Senior Sous Chef - Gastro Pub

Pay Breakdown: Hourly Rate £13.71-£15.21ph (£32,169.54-£35,689.18pa) + Est Hourly Gratuities £0.95ph (£2,223.00pa) + Guaranteed 45-hour Contract + Hourly Paid Overtime + Discounted Food + On-site Parking

Job Summary: Assist the head chef in the smooth running of the kitchen and be committed to providing the highest standards of food preparation, cooking, service and staff management ensuring that all company policies and procedures are adhered to.

Essential Requirements:

• Proof of right to work in the UK
• Have a UK bank account in your name
• Able to converse in English
• Have a fixed place of residence and live within a reasonable travelling distance of the outlet

Preferred Qualifications & Experience:

• 2 years sous chef experience
• Computer literacy skills

Core Responsibilities:

• Food Service: Maintain product knowledge and ensure that all food and associated products are served quickly, efficiently and presented to the Distinctive Inns standard as described in the food specifications.
• Prep & Setup: Take full responsibility for the setup and effective operating of your section. Complete prep on time, every day and ensure full availability of all menu items.
• Deliveries: Assist in all processes relating to deliveries including checking in the orders, storage and stock rotation.
• Clean As You Go: Ensure all kitchen and back of house areas are hygienic and cleaned to the highest standard, at all times.

Additional Responsibilities:

• Staff Management: Maintain a high standard of staff management and be accountable for ensuring all kitchen employees are performing their responsibilities to the highest standard. Lead by example, motivate and ensure staffing levels are in line with targets, and in relation to sales performance.
• Staff Training: Identify and monitor training needs, take an active role in developing people and the training of all kitchen employees ensuring they prepare and serve food to the Distinctive Inns standard and conduct performance reviews.
• Stock Management: Manage all stock management systems in conjunction with the head chef including ordering, checking, counting, storage, rotation, loss investigation with all stock wastage and/or transfers clearly recorded.
• Ordering: Complete product-ordering on time, every time; ensure full availability of all food and non-consumable items.
• Finance: Manage all aspects of finance in the kitchen including sales, gross profit, stock control, disposable catering supplies and controllable expenses.
• Customer Complaints: Deal with customer complaints swiftly in a professional manner, follow the customer complaints procedure to resolve all issues.
• Office Administration: Complete office administration for your department and ensure the kitchen team complies with the company standard including the correct and proper use of keys, paperwork and delivery notes.
• KPI Targets: Be accountable for the results achieved in the pub for the hard and soft KPIs including net profit, wages, stock, turnover, sales, audits, mystery visits and feedback.
• Emergency Cover: Be available for emergency cover ensuring the pub is fully staffed in all areas, with a member of management present on all shifts.
• Kitchen Diary: Complete all daily, weekly and monthly checks (Fire Safety, Health & Safety, Operational & Compliance) to the required standard.
• Sales Opportunities: Maximise all sales opportunities in the business, including quality of food cooking, preparation, service and availability.
• Financial Forecasting: Plan the kitchen rotas weekly with the head chef and general manager, in line with budgeted targets, taking the necessary daily action to reduce/increase hours, in line with sales.
• Kitchen Operation: Take full responsibility for the set-up and effective operation of the kitchen, within company policy, at all times.
• Team Meetings & Communication: Manage the timely distribution and briefing-in of all company communications through regular meetings and act as the first point of contact for identifying and resolving kitchen team queries and problems, ensuring your team are well trained, knowledgeable and motivated.
• Recruitment: Identify recruitment needs and take an active role in search and selection activities and the appointment of staff, in line with the company recruitment policy, ensuring that all paperwork is certified, copied and completed, in line with Home office and company guidelines.
• Work Section: Work in all sections of the kitchen to ensure that best practice is maintained by the team and that any areas requiring improvement are identified promptly.

Our Vision: Distinctive Inns will be the leading independently owned pub company in the East Midlands by consistently providing our customers with an uncompromised approach to delivering the highest quality in food & drink in exceptionally stylish interiors combining comfort and atmosphere with outstanding service to create a brand which offers a memorable drinking & dining experience.

Training & Development: Distinctive Inns is an independent pub company in constant growth with a proven track record of promoting from within. We pride ourselves on the development of every individual, in every team, and we will provide you access to a wide variety of training courses with nationally recognised accreditations and qualifications.

Working Environment & Company Ethos: We are an innovative forward-thinking company, and we use some of the most cutting-edge technologies in the industry to help us to succeed. Whether it is reservation management, rostering, health & safety compliance, or procurement we have partnered with some incredible companies all which make the business run smoothly. We believe communication is key and that every department must work in harmony to be successful. You will receive regular pay reviews which run in conjunction with performance appraisals, which will give you the opportunity to move into a more senior role as soon as you are ready.

Our Mission: To give our customers the best drinking & dining experience possible through consistently providing exceptional Food, Drink, Service, Surroundings and Value.