Job Description

Are you looking for an interesting and dynamic career opportunity?

We are an independent garden centre based in Lancashire that is looking for an ambitious Sous Chef to join our team. We are about to launch our brand-new purpose-built garden centre cafe/restaurant that will be delivering delicious, seasonally fresh food, top-end high quality tapas-style fast food plates. This will be a garden centre cafe/restaurant that will be unique and innovative and will set new style and standards in the garden centre industry. We are a family business that is fast paced and dynamic with exciting plans for future growth.

About the role

This is a very exciting role, and the successful candidate will assist the Head Chef to develop the brand-new catering department for The Plant Place.

The Sous Chef will play a vital role in delivering a memorable dining experience to all our guests. Candidates must have a keen eye for detail, an organised approach and a willingness to exceed guest expectations. You will lead the kitchen team and contribute to menu creations with your creativity and flair for cooking, whilst training and teaching and being a mentor to others.

Candidates will have previous managerial knowledge and have managed kitchens/catering operations in a high-profile environment. You must be able to demonstrate innovation in menu creation. Using strong leadership skills, you will be working closely with both the Head Chef and Restaurant Manager to deliver our core standards and provide our guests with a memorable dining experience every time.

This is an important position in our team and will require an innovative approach to driving performance in a newly developing business.

Our Ideal Sous Chef will have:

A passion for great-tasting food using fresh, seasonal ingredients A minimum of 3 years of catering experience and be able to work well under pressure Experience managing teams in a similar role Experience in a professional kitchen Excellent communication and organisational skills Relevant Food Hygiene and Health & Safety qualifications 706/1 & 706/2 or NVQ equivalent A proven track record in menu development Takes pride and has a genuine interest in cooking while thinking out of the box in a quality environment Excellent communication, reasoning, negotiation and influencing skills, both oral and written Dedication to maintaining rigorous standards of food hygiene regulations and guidelines in Health and Safety (including Food Safety, Control of Contractors, Fire Precautions) An excellent level of knowledge of allergens

Benefits

Increased pension contribution Personal Development and Training opportunities - we are passionate about our growing team Employee Discount scheme

The Plant Place GC Ltd

and Personal Specification

Job title:

Sous Chef

Reporting to

: Head Chef

Job Summary

The Sous Chef will be the second-in-command in the kitchen, responsible for assisting the Head Chef with food preparation, managing kitchen staff, and ensuring high-quality meals are delivered efficiently. The post holder must ensure that all preparations are delivered to the highest standard, whilst making sure that efficiency and profitability are maintained. Ensuring excellence in delivery and presentation is central to the role.

Customer service is at the heart of the role.

Key Responsibilities:

Supporting the Head Chef in menu planning, food preparation, and kitchen management Taking charge in the Head Chef's absence Overseeing the kitchen team, ensuring that all staff members are performing their duties effectively and maintaining high standards of food quality and safety Cooking and preparing dishes, ensuring consistency and quality in every meal served. Monitoring inventory levels, ordering supplies as needed and maintaining accurate records of kitchen stock Training new kitchen staff and providing ongoing support to junior employees, helping them to develop their culinary skills Collaborating with the Head Chef to create and update menus based on seasonal ingredients and customer preferences Implementing and reviewing Health & Safety standards to ensure compliance across all catering and service teams Co-ordinating staff duties Maintaining hygiene and cleaning schedules for all catering areas to the highest standard and helping to ensure effective cross-training of all kitchen and service staff in all relevant aspects of hygiene Ensuring cleaning rotas are adhered to and records kept Managing inventory and stock control Maintaining budgetary targets including wage analysis

PERSON SPECIFICATION

We're committed to our core values here at the Plant Place and we try to ensure all our activity aligns with these aims:

To work hard with integrity, putting people first to deliver an exceptional customer experience

Everyone who works here, no matter what their function in the team, is expected to deliver their job role and work with colleagues bearing these attitudes in mind. This person specification lists some of the key attributes we're looking for in the best candidates for this role.

Requirements:

CORE:

The successful candidate will meet the majority of these requirements

Education Training and Qualifications

Training on the job in a similar environment A good level of general education is essential ideally with customer service. 3+ years of experience as a Sous Chef 706/1 & 706/2 City and Guilds certificate NVQ Level 3 or above

Skills, knowledge and abilities

Strong knowledge of cooking techniques, ingredients, and kitchen equipment Ability to lead and motivate a team, fostering a positive work environment Excellent organisational skills to manage multiple tasks and meet service demands during busy period Meticulous in ensuring food quality, presentation, and adherence to health and safety regulations Strong verbal communication skills to effectively interact with kitchen staff and front-of-house personnel Understanding of and commitment to equality and diversity Capable of working in a high-pressure environment requiring the ability to stand for long periods and handle stressful situations An excellent knowledge of and a passion for food Understanding of various cooking methods, ingredients, equipment and procedures In-depth knowledge of the kitchen's routines and utensils Ability to grasp and follow the Head Chef's culinary instructions Knowledge of food preparation methods and presentation Diplomatic and conflict resolution skills Leadership skills Ability to work under pressure through rapid deadlines Accuracy and speed in handling emergency situations and providing solutions

DESIRABLE:

The successful candidate should meet some of these requirements

Hospitality and Catering City and Guilds Health and Safety IOSH qualification. A current First Aider Evidence of continued professional development Wine and Spirit Education Trust (WSET) level 3 Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Personal attributes

Self-motivated team-player with a positive outlook, able to work on own initiative Personal enthusiasm and drive to improve skills, experience and training Ability to stay calm under pressure and to solve problems Excellent communication and interpersonal skills, and the ability to build strong relationships The ability to take initiative and to solve problems with exceptional attention to detail Ability and willingness to work evenings and weekends An excellent eye for detail and a problem-solving approach Must be reliable with the highest levels of personal and professional integrity A flexible and strategic team-player who can work unaided under own initiative An active interest in the cultural sector

Note

You may be required to carry out additional duties and take on other responsibilities. In these circumstances you will be expected to liaise directly with the Head Chef. The Company reserves the right to vary or amend the duties and responsibilities of the post holder at any time according to the needs of the Company's business.

This list of duties is not exhaustive and may include other related duties as required to contribute effectively to the achievement of business aims and objectives. If a need for action or an opportunity is identified, this must be brought to the attention of the Head Chef

Our Mission

To work hard with integrity, putting people first to deliver an exceptional customer experience

Our Values

People First Hard Work Integrity
If you are looking for a challenging career with a company that grows its people and its business, and believe that you can help deliver our mission and live our values, then come and join our hardworking team of professionals that is passionate about people first and delivering exceptional customer experience.

Job Type: Permanent

Pay: From 28,000.00 per year

Benefits:

Company events Employee discount On-site parking Sick pay
Work Location: In person

Reference ID: Sous Chef