Our Vacancies

Job Description

• Lead the development and implementation of menus and food style for the Hospitality, Executive dining, Café, Events and any other catering services required by BT customers and executive team.
• Incorporate BT’s Wellness and CSR approach throughout the food offer and work with the marketing team to develop wellbeing approach.
• Plan and co-ordinate all production and activity according to the requirements of each kitchen and service delivery location within the building.
• Maintain and achieve the catering budgets and standards set out by Lexington in conjunction with the General Manager, Operations Manager, Group Development Chef and the Operational Director.
• Establish and maintain health and safety and hygiene and hygiene procedures in line with the company’s policy.
• Ensure that food is produced and presented in conjunction with the kitchen team maximising customer appeal and exceed Lexington’s and client expectations.
• Ongoing development of the food offer to reflect the latest trends and client requirements.
• Set an example to and monitor the performance of all kitchen staff.
• Conduct the purchase, receiving, storage and stock controls of all lines demonstrating kitchen due diligence.
• Show financial management through correct costing, stock taking and menu planning benefiting both Lexington and our customers.
• Recruit, support, train, coach and manage all kitchen staff and set an example for delivering an efficient quality and financially beneficial service for both Lexington and our customers.
• Enhance and improve skills and knowledge by training and development benefiting self, all staff, Lexington and our customers.

Personal Spec

• Effective Communicator; Verbal (Speech) and& Non-Verbal (Listening), Team Worker, Team Builder, Persuasiveness and Flexibility.
• Able to engage at a high level with senior BT stakeholders and able to present and impart ideas and strategies well.
• Ensure that team building is effective to meet site and company requirements.
• To communicate with the team and to ensure they all understand the parameters of the business through the Executive Chef objectives and Standard Operating Procedures.
• Work collaboratively with the management team to ensure excellent team relationships.
• Ensure attendance of the kitchen team of all relevant training and development courses.
• Liaise with General Manager to ensure that all work is carried out efficiently and to the correct timescales.
• Ensure that kitchen staff are aware of the standard required. 
• Attend client meetings, project meetings and arrange tastings as appropriate.

Managerial Skills

• Leadership, Delegation, Achievement Orientated, Motivated, Staff Development Focus, Analysis and Problem Solving, Planning and Organising, Decisiveness and Judgement.
• Ensure that staff are able to relate to current policies and procedures to ensure quality service and ownership of tasks.
• Ensure that staff are committed to their job roles to provide a consistent high-quality service.
• To assist with the development of company and self to ensure continuous pro-active progression.
• Building a team and ensuring cohesion amongst all the services.
• Recruitment of key positions; provide leadership and direction for the Sous chef and Hospitality Sous Chef ensuring succession planning and team development for the kitchen team.
• Cover for the Sous Chef as required during their absence.