Job Description

We are looking for a Sous Chef who will work closely with the Head Chef in developing a reputation for offering outstanding food and developing the team. You will be involved with food ordering, preparation, delivery, stock control, team development, and ensuring health and hygiene regulations are adhered to. You will be responsible for BOH in the absence of the Head Chef and have experience working in a similar environment as a Sous Chef along with a 'can do' attitude and have a real passion for people.

Responsibilities

1. Create a positive & nurturing environment for our teams to work in.

2. Handling feedback, queries, and complaints from customers. Including managing conflict resolution.

3. Assist in food preparation and collaborate with the head chef. Alongside maintaining agreed specifications and standards.

4. Help the senior team with menu development, and implementation. Alongside maintaining GP and pricing dishes as required.

5. Produce high-quality plates for customers in both design and taste.

6. Oversee and supervise kitchen staff. Inspire, lead and educate the team to ensure standards are delivered.

7. Assist with inventory, ordering, supplier relationships, and management of supplies. To the demands of business needs and levels.

8. Ensure that the kitchen is in a good, clean, and hygienic condition and ensure junior staff are helped to maintain and improve standards in a mentoring and facilitative manner.

9. Keep work and food prep stations clean and comply with food safety standards. Including following and implementing HACCP principles.

10. Offer suggestions and creative ideas that can improve the kitchen's performance, menu options, and service levels.

11. Maintain the schedule for staff shifts. As per business and budget requirements.

12. Monitor and maintain the kitchen equipment, and arrange repairs and service as needed. Identifying any risks and reporting promptly to the relevant manager.

13. Work well with Front of House to ensure the Pub delivers good service to the customer and builds the profitability of the business long term. We work together as one team.

14. Work extra hours at busy times.

15. Solving of day today problems as they arise and carrying out any other duties commensurate with the role or as requested by the manager. Including deputising for the head/sous chef during absence.

Job Types: Full-time, Permanent

Pay: 32,000.00-35,000.00 per year

Benefits:

Health & wellbeing programme On-site parking
Schedule:

Weekend availability
Ability to commute/relocate:

Bury St. Edmunds, IP28 6PS: reliably commute or plan to relocate before starting work (required)
Work Location: In person