Job Description

The main objective of the Sous Chef role will be to assist the Head Chef in overseeing the operation of the kitchen in the site to which they are responsible for. It is important to work in collaboration with site managers to visualise and produce incredible food consistently following menu specifications. The Sous chef must report directly to the Head Chef as well as the general manager and assistant general manager with anything pertinent to the smooth running of the kitchen keeping on top of staffing, stock, cleanliness, and all kitchen operations. It is important that this leadership role be met with drive, ambition, and most importantly a passion for creating excellent food.

Key Objectives and Responsibilities

The key objective of the Sous Chef is to ensure the smooth running of the entire kitchen, placing orders, prepping ingredients ready for service, lead, train and motivate the team, monitor stock levels, ensure cleanliness as well as health and safety.

A large amount of the responsibility of the role will be in the preparation, assembly and cooking of excellent freshly prepared food. It is expected that the quality and creative content of the menu be forever in development and ever-changing to meet the demands of the customer.

In this role you must deliver customer satisfaction by maintaining an exceptional standard of service and professionalism.

The quality and consistency of the food are a key element to making sure a successful operation of the business is maintained.

Due to the open nature of the kitchen, the sous chef must set high standards of personal presentation and behaviour at all times, ensuring kitchen staff follow their example.

A positive attitude must be adopted towards teamwork, contributing to the smooth running of the premises, and interacting productively with other departments.

This role is also about passing on knowledge and you must be prepared to work with and set an excellent example for new and existing staff members. This is all part of our commitment to developing our teams within the company.

Operational Duties

Preparing the station for the day's events with all the necessary ingredients, as well as making sure the kitchen is well equipped with the necessary utensils and apparatus needed.

Ensuring that all food items are of good quality, in date and prepped to a high standard, also making sure others are doing the same.

Ensure the entire kitchen is clean and hygienic, and remains that way for the entirety of service, making sure that at the end of the day it is cleaned down to an exceptional standard.

Follow the recipes and presentation specifications as dictated by the line managers and as written into food specification books

Taking responsibility over the ordering, receiving and counting of all food stock in the kitchen as well as food storage areas.

Ensure minimum kitchen wastage

Ensuring you are following procedure and practising protocol in health and safety reporting anything pertinent to line managers and ensuring your staff are conscience of these aspects in the workplace.

Understand and adhere to GP margins, wage percentages and ensure the profitability of the kitchen, in collaboration with the General Manager.

Manage the day-to-day attendance of kitchen staff in line with company sickness and absence management policies, and addressing poor performance with company disciplinary procedures.

Job Requirements

Flexible - This role requires flexibility in terms of working patterns and shifts, we are open 7 days a week and expect the Sous Chef to embrace a variety of shifts including evenings and weekends

Passion - Hospitality is about creating a place where customers and staff alike come together to build a warm, welcoming, and enjoyable experience, and this is created through your passion and enthusiasm for food, drink, and entertainment. Passion is key!

Fairness - The expectation from every staff member is a fair and honest approach, this will always be at the core of our values and should in adopted and given to both staff and customers alike.

Integrity - It is essential that punctuality, presentation, and an approachable demeanour be always adopted in the workplace. Lead by example. Always aim to maintain a positive and confident mentality. Be reliable and trustworthy.

Teamwork - There is no 'I' in team. It is crucial we all communicate as best we can with one another and help each other out, it's important to build good and lasting relationships in the workplace.

Accountability - In any leadership role you are responsible for the overall successful running of the area to which you control and accountable for the proper operation and development of the staff and product to which you sell.

Benefits

Access to Stream - online benefits platform where you can access your wages early as well as creating savings.

Opportunity to grow within your role.

Share of Tips & Service Charge

Full Training

50% staff discount off food across all northern light's central sites.

Job Types: Full-time, Part-time

Pay: From 13.40 per hour

Benefits:

Company pension Discounted or free food Employee discount
Ability to commute/relocate:

Stockport SK1 1ES: reliably commute or plan to relocate before starting work (preferred)
Experience:

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

Reference ID: SC-CAP-05/11