Sous Chef

Your role as Sous Chef:

1. Work closely with your head chef to effectively control stock and food GP, and identify opportunities to maximise profitability.
2. Responsible for all food production ensuring that food is prepared to an exemplary standard.
3. Overall accountability for hygiene and health and safety within the kitchen.
4. Ensuring all team members are fully trained and aware of how food is stored, rotated, and disposed of, and monitoring their adherence.
5. To ensure that food and labour costs are effectively managed in order to achieve a strong food margin and labour within budget.
6. Responsible for the recruitment, training, coaching, and development of the kitchen team to ensure the delivery of excellent food quality and guest satisfaction.
7. To train and coach the front of house team to ensure that they have a good knowledge of all menu items so that our guest service is of the highest standards.
8. Ensure that company policies and procedures are followed by checking Food Safety and Health & Safety daily and Business Due Diligence on a weekly basis.
9. Complete daily and weekly stock checks and ensure that all invoices are processed daily and accounted for.

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