Job Description

Sous Chef

Second in command in the kitchen, you are expected to step into the Head Chefs' place when they are having time off but supporting his as a united front when any issues arise. You are their right hand in all aspects of running the kitchen this includes training the team, ensuring service runs smoothly, problem solving and completing any admin required.

Assisting the Head Chef in controlling and directing the food preparation process and other relative activities, by leading and developing the team. Assist the Head Chef to ensure the kitchen stays within the hotel wage budgets. Have a keen eye for improving efficiency and reduction of waste Respond efficiently and accurately to any arising guest issues relating to kitchen Work in conjunction with the Head Chef, Hotel Management and Area Management to maintain equipment required for the delivery of service standards Maintain all required legislative records such as the 'Safer Food Better Business' log book and labelling systems so that internal and external inspections can be carried out at any time. Maintain at least a 4 in an external local authority health inspection and also keep this standard for internal interval checks Ensure the kitchen is cleaned as per the daily cleaning checklist at the end of every shift. Be responsible with the Head Chef for the cleanliness of the kitchen and stock. You and the kitchen team should wear the Personal Protective Equipment that is provided for your safety. Ensure awareness of COSHH Data sheets for yourself and other members of your team, and always ensure information available for chemicals on site when there are new chemicals introduced to the workplace Ensure our business is promoted at all possible times. Attend and complete all training as notified by the online training platform. In particular Food Safety. To ensure you are aware of the Staff Rota and when you are expected to be at work o To carry out any other reasonable requests as directed by the hotel management Making sure internal and external hygiene and health safety procedures are followed. To comply with all company policies and procedures at all times Ensure you have viewed/read and understood the Employee Handbook. Report for duty on time, clock in and be in uniform as outlined in the company appearance policy. To wear appropriate uniform provided, along with kitchen safety shoes.
Job Types: Full-time, Permanent

Pay: 13.20-13.65 per hour

Benefits:

Company pension Discounted or free food Employee discount On-site parking
Experience:

Chef: 1 year (preferred)
Work Location: In person