I am recruiting for a Sous Chef to the join the team of a new restaurant opening in the City Centre. You will be responsible along with the Head Chef for ensuring the kitchen is operated to drive sales through the delivery and maintenance of all food standards whilst maximising profitability and ensuring that all legal and company standards and policies are consistently met and kitchen team members are trained and developed enabling them to meet expectations in all areas of their role
Key responsibilities and accountabilities
*To ensure that each new team is inducted in their first week following company and legal training policies, procedures and standards.
*To support all team members to develop them to achieve their potential by effective scheduling during training with a trainer and execution of regular training, coaching and performance feedback sessions as per the prescribed training policies, procedures, standards and training workbooks.
*To maximise and maintain staff retention by engaging with management and team members alike in an open, friendly and approachable manner.
*To create a motivational environment to drive positive team spirit by participating in regular team meetings, weekly management meetings and daily team briefings.
*To manage absenteeism, conduct and performance according to company standards, policies and procedures.
*To lead by example and to be a role model at all times encouraging an environment of continual training, coaching, feedback and development
*To identify, recognise and reward individual and team performance and behaviours.
*To ensure the appropriate quantity and quality of food is produced as per specifications.
*To be accountable as part of the management team to ensure the appearance of the restaurant is immaculate both inside and outside at all times
*To be accountable as part of the management team to ensure that all kitchen team members are fully aware and knowledgeable of all forthcoming events, promotions, marketing activity and menus.
*To manage all operational costs without compromising the guest experience or company standards.
*To be accountable for all administration of the payroll according to company policy.
*To take full accountability and control of the kitchen Gross Profit margin identifying and resolving any issues on a timely basis
*To drive sales and profit through the 4 main key drivers:
1 Forecast sales accurately
2Use an effective framework for your rota which considers the team, the guests and the needs of the business
3Order stock ensuring the right par levels, minimising unwanted waste and ensuring full availability of our products at all times
4Daily Production is based on sales forecast
STANDARDS, POLICIES & PROCEDURES
*To ensure the counter display, where applicable, is to the correct standard at all times during trading
*To monitor the quality of food and service to ensure they are in accordance with company standards.
*To ensure that you are knowledgeable and therefore accountable for your responsibilities with regards to health & safety and food safety and the Food Alert Food Safety Management System
*To ensure that all kitchen team members are knowledgeable and held accountable for their responsibilities with regards to the health & safety and food safety
*To ensure all company standards and guidelines with regards to grooming, uniforms and cleanliness are followed by all kitchen team members at all times
*To monitor maintenance of premises and equipment on a regular basis and report recommended actions.
*To ensure the security of the premises and stock whilst on shift.
You will receive excellent company benefits and will be offered progression and training throughout your career. Please contact Lianne on 01865 245257 or apply online.
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