Senior Sous Chef
Job Type : Permanent, Contract, Full Time
Salary : £34000/annum Included in job spec
Senior Sous Chef
Salary: £34,000 Full Time 5 Over 7 Days
Benefits:
Complimentary meals in the staff canteen
Complimentary parking onsite
28 days holiday per year (including bank holidays)
Perkbox (recognition & perks platforms)
Membership of the Institute of Hospitality (on passing probation)
Option to join the UK Healthcare Cash Plan Scheme (on passing probation)
Gym & Swim at the Fitness Centre at designated times for staff
Inclusion in the Above and Beyond staff recognition scheme
Family and friends’ rate for room bookings at the Club
Pension scheme
Life assurance
Staff Accommodation (upon request & based on availability)
The Role
To assist the Head Chef in the running of the Kitchen and making sure that the work is carried out to the best of its ability and with respect to Health & Hygiene Laws as well as the organising and training of Junior Kitchen Brigade members.
Responsibilities
To continually monitor the quality of the food leaving the Kitchen. Occasional and spot check tastings to be completed by Senior Sous Chef and Head Chef within the business needs.
To make sure that all sections of the Kitchen are staffed and they are working to the best of their ability.
To be responsible for the development of the junior members of the team with clear goals of what they are needed to perform on daily basis conforming to all the legislation.
To manage the daily activity of the kitchen for all areas making sure that they are well staffed and the right person who is trained for the job.
Taking extra time to ensure that all staffed are briefed and understanding the menus and specs included. To make sure that the correct methods of preparation and presentation are being used in accordance with specification sheets.
To spot check that the quality and amount of food at delivery is correct to the invoice or delivery note received.
To place the orders for food that is required by the Club for the day's business in an economical manner.
To ensure that all food is stored in the correct manner and that stock rotation is properly carried out.
To make sure that the Kitchen is not unduly wasting food.
To contribute to achievement of management approved Gross Profit Margins.
To ensure the Staff Food provision is monitored and delivered to an acceptable standard.
To assist in the compiling of menus and the costing of them when necessary.
To undertake Management Activities as delegated: Kitchen Staff Rotas, Kitchen Porter Rotas, Cleaning Rotas and Stocktakes.
To Create and deliver new menus. Deliver Food Tastings and Food Service Staff Education.
To create applicable dietary and allergen information sheets of all menus where needed and aren't regular briefings of the front of house teams to make sure the tastings and trainings within them is being attained and that the staff understand the menus and dietary s that come with it.
To compile rotas and attend the necessary meetings.
To report any abuse of Club property to the Head Chef or Management.
To prepare Purchase Sheets and Time Sheets for the Accounts Department on a weekly basis.
To help train the kitchen staff with the skills required so that they can complete their job efficiently and safely.
To be aware of Health and Safety at Work and Hygiene regulations and report any irregularities to the Head Chef or Duty Manager.
To report all breakages and accidents to Head Chef or Duty Manager and record accidents/incidents on Alert 65.
To practice good personal hygiene and cleanliness and comply with the Club’s policy.
To ensure good working relationships with kitchen personnel and all other departments within the Club.
To adhere to the fire procedures as laid down by the Club.
To carry out any reasonable tasks set by Management. To ensure the Kitchen Porters are completing the work required to an appropriate standard.
Selection Criteria
Essential
To be able to communicate and motivate your team providing day to day leadership and direction
Have a proven track record in delivering exceptional dishes in a time pressured environment
Have experience in leading, supervising and training a team
Experience in a similar role
Excellent communication and organisational skills
Ensure our standard of service remains high at all times
Work as a team to deliver fantastic fresh dishes at all times
Be career focused with ambition to learn and develop
Experience of managing costs and budgets
Knowledge of the EHO requirements and to be able to ensure the team do to.
Desirable
Training & planning in multi outlet business
World food knowledge of different cuisines
Consistent operating knowledge
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More Information
- Address Henley-on-Thames, Oxfordshire
