Grill Chef Job Application

For a new exciting step in Chuckaburger's success story. We are now actively looking for a person is passionate about cooking high quality, freshly made food and hospitality. The way how we smash our burgers and make our Dutch style fries sets us apart from the competition. As a Grill Chef at Chuckaburger you will be taking responsibility of cooking our customers food the Chuckaburger way.

We would like to get to know people with high energy and someone with strong attention to detail, someone is pro active and likes to perform at the highest levels. Together with our kitchen manager you ensure kitchen standards are, health and (food) safety compliance and consistent food quality every single time. It is your mission to make sure that our customers have the best possible experience when they visit and that they leave us feeling happy. We want them to come back not just because of the fantastic food we make but also because of you.

We do not believe in micro-managing and we give you a lot of freedom to take on responsibility for your own role. We will ensure you will get properly trained and you can take on that responsibility with pride and confidence. We would love to see you support our managers in enhancing a positive work culture where you and your colleagues can thrive. Creating a strong team where everyone wants to perform at their best will make us unstoppable. In this role you will actively contribute to ensuring continuous improvement of the burger bar's performance and service.

WHAT DO WE OFFER YOU

Above Brighton and Hove Living Wage Salary with an OTE between £13.50 - £17.50 per hour (this includes service charge) Basic hourly wage also depends on your experience you bring to the table
All service charge is split between all team members (100% goes to the team)
Guaranteed full time or part time contracted hours
Friends & Family discount
Complimentary food and non-alcoholic drinks during shift
28 days holiday as a FTE (including bank holidays)
Opportunity to take on other roles within Chuckaburger in our 'Multipurpose Staff Program'
Enhanced Company Sick Pay after your first year with Chuckaburger

FUTURE PROGRESSION
All our staff are trained to a standard where they are given the opportunity to progress to a manager role in the future if they desire.

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Do you have the Right to Work in the UK?*

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Do you currently live in/willing to relocate to Brighton and Hove?*

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What does your work need to offer you, to keep you happy in your role long-term?*

1. You and someone close to you just had terrible argument, right before you have to leave for work and now you are in a terrible mood.*

I come to work anyway as my team needs me. I share that I did not have great time just before work and that it's affecting me. I apologise in advance and ask them to keep an eye out for me just in case I start making slips or errors. I know that my team will look after me.I come to work but keep what happened to myself. I don't feel the needed to share my private life with the team and hope my negative mood does not show.I am contemplating calling a sickie as I need a bit of space for myself, I decide to come to work anyway as I do not want to get told off by work as well for calling sick with such short notice. However, you are not going to hide your emotions today. We are human and we all have bad days, I'm sure the team will be fine with it and I'll be okay in a few hours.

2. You realised you or someone else made a huge mistake which led to weird smell and shine of 160 beef patties. To make things worse these 160 beef patties are going to be needed for tonights service and you have no spare patties left.*

I take 2 patties out of the gastro tray and smell them up close, I put them on the grill to see how they smash and then eat them on a bun to experience the taste myself. This way I can identify if they are acceptable without bothering any of my team mates. I will filter out the beef patties we can still use to ensure continuity of serviceI check when they were delivered and discovered that they were delivered 3 days ago, they should still be good so we carry on as normal.I immediately flag this to my manager. Food safety is non negotiable for me and I do not want to risk people getting ill. Together as a team we can think about what we can do using our decision making tool. I know this could damage the reputation of the business but I know that making someone severely ill will damage the reputation of business even more.

3. It's a busy rush in the kitchen and you see your colleague assembling the burgers differently to how everyone has been trained.*

I'll leave them to it as I am very busy right now myself. I'll leave it to my manager to pick up on this.I tell my colleague that it does not look quite right and I remind them that presentation is part of the guest experience. I suggest we slow it down a bit and make sure we serve all the food we cook the correct way.I make a mental note of it and I monitor my colleague to figure out if this happens regularly. If I see it happens frequently I'll go to my manager and share my findings. They should then step up and make corrective action.

4. It is a busy Saturday evening and it's a full house. You and your colleague are running your socks off but you are a bit behind on orders. You have identified a shortcut that saves time and will get you back on track again but it does break standard operating procedure.*

I don't want people to wait longer than necessary and I will use this new shortcut for now until we are back on track again and then we'll revert back to normal operating procedures.I tell my manager that I found a way to improve service and if there is a safe way to make it part of our Standard Operating Procedures.I adopt this new procedure to expedite service. As long as it is safe and more efficient, I don't see why we can't take a shortcut if it makes things better.

5. Your manager asks to sit down for a chat at the end of a busy shift and all you want right. now is to get home, relax and put your feet up. They noticed a deviation of the procedures as to how you were trained and per the SOP manual.*

I tell my manager that I am very tired and this might not be the best time to have a chat. I ask if the two of us can have a chat next time before shift starts as you just want to go home to relax and forget about tonight.I don't mind receiving feedback at all, as long as it is fair and I am not being singled out. I would not be happy if I am the only one who gets constructive feedback when I have seen my colleagues making SOP mistakes as well.I appreciate feedback - it helps me be become a better person and it keeps the standards high. I want people to see me as a person they can rely on in the team. I ask my manager to go over it with me again at an appropriate time, to make sure I don't make the same mistake.

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