Sous Chef

Overall Job Purpose:

To deputise for the Head Chef and support the Head Chef in both managing and motivating the kitchen team.

Main Responsibilities:

Management:

• Assist the Head Chef in planning and delivering balanced menus of interest, quality and consistency
• Produce food that is of a consistently high standard
• Put forward ideas and suggestions for new menu development
• Supervise the work of the fellow chefs and kitchen porters
• Take part in the induction and on-going training of all kitchen staff
• Be involved in staff recruitment, appraisal and performance management
• Report any current or potential staffing/employment issues as soon as possible
• Carry out all required checks and controls eg: temperature checks, food storage and stock rotation stock control, cleaning
• Store food and cleaning materials correctly

Customer Focus:

• Work closely with the team to deliver the highest possible standard of service to guests and be aware of any special or dietary requests
• Promote a “customer first” culture within the team
• Respond to guest and customer requests courteously and efficiently at all times
• Help, support and encourage team members wherever necessary and possible
• Work closely with other departments to deliver the highest possible standards of service

Administration:

• Help to ensure that all procedures are recorded and kept up-to-date
• Ordering with cost and quality at the forefront and consistently on a daily basis to ensure financial performance and control
• Take part in stocktaking. In the absence of the Head Chef ensure that stocktakes are carried out on time
• Make a positive contribution to the success of the team eg: suggest improvements, initiatives, opportunities to reduce wastage etc
• Help to ensure that the other team members adhere to all fire, health, safety and hygiene standards and procedures

Key Performance Measures:

• Budgeted restaurant food revenues
• Food margins
• Guest comments/feedback
• Employee retention

Special Requirements:

• Impeccable personal presentation.
• Attend management and training meetings
• Keep own knowledge and skills up-to-date
• Wear a uniform
• Be able to work flexibly – working shifts, weekends and bank holidays
• Be willing to cover in other hotels within the group

The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which are not listed in this job description, but which are commensurate with the post.

The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which are not listed in this job description but which are commensurate with the post.