Sous Chef – 45 hours per week
Salary Range – 27,000 – 27,800

Scope and Purpose of Role:

Delivery of menus in line with company brand standards and AA rosette level held by the hotel. Assisting the Head Chef in the day to day running of the kitchen ensuring statutory obligations are met and kitchen profit achieved. Maintaining an efficient kitchen operation in the absence of the Head Chef.


Key Responsibilities:

1. Create, plan and implement menus in conjunction with the Head Chef taking into account pricing to achieve kitchen profit, seasonality, local and fresh produce and special diets.

2. Prepare and cook all dishes on the menus to standards set by the company and the Head Chef. Oversee service in the absence of the Head Chef. Assist with preparation and cooking of employee meals as required. Cover pastry and breakfast duties as required.

3. Maintain stock levels of food and consumables and place orders in line with budget and business needs. Ensure all deliveries meet order requirements and quality in line with purchasing specifications. Maintain secure stock storage. Minimise expenses by careful control of food stock, gas, electricity and water. Control and record transfers to other departments.

4. Monitor cooking, chilling, labelling, storage and rotation of food, keeping required records and taking appropriate action where necessary to ensure compliance with HACCP procedures and food hygiene regulations.

5. Maintain high standards of cleanliness and hygiene practices in line with legal and company requirements, including refuse areas, wash-up areas and all food storage areas. Keep the kitchen equipment clean and in good working order. Address hazards and follow up maintenance requirements.

6. Recruit and plan the kitchen porter labour resource. Trade test at commis chef level.

7. Undertake rota preparation, forecasting and timesheet control in the absence of the Head Chef.

8. Develop team members through training and coaching that meets the needs of the business and individual needs. Deliver the departmental induction to new kitchen employees. Appraise team members designated by the Head Chef annually followed by six month review. Maintain up to date knowledge of food industry trends. Lead own development needs.

9. Maintain regular communication by attending team briefings and meetings and relevant site meetings.

10. Adopt a flexible approach and assist in different areas of the hotel as business and guest needs dictate. Carry out reasonable requests.

Share of service charge, Discounted Hotel Stays, Meals on Duty, Free Parking, Use of Leisure Club


Context:

Balancing profitability with service and standards delivery and guest expectations. Meeting stringent health and safety obligations. Consistently delivering high standard of food in light of fine dining/banqueting business mix. Maintaining sensible work life balance.


This job description provides an outline of the major focus areas of the job role and is not exhaustive and subject to amendment from time to time.