Positions available:

Job Description Deputy Manager

Job Title

Pub Chef

 Reports to

Michael Andrews

Team/ Department

Old Aberlady Inn

Location

                  Old Aberlady Inn

www.oldaberladyinn.com

Job Ref & about the organisation

The Old Aberlady Inn – Pub Chef.

MPA001LTD has operated the Old Aberlady Inn since 2026 – and have been involved with the Inn with the previous tenant since 2020

Social Media info etc

Tripadvisor and Facebook

Core Objectives

Responsibility to control and assist with managing the overall day to day running of all aspects of the food operation and events/banqueting.

Responsibilities include menu planning, budgeting and pricing to adhere to agreed prices/budgets, team supervision and training, H&S, EHO, HACCP, COSHH, directing and organising all of the Inn’s food services and maintaining applicable quality standards and records whilst assisting with the responsibility for ordering and obtaining supplies, quality control and management of all kitchen team members.

 This includes every aspect of the day to day running including restaurant reservations, food and beverage, Chef/kitchen, H&S, EHO, human resources, accounts and sales/marketing and managing, supporting and assisting where required.

Assisting and deputising for the Inn’s Manager for ensuring compliance with sanitation, hygiene, health and safety legislation, organisational and quality requirements and working policies and procedures.

Main Tasks/duties and responsibilities

Responsibility to staff and direct the team:

– Assisting the Inn’s Manager to manage the overall day to day running of all aspects of the Inn’s food and beverage including events/banqueting

– to control the other chefs/kitchen team, human resources, accounts

– to adhere to agreed budgets and maintain applicable quality standards and records

– to assist the Inn’s Manager in ensuring sufficient team members at all times and within agreed budgets

– quality control of all aspects including hygiene and health and safety

– assist the Inn’s Manager

– meet your targets and those of the Inn as a whole

– Assisting the Inn’s Manager with the smooth running of the of the inn

– contribute to training and development of the Inn’s team

– adhere to statutory obligations and agreed quality and best practice guidelines

– understand all aspects of Inn services and management and to assist the Inn’s Manager to train the Inn team to enable them to confidently deal with customer queries etc

– manage customers’ expectations and deal and resolve with all queries

Day to day responsibilities for the team as agreed with your Reporting Manager to include:

– assisting the Inn’s Manager in ensuring compliance with sanitation, hygiene, health and safety legislation and organisational and quality requirements and working policies and procedures.

– ensuring your team are able to manage the day to day running of all aspects of the Inn and its services in your absence

– to assist the Reporting Manager to manage and co-ordinate with other department heads

– quality management of Inn services

– to assist the Inn’s Manager to investigate and resolve customer complaints

– effective assistance in management, liaison, support and assistance with the remainder of organisation – not limited to Punch. And other external clients

– allocate workloads to team members

– supervise, manage and direct the overall performance of the kitchen team

– subject to agreed criteria, to assist the Inn’s Manager in recruitment, training, set action and targets, appraise and manage performance, development, coaching and general support of all Inn team members to ensure targets are met

– maintaining accurate records and accounts as required and reporting as agreed

– set an example for team members of commitment, work ethic and habits and personal character

– responsibly use resources and control expenses to operate within budgetary controls

– adhere to all organisation policies and procedures

From time to time you may be expected to be part of special projects as are reasonably required of your job role.

You are responsible for your allocated workload and must meet all targets as agreed with your Reporting Manager. You must contribute towards the smooth running of the organisation generally.

Hours

Your usual hours will be as directed, but usually 12.00 – 21.00, 5 from 7. However, you will be expected to work as and when is necessary to meet the needs of the team and your targets.

Secondary Tasks/duties

The role is part of the whole organisation team and as such requires you to perform such reasonable tasks that are required, as and when necessary, to maintain, promote, develop and expand the business of our organisation and its interests generally.

You must carry out your duties to the best of your ability, having consideration for the needs of your colleagues, the organisation and its customers/clients. You must obey all lawful and reasonable orders given to you and comply with the organisation’s rules, procedures and policies

Management / supervisory responsibilities

People or equipment

People who report to you

You have responsibility for the other team members who will report directly to you

Equipment

You are responsible for the equipment provided to you for use in your job role and to your team. This means you must ensure that equipment is used in accordance with training provided, all of the organisation’s policies and procedures and the law and using, where applicable, any safety equipment or Personal Protective Equipment provided. You are responsible for ensuring that the equipment used by the team is maintained and can be used/operated at all times.

Essential Abilities/ Competencies of this job role

You need

– qualifications sufficient to perform the job role – food hygiene REHIS level 1 & 2,  H&S training, Coaching Skills, Numeracy.

– certification (where applicable to law) required

– languages as required – spoken and written English, second language an advantage but not necessary

– experience in this type of job role – minimum 3 years

– good understanding and proven ability of the hotel business and management principles required for the role

– leadership with ability to assist in driving and developing a team

– genuine desire to serve the needs of customers with a strong personal responsibility for achieving customer satisfaction

– excellent analytical, interpersonal, organisational and communication skills.

– high integrity and honesty in all dealings

– project management skills

– ability to work under pressure

You need to have and maintain (with regular training and updates as necessary) the knowledge, technical skills and qualifications that are necessary to perform your job role to comply with the requirements of the organisation and any applicable rules, regulations (particularly of any professional body) and with any law which applies to your job role.

Special working Conditions

You may be expected to work in accordance with the organisation’s overtime policies

Salary level

£16.00 - £19.00 per hour – to be agreed

Benefits

As outlined in offer letter

Approved by Name

MPA

Job Role

Director

Date approved

1/7/26