Reporting to the Executive Head Chef to ensure the kitchen operation is managed, maintained and controlled in the most efficient way to achieve operational and financial objectives. Providing strong leadership to the porter team whilst maintaining a pristinely clean, safe and well organised working environment. You will report with a dotted line to Deputy Head of Operations.

KEY AREAS OF RESPONSIBILITY

• Managing the team of Porters (Terrace, Events, House) including scheduling, managing lateness/sickness, completing reviews/appraisals, handling any disciplinary/grievance issues 

• Working closely with the team of chefs

• Devising and implementing cleaning schedules to ensure a pristine working environment is maintained at all times

• Ensuring Food Safety at all times

• Ensuring all Health & Safety policies and processes are followed, including management of all COSHH materials and COSHH training

• Responsible for all crockery, cutlery and catering equipment back of the house and devising and carrying out inventories

• Responsible for handling maintenance issues related to and for the kitchen areas

• Reporting HSE hazards, accidents, incidents, illness and diseases according to company protocols and projecting a safety first culture at all times

• Required to work with goods-in team on deliveries and logistics

• Working closely with the National Theatre Housekeeping team

• Sharing your knowledge and passion for hospitality with junior members of the team and to help develop the junior members of the team with training, support and guidance, including onboarding and induction training

• Working closely and effectively with the team to develop a positive, open and inclusive culture around our key values and ethos

• Making sure that you meet all legal and company requirements and follow all company protocols for fire, health, safety and hygiene