Job Description

ABOUT THE ROLE

Location

: London store (Regent Street)

Status

: Full Time

Compensation:

Competitive

Position Summary:

The Sous Chef is an integral part of the Back of House/Kitchen team. The Sous Chef will assist in managing a team of Line Cooks, Prep Cooks and other Back-of-House staff. While reporting directly to the Chef De Cuisine with a dotted line the F&B General Manager, the Sous Chef will set the daily direction for the Kitchen and Back-of-House team. They will be experts on all menu items, including all individual ingredients, to ensure all final products meet standards and expectations set by the brand and Local and Federal regulations. Through their passion for the Food & Beverage industry, and culinary excellence, the Sous Chef will drive the kitchen team to surpass all guests and company expectations with each item created.

RESPONSIBILITIES

Primary Responsibilities:

Directly manage a team of Line Cooks and other Back-of-House staff. Familiarize themselves with all menu items to ensure they and their teams can execute each item flawlessly to surpass all expectations. Complete any administrative tasks assigned by the Food & Beverage Leadership team, which may include but are not limited to inventory management, cost analysis, and labor control. Ensure all Local & Federal Food Safety regulations are met in the kitchen and food preparation & storage areas. Assist in the execution of all orders sent to the kitchen. Provide continuous training and development of all kitchen and Back-of-House staff. Partner with Food & Beverage Leadership to ensure there is adequate staffing and resources available to meet business demands. Effectively communicate any inventory needs, maintenance issues or overall concerns with the Food & Beverage Leadership team. Assist the restaurant's management team with housekeeping responsibilities including but not limited to, dusting, sweeping, collection of trash, and other tasks traditionally associated with standard food & beverage operations.

Special Projects/Tasks:

Assist with inventory counts as business needs require. Assist with the planning and execution of any on/off-site events, including but not limited to pop-up events, private guest's events held outside of normal business hours. Assist in maintaining a safe and organized restaurant, by completing any standard cleaning procedures commonly associated with a food & beverage outpost.

REQUIREMENTS

Availability:

Open & flexible availability, including but not limited to evenings, overnights, and weekends as well as Holidays. Availability to consistently work weekends, special projects, drops/releases or as the business' needs require.

Licenses/Certificates:

Valid Level 2 Food Hygiene & Safety Certification is required

Experience:

3+ years in a high-volume commercial kitchen 2+ years in a Supervisory Kitchen role

Skills & Abilities:

Effective delegator Thorough follow-through Efficient multi-tasking Ability to lift and move 30lbs. Ability to perform standard tasks that are related to retail operations including but not limited to, bending, twisting, and climbing ladders/step stools. Ability to stand and walk for prolonged periods of time.

WHO YOU ARE

Professional Characteristics:

Detail-oriented Strong verbal and written communicator Effective leader

Personal Characteristics:

Passionate about food & beverage Organized Thorough
Job Type: Full-time

Pay: 38,000.00-42,000.00 per year

Work Location: In person