ITSU Team Leader - Kitchen - Full Time

Scoffs Group; Exeter; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a dynamic Team Leader for their kitchen operations. This role focuses on leading a passionate team to deliver exceptional food quality while fostering a culture of training and development. You will be responsible for maintaining high standards of food safety and quality, ensuring efficient kitchen operations, and driving profitability through effective stock management. If you thrive in a fast-paced environment and are committed to customer satisfaction, this opportunity is perfect for you to make a significant impact in a vibrant kitchen setting.

Qualifications

• Proven experience in a leadership role within a kitchen environment.
• Strong understanding of food quality and safety standards.

Responsibilities

• Lead and train the kitchen team to ensure high food quality and service standards.
• Manage kitchen operations, including stock control and production levels.

Skills

Team Leadership

Food Quality Management

Customer Service

Training and Development

Communication Skills

Education

Hospitality Management

Culinary Arts

Tools

Food Safety Standards

Stock Management Systems

Job description

This is the job

The Team Leader - Kitchen, known as TLK, leads our itsu kitchen and works closely with the shop management team.

This role has a full understanding and is a part of ensuring a smooth running of our kitchen operation during the daily production.

The Team Leader- Kitchen is responsible for the production of beautiful food in accordance with our standards and in line with the business needs while supporting the training and development of their team.

People

• Train and empower the Back of House [BOH] team, including Fish Pro, Hot Pro, Fish Star and sections to deliver beautiful food within itsu standards.
• Conduct engaging, informative and energising team briefs, ensuring you have clearly communicated any communications being shared and our team fully understand their duties for the day.
• Ensure all team members are supported and encourage our sustainability policies.
• Ensure the team members are following itsu policies, including uniform, staff food, lateness, sickness processes and report to the management team when this is not happening.
• Address any team performance issues through giving constructive feedback, seeking help if needed from managers or people partner.
• Lead the team, through praise and coaching, always encouraging an inclusive atmosphere.
• Ensure all new Team Members are trained, using the correct training approach.
• Ensure teamwork and professional communication always happens between the Front and Back of House teams.

Hospitality

• Maintain and achieve a consistently good mystery shopper performance. Role model and encourage a customer-first mindset.
• Ensure great execution of product and marketing launches to have maximum impact. Continually refer to the Back of House [BOH] 'manage by walking around' [MBWA] card whilst on shift.
• Lead your team to know and follow itsu's 6 hospitality steps.
• Respond appropriately and in a timely manner to all customer questions and complaints, and ask for help when needed.
• Ensure Back of House [BOH] team responds immediately to service bell when required. Display and encourage a great knowledge of itsu products and brand.

Quality

• Responsible for all food quality, in line with our correct to recipe [CTR] process. Ensure the BOH team adheres to all itsu standards following the How to books.
• Follow first in first out [FIFO] standards and make sure no out of date [OOD] products are on sale and are removed at the end of the day.
• Ensure the food displays are immaculate, as per How To and planograms.
• Maintain all aspects of Back of House [food, health and safety] in accordance with the Law & itsu standards.
• Ensure that the Due Diligence Diary [DOD] is completed, accurate & actioned.
• Report any quality issue following guidelines in accordance with procedure and reject products if needed.
• Lead and champion the 5-Food Safety Focuses [SFSF] and 5-Food Quality Focuses [SFOF]. Can confidently answer all EHO questions and knows the process if they receive a visit.
• Ensure the Back of House [BOH] team are following all food standards by following the How to Food.
• Ensure all product transfers between shops are performed safely and accurately as per How To.
• Manage and maintain correct uniform and PPE standards for yourself and your teams. Report any Food, Health and Safety issues to the relevant people in a timely manner. Ensure most updated How to books are used at all times.
• Make sure all 20-minute standards are always followed front and back of house.
• Maintain an immaculately clean and safe Back of House [BOH] by following cleaning around the clock [CATC] and cleaning as you go [CAYG] cleaning processes.
• Ensure the fish is safe to eat and bones are managed.

Profitability

• Control all productions to ensure availability according to your shop's forecast.
• Ensure production levels are maintained throughout the day to maximise sales potential whilst balancing waste levels.
• Own and manage the shop production report and any relevant system.
• Review production regularly, making justified changes.
• Order ingredients to ensure correct stock levels to meet production needs whilst minimising the need for stock transfers in line with sales forecast.
• Ensure all made to sell ingredients are at optimum quality by ordering efficiently.
• Complete regular analysis of relevant reports that can help you run a successful kitchen.
• Ensure financial and administration procedures are followed throughout the shop.
• Action previous weeks stock takes to reduce future issues.
• Responsible for shop stock control, stock count and administration.
• Ensure the correct stock levels of made to sell and Back of House [BOH] packaging, including chemicals and janitorial, are being ordered to achieve 700% availability.
• Report any maintenance issues promptly to minimise the effect on the business.
• Record and manage waste of all relevant types.
• Ensure availability of all products.
• Manage the principle of Aces in Places.
• To have a thorough understanding of all Back of House [BOH] operations.

This is you

You put people at the heart of everything you do by displaying the 4 itsu qualities and behaviours.