Title: Sous Chef
Reporting to: Head Chef
Responsible for: Kitchen staff, kitchen area and equipment, visitors
Overall: To assist the Head Chef with the efficient management of
kitchen, providing a customer led service, whilst leading and developing a team of people to provide the required quality of
food at a pace consistent with the environment and satisfying
the needs of the business, whilst ensuring that Company policies, procedures and standards are maintained.
PERSON SPECIFICATION:
ESSENTIAL DESIRABLE
Qualifications:
Legally allowed to work in the UK
Level 3 Food Hygiene Certificate or equivalent, or ability to work towards within 6 months.
Level 2 Health and Safety Certificate or ability to work towards within 3 months
City and Guilds 706/1, 706/2, NVQ Level 3 or equivalent
GCSE level C or equivalent in Maths and English.
Circumstances:
Ability to travel to and from work or live-in
Have the flexibility to be able to work days/evenings on each day of the week including bank holidays (8 shifts over 5 days).
Ability to recruit, train, develop and retain a team of people.
Possess your own transport
Live locally
Skills, experience and Knowledge
Ability to communicate with members of the team and front of house in a clear and friendly manner.
Have supervisory experience at some level.
Able to fluently read instructional and procedural manuals and documentation
Numerate to a reasonable level in order to complete financial activities.
Knowledge of H and S and Hygiene legislation.
A minimum of 2 years chef experience gained in a similar position using fresh food.
Possess a knowledge of stock management.
Computer literate
experience of labour planning and food cost management.
Good People-management skills.
Previous experience of working in a fresh food environment with international influences.
Previous experience of working in a high volume environment.
Ability to put together daily specials and cost accordingly.
Knowledge of seasonal products.
Attributes:
Have a positive ‘can do’ attitude.
A passion to serve quality food in a high volume environment, consistently.
Good standards of personal presentation and hygiene (hair, clothes, appearance, personal adornments).
Approachable, reliable and flexible – able to adapt.
Ambitious for self and career development.
Good personal management (time keeping, well prepared and organised).
Key responsibilities:
To ensure outstanding food quality and presentation is produced by all
kitchen staff and that any problems are discussed with the Head Chef and management team.
To lead by example, always display a good work ethic, promote good
time keeping.
Maintain professional appearance of kitchen areas and kitchen staff in
absence of Head Chef.
Run smooth enjoyable sessions, reacting to any complaints or incidents in a calm composed manner.
Prioritise safety and well being of all staff and kitchen visitors.
Strive to exceed sales targets and maintain profit margins with Head Chef.
Ensure with Head Chef that new menu/specials items are costed, presented well and, are accurately displayed on the blackboards.
Promote consistency and focus on portion control and correct specifications.
Ensure food stock is well controlled and secure. Dry stock is reported and analysed monthly, action points are discussed with Head Chef, Operations Director and Executive Chef.
Ensure all storage areas are tidy, labelling is well managed and goods are rotated.
Demand high level of food safety standards as per company manual.
Manage and supervise all suppliers delivery notes and invoices to ensure prices are accurate and goods are delivered as stated. Credits should always be followed up and then confirmed with administration department.
Effectively motivate and incentivise staff on a continual basis along with Head Chef.
Assist Head Chef with individual appraisals and ongoing objectives.
Regularly encourage staff to propose new recipes and promote a ‘real food culture’ in their kitchen.
Demonstrate fairness and consistency at all times.
Any personnel issues that may escalate should be reported to the Human Resources
Manager, Head Chef, Executive Chef and/or Operations Director, so the correct action can be taken.
Liaise with Head Chef to introduce new products/suppliers to improve quality, originality and profitability.
Communicate effectively at all levels and channel ideas and improvements to the correct individuals.
Should ensure all communication with Front of House staff is thorough and accurate.
Ensure briefings and de-briefings are carried out daily.
Have a positive ‘can do’ attitude.
Have a passion to serve quality/interesting food and ensure this is reflected in their staff.
Responsible for the implementation of Company Health and Safety file and policies with kitchen staff and any other visitors or staff working within the kitchen area.
Assist Head Chef to identify personnel requirements and induct/train staff effectively, adhering to all legal responsibilities. This should be carried out with assistance of General Manager.
Report all relevant information to Head Chef and discuss any uncertainties.
Support and advice should be sought whenever needed.
Demonstrate an awareness of local competition and continually strive to be market leader through focusing on food standards, flavour, content and consistency.
Understand competition further afield and be aware of changes in industry –
Topical food issues, current trends from international cuisines etc.
Analyse food sales with assistance from General Manager, this should help adjust to seasonality and trends, may also highlight quality issues.