead team and ensure all HR processes and procedures are adhered to and provide training and support as needed
• Assist in the creation of all back of house-training manuals
• Manage all absences, grievances, disciplinary action, performance reviews and terminations, in conjunction with the HR department
• Responsible for fostering a positive and nurturing atmosphere for the team whilst ensuring company standards, policies and procedures are adhered to
• Work professionally and collaboratively with all team
• Lead the culinary strategy and attend leadership meetings to showcase innovation and creativity with menu engineering
• Lead the sourcing, interviewing and hiring and promote a cohesive team that promotes community
• Develop an apprentice programme as part of the broader agenda
• Adhere to all Company Policies and Procedures
• Actively champions and promotes Diversity, Equity & Inclusion
• Supports and contributes to the overall success of The Conduit
• Alongside your key duties, you may be asked to complete other tasks as and when necessary and reasonably required in line with business needs.

Accounting and Finance

• Assist in the development of annual budgets and targets for food operations and do one’s utmost to achieve those targets
• Analyse financial performance to ensure business profitability is in line with business goals and develop strategies to influence appropriate action where there are opportunities
• Prepare detailed financial reports and statements as required, in conjunction with the Accounts team
• Oversee all purchasing, receiving and inventory practices for Back of House F&B operations
• Review and negotiate tender documents and vendor contracts as necessary
• Ensure work areas are properly staffed according to business needs without incurring unnecessary overtime.

Safety and Health

• Ensure all precautions are taken to safeguard against incidents for areas within your remit and under your supervision
• Identify HSE training as required and ensure all are upskilled to the required standards
• Implement HSE training required and ensure ongoing monitoring and adherence to all standards
• Ensure all health and safety laws are abided by and observed and we have an exemplary record with the health department. High standards of cleanliness must be a high priority throughout the back of the house
• Keep abreast of any changes and developments in food hygiene or health and safety law. Update and control the Food Alert portal (FACT) and make sure that all senior members of the team are trained and able to use the system.

Above we have listed the skills we would like the Head Chef to have. Below speaks more about the individual’s abilities to match our company culture:

• Has strong interpersonal skills needed to build trust amongst employees at all levels.
• Is a ‘team player’ and enjoys working in partnership with colleagues.
• Views individual differences as a way to build new ideas and innovations.
• "Owns" problems rather than blaming them on others.
• Encourages feedback on own behaviour
• Aligned and committed to the vision of The Conduit and constantly looking for ways in your role to achieve our mission.

Skills & Experience

• 3-5 years of relevant work experience in a similar position
• Preferably degree level education in Hotel or Catering Management
• Excellent written and oral communication
• Strong interpersonal skills and strong ability to work within a team
• Excellent organisational skills
• Natural leadership abilities
• Extensive Food knowledge
• Health & Safety knowledge.

Applicants

Regardless of whether your experience is relevant to every one of the above points, if the Conduit and our ethos resonate with you, we encourage you to send in an application.