Job Title
Sous Chef
Reporting to
Head Chef
Direct Reports
All Kitchen team members in Head Chefs absence or as delegated
Essential Skills and Experience Required:
Demonstrable experience working in a fast paced commercial kitchen
City & Guilds or BTEC qualification in Professional Cookery or equivalent demonstrable experience
Basic Food Hygiene essential
Demonstrable ability to learn to cost a variety of menu items
Demonstrable ability to learn how to ‘value engineer’ menu items to achieve target margin
Demonstrable understanding of relevant health and safety practise and how to apply it
Understanding of how to create seasonal menus
Experience of coaching junior colleagues
Able to display an understanding of relevant health and safety management and how to apply it
Computer literate – MS Excel and Outlook
Desirable Skills and Expereince:
Intermediate Food Hygiene Certificate
Demonstrable ability to cost a variety of menu items
Demonstrable ability to ‘value engineer’ menu items to achieve target margin
Purpose of Role
To support the Head Chef in managing the kitchen team in the achievement of the highest standards in the creation, production and profitability of all food products ensuring that we deliver food of the best quality to our customers whilst maintaining excellent standards of food hygiene and health and safety
Key Performance Indicators:
Sales Budgets Achieved
Target Margin Achieved
Food Cost Target Achieved
Wastage Target Acheived
5 * Food Hygiene Rating
Target Stock Level Achieved
Target Employment Cost Achieved
Staff Training and Development Targets Met
Key Responsibilities:
Assist with the planning of weekly and seasonal menus and special menus for promotional events
Manage the kitchen team on a day to day operational basis in the absence of the Head Chef
Prepare food to the highest standard under the instruction of the Head Chef
Manage the receipt and storage of all stock
Communicate effectively with both the immediate kitchen team and the catering team as a whole
Adhere to all relevant health and hygiene regulations with regards to the preparation and serving of food and the general kitchen environment including adherence to the kitchen team appearance standards
Ensure that the kitchen is maintained at the highest level of cleanliness at all times
Assist with the monthly stock take as per agreed schedule
Assist the Head Chef in achieving all KPI’s
Provide ideas for social media posts and future promotions
Site key holder
Duty Kitchen Manager as required
To be a member of the First Aid team after suitable training
Complete all other tasks requested by the Head Chef or Restaurant Manager
Job Type: Full-time
Benefits:
- Employee discount
- On-site parking
- Store discount
Ability to commute/relocate:
- Dunstable LU5 6HE: reliably commute or plan to relocate before starting work (required)
Experience:
- Sous Chef: 1 year (preferred)
Licence/Certification:
- Driving Licence (preferred)
Work Location: In person
