Job Description

Clare College are seeking a Sous Chef reporting to the Head Chef. This is a full time position working 37.5 hours per week to a two week shift system. As Sous Chef you will be in charge of managing the shift and giving direction and guidance to the chefs.

As a main player in the catering management team, you will be providing a consistently high level of service to students, staff, College guests, Fellows and conference delegates. Suitably qualified, your CV will reflect your experience in quality kitchens. You will be able to demonstrate a solid background in industrial and banqueting catering and, driven by your love for producing excellent food, you will have definite and realistic ambitions to become a Head Chef. Part of the role involves undertaking routine administrative tasks so you need to be computer literate.

Responsibilities

To lead a shift and supervising staff in the preparation and service of food and to Fellows, College guests and students and staff, achieving the highest possible standards of service at all times. To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs. To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation. To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times. To assist the Head Chef with the planning and development of cyclic menus for all areas of food service. To monitor equipment (CCTV, fire and intruder alarms) that provides To continually develop signature dishes for function catering. To encourage the use of fresh produce at all times. To ensure that dishes are produced to the agreed standard recipe. To aim to exceed customer satisfaction in all areas of food preparation and service delivery. To deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations. To work with a range of College colleagues to plan requirements and problem-solve difficult issues and situations. To support team members and the Head Porter in achieving high standards of service in relation to all of the tasks listed above. To undertake such other duties as may reasonably be required in this position. To ensure that all serveries are adequately manned by chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period. To ensure that food service staff are fully briefed on menu content prior to service. To carry out regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area. Together with the Head Chef, develop training plans for all members of the kitchen brigade. To provide on-the-job training for all chefs in the kitchen brigade. To help to develop staff to competition standard.

Essential Qualifications/Experience

NVQ Level 2 and 3 in Professional Cookery. Basic Food Hygiene Certificate. Training on HACCP and COSHH. At least 3 years experience in a similar role. Understanding of HACCP.
Job Type: Full-time

Pay: 36,900.00 per year

Benefits:

Company pension Cycle to work scheme Discounted or free food Employee discount Free parking Language training provided On-site parking Sick pay
Schedule:

Day shift Monday to Friday Overtime Weekend availability
Work Location: In person