Job Title:
Sous Chef
Division/Location:
Kitchen/The Landmark Hotel & Leisure Club
Reports to:
Head Chef
Responsible for:
Kitchen team
Authority to:
Recruit/Dismiss 1147902
core Duties and Responsibilities
- Overall responsibility for the daily operations in the kitchen in absence of the Head Chef
- Support the Head Chef in liaising with purchasing companies for food orders
- Strive to become the first choice for eating in the local area through the quality and value for money of the food
- To ensure all aspects within the kitchen are compliant with the current Health & Safety regulations, the Food Safety Act and EHO criteria
- Ensure the highest standard of cleanliness, maintenance and safety in the kitchen at all times
- Maintaining and raising the profit margins on food
- Support the Head Chef in creating creative menus and new dishes
- Ensure satisfaction and seek feedback on menu items
- Remain up to date with the latest food trends within the industry to meet and exceed guest expectations
- Support the Head Chef with liaising with local colleges, schools and universities to maintain strong skills development connections and links for recruitment
- Support Head Chef with local community to support company’s corporate social responsibility commitment including taking part in charity activity and responsible business initiatives
- Approve and polish dishes before they reach the customer
- Control and direct the food preparation process
- Support Head Chef with the updating of all employee documentation in EPS to ensure staff files remain current and up to date
- To support Head Chef with the monitoring and management of employee absences within the kitchen department, ensuring all absences are accurately recorded, reasons for absences are recorded, and return to work (RTW) forms are complete
- Ensure all food labelling is current and up to date as per current health and safety guidelines
- Food allergen compliance – ensure full training of team members
- To ensure all H&S documentation relating to Kitchen department is up to date and displayed where necessary
People
· To maintain good working relationships with colleagues in all departments of the hotel
· To be fully aware of daily activities in the hotel
· Liaise with Head Chef with any people issues which may be classed as high risk
· Act as a role model in terms of value, professional ethics and conduct
· Identify the training needs within the team and deliver or assist Head Chef with the sourcing of appropriate training
· Support Head Chef in ensuring kitchen team complete all required training on time including any statutory Flow training and other statutory requirements
· Display a pro-active and leading role in terms of service, culture, development, team image, systems, procedures and skill development
· Attend regular briefing sessions and hotel meetings when required
· Have excellent personal presentation and adhere to the company standards of appearance at all times
· Maintain high levels of enthusiasm and commitment to every task undertaken
· To attend training when required and remain up to date with all legislative training
· To constantly improve and develop product knowledge to maximise quality of service
· To comply with time keeping and attendance policies
· Support Head Chef with recruitment tasks including recruitment and selection of kitchen team
Quality
· To ensure that guests receive an exceptional level of service and will want to return
· Ensure all team members are providing exceptional levels of service and product quality including presentation of dishes at times
· Ensure all standard operating procedures are adhered to
· Source the most appropriate and ensure quality levels are delivered in a cost-efficient manner
· Anticipate guests’ needs and provide service to exceed their expectations
· Take appropriate action with regards to guest feedback
· Adhere to all company policies and procedures
· Ensure routine maintenance is carried out in your areas of responsibilities, reporting any damage and wear and tear.
· Understand departmental risk assessments, be trained against them and train all kitchen staff
· To be fully conversant with the Hotel policy on:
§ Fire & Evacuation
§ Security procedures
§ Health & safety policy
Profit
· Support with delivery of budgeted GOP and departmental targets
· Co-ordinate and control with initiative all issues relating to costs, expenses, wastage, breakages, security and stock control
· Pro-actively pursue all practices in line with company environmental and energy saving initiatives
· Take a positive approach towards upselling and confidently promote the product in order to maximise hotel revenue to meet and exceed budgeted targets.
· To participate in guest activities that promote the hotel product and its services
· To maintain a high level of awareness of local competitors and trends
· Support Head Chef with the controlling of payroll to meet department budgeted payroll
General
· Comply with the company codes of conduct at all times
§ Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals
· Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries
· Understand your role and responsibilities in terms of the hotel Health & Safety Policy including completion of all mandatory training
- Familiarise yourself with emergency and evacuation procedures
- Understand your responsibilities with regards to security patrols and data protection legislation
- Work with key stakeholders to drive improvements to the business
- To effectively manage relationships with any agreed external contacts, professional advisors and official bodies
- Have a flexible approach to the hours you are required to work to meet the needs of the business
Success Criteria
· Achieve or exceed the budgeted revenue and control expenditure, GOPs
· Meet targets and objectives as set by Head Chef
· Minimal complaints from stakeholders to be received
· Budgeted payroll for kitchen team met
· Low turnover in kitchen department
JOB SPEC
· Previous experience as a Sous Chef within the hotel industry
· Food Safety Level 2 or equivalent
· Awareness of COSHH and chemical safety
· Ability to communicate and influence at all levels
· High level of attention to detail
· Impactful and ability to deliver and drive results
· A strong ability to manage business/workflow priorities across a number of stakeholders
· Team player and able to work proactively with a wide remit
· Ability to work under pressure and under own initiative
· Enthusiastic and passionate to develop own skills and knowledge plus those around you
· Creative flair
· Recognised industry awards
Pay: £30,000.00-£36,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- Flexible schedule
- Free parking
- On-site parking
Work Location: In person
