Job Overview
Elliot’s is an independently owned restaurant and natural wine bar with locations in Borough Market and Hackney. Our Borough site opened almost 15 years ago, dedicated to a simplistic approach of working with the best ingredients, a love of cooking over wood fire and sourcing of low intervention wines. The menu is developed in harmony with the seasons and we are proud to support similarly minded independent producers and farmers.
Responsible for all back of house kitchen operations, maintaining and improving company standards, food quality and consistency. This role primarily leads the kitchen team but also works closely with the General Manager and front of house team to ensure a strong relationship and collaboration between front and back of house, delivering seamless service and a consistent guest experience. This role works closely with the Executive Chef, Owner/Directors on business objectives, menu implementation, development and achieving financial targets.
Key responsibilities
Knowledge and insight
- Strong knowledge of the menu, suppliers and producers as well as why we choose to work with specific suppliers and the concept behind the menu
- Ensure company values are understood and upheld with all decision making
- Act as an Elliot’s ambassador by actively upholding the company’s reputation and identity
- Awareness of market trends, competitor activity and the London restaurant scene
- Contribute to marketing initiatives, and events.
- Maintain effective relationships with suppliers
People and leadership
- Leading the Back of House team to ensure consistent service and high standards
- Work alongside the Executive Chef to support recruitment, onboarding, regular employee performance reviews and offboarding
- Create the Back of House rota and shift patterns to ensure fairness and balance
- Provide mentoring, coaching and support to all members of the team so they are performing to the best of their abilities
- Coordinating with the front of house team on weekly food training, regular menu briefings and tastings
- Actively address disciplinary and conduct issues in line with company policies
- Delegate responsibilities to Sous Chef as appropriate
- Oversee the daily staff food offering, ensuring a high-quality, balanced meal that caters, where reasonably possible, for dietary requirements.
Operations
- Work closely with the General Manager to ensure the kitchen consistently supports an excellent guest experience through food quality, communication and timely service
- Oversee all kitchen operations, ensuring consistency and that menus remain appropriate for the business
- Ensure all kitchen maintenance issues are reported within a reasonable timeframe, actioning any issues or maintenance concerns accordingly
- Ensure new dishes are implemented in line with company costings and recipes. This involves trainings and chef briefings.
- Oversee the daily ordering and receipt of goods, ensuring the highest quality ingredients and best value from suppliers
- Ensure effective communication with suppliers regarding deliveries and product availability.
Financial Responsibilities
- Managing payroll budget for Back of House
- Checking and approving invoices on Apron
- Daily timesheet checks on Deputy
- Analysing monthly P&L and flash reports with Executive Chef and Owners
- Compile the monthly stocktake and report results to the Executive Chef.
- Managing gross profit through effective purchasing, waste control and stock management
Compliance
- Complete mental health, first aid and fire safety training
- Work with FOH managers and Chefs to ensure the Allergen matrix is up to date
- Responsible for ensuring all administrative and statutory elements required are executed to an exceptional standard, ensuring the kitchen maintains 5-star EHO standards.
- Ensure all daily food safety, health and safety checks, and temperature records are completed accurately and on time using the Food Alert system.
- Ensure daily and weekly cleaning schedules are completed
- Complete and follow up on any actions identified by the Executive Chef or through internal Food Alert audits
- Report all accidents and kitchen equipment defects to the Executive Chef and complete all required documentation
Core Competencies
- Leadership and team development
- Financial acumen
- Operational excellence
- Innovation and productivity
- Communication and collaboration
- Problem solving and decision making
- Organisation and attention to detail
- Resilience under pressure
Pay: From £55,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
Work Location: In person
