We are looking for a Sous Chef to run the kitchen during Head Chef’s absence, that caters to a one rosette level.
Our restaurant is open daily, serving breakfast, lunch, afternoon tea and dinner, conferences, weddings and functions.
This is a hands on role. Previous experience in HACCP is essential, along with good organisation skills and a passion for good food. Predominantly split shifts.
We hold approximately 50 weddings per year in the hotel which has 40 bedrooms.
Cooking & preparing food.Ensuring costs are kept to budget.
Checking off food against delivery notes and storing appropriately.
Check any guest’s requirements/requests for following week/action as necessary.
Carry out staff development reviews.Staff training and motivation, staff discipline and standards driven.
Responsible for staff rotas and arranging cover during absences.
Attend Risk Assessment checks when date known.
Ensuring Risk Assessment is kept up to date, with a minimum of 80% result at all times.HACCP overview and Health & Safety within department: Fire doors, no smoking etc.
Oversee all kitchen staff duties, ensuring clean & tidy working area at all times.
Ensuring smooth running of kitchen at all times and consistency of food product.
Monthly stock take/weekly checking invoices and sheets.
Staff welfare and bridge builder between front and back of house.
Confirm conference/wedding/function details are correct and up to date.
Inform staff of what is coming up and what is required.
Check function sheets and highlight any dietary requests.
Daily menu planning/costing/balance/proof checking.
Food standard and consistency to 1 rosette standard and beyond.
Ensuring new starters complete forms and online training, complete induction
Recruitment of kitchen staff.
Check bookings in the Restaurant and staffing levels.
Any other tasks within the post holders capabilities as and when requested by the Executive Chef and Hotel Manager and his/her staff.
Working 48 hours per week contract.
Transport essential due to the location of the hotel.
Salary £23,000 – £25,000 depending on experience.