SOUS CHEF

JOB SPECIFICATION 

• Working hours - 10:30am - 3pm morning shift + 6pm - 9:00pm evening shift, Monday to Friday. 


• Saturday and sunday 10:30am - 9pm with 2 hours off.


•  Free soft drinks and lunch.


• £13.50 weekdays.


• £14.50 weekends.


• Assist with the recruitment and training of all kitchen staff


• Willing to work a 48 hour week including weekends and night shifts


• Deputise in the Head Chef's absence


• implementing compliance policies set by the government in 'Safer Food Better Business' guide. Ensure that the copy of ' Safer Food, Better Business' is up to date.


• Ensuring all staff are aware of the '14 allergens' and preventing any cross contamination during service. 


• Ensuring all allergen recipe cards and allergen matrixes are up to date.


• Ensuring the correct colour coded chopping boards are used in the correct manner and that nopathogen or allergen contamination.


• Coordinate daily staff briefings for all kitchen staff on duty in the Head Chef's absence 


• Assist with the arrangement of COSHH training as and when required


• Assist with the development of menus and dishes


• Encourage team to fill out timesheets correctly 


• Responsibiity for ensuring orders are processed correctly and correct quantities are ordered.


• Assist with the checking of deliveries to ensure all ordered stock has been delivered


• to achieve food budgeted cost controls, ensuring minimum wastage within the kitchen


• Ensure all staff have an understanding and awareness of stock control and wastage


• Ensure that all food and safety standards are exceeded on a daily basis


• label food correctly and ensure stock rotation is completed 


• keep up to date with changes in health and safety and food handling regulations  (HACCP)


• Maintain high standards of hygiene and cleanliness in the kitchen 


• report any issues with equipment to management in a timely manner


• keep all records up to date incase food safety audit 


• assist with the coordination of weekly/ monthly deep cleans of the kitchen


• in the absence of the Head Chef monitor staff output ensuring all food that leaves the kitchen is of the highest standard 


• any other add hoc duties as requested by the head chef 


• the employee agrees and understands that any acts of insubordination may result in dismissal

EXPERIENCE

2 years experience as a Senior Sous Chef in a similar enviroment 

Experience of managing a team

Experience of developing menus and dishes

PERSONAL ATTRIBUTES

Motivated 

Ability to work effectively in a fast pace enviroment with sense or urgency

Able to use your your initiative 

Excellent communication skills with team members 

Leadership skills

Good commercial awareness

Demonstrate a passion for food and cooking