Sous Chef

A neighbourhood restaurant in Manchester is on the lookout for the best in hospitality to join our team.

ROLE

The role of the Sous Chef is to be fully competent in each area detailed below, in the absence of the Head Chef, whilst financially managing / health and safety and controlling the business.

OVERVIEW OF RESPONSIBILITIES AND DUTIES

PRODUCT QUALITY & CONTROL:

• To ensure consistency, timings, presentation and quality are delivered at all times
• Demonstrating full commitment to menu knowledge and 100% focus on achieving all Company requirements
• To ensure that the kitchen opens, operates and closes to the required standards
• Commitment to standards of presentation of staff and site
• Ensuring stock rotation and par level management and to maintain a fresh approach to product offering.
• Receiving of goods
• Effective pass management, prep controls line checks and tastings
• To ensure the adherence to all daily/weekly cleaning schedules.

CREATIVE DEVELOPMENT:

• Attendance and participation in staff brief to ensure 100% focus on product & service quality.
• HUMAN RESOURCES, RECRUITMENT, TRAINING AND RETENTION:
• To be responsive to all training provided and to attend all relevant training sessions
• To act as a role model to all new employees, by showing a positive approach to team spirit through support and positive communication
• Staff appraisals, training and development plans and team building
• Staffing levels including costed rotas, holiday management and productivity management
• To attend management and department meetings when required
• To comply with all legal and good practice in relation to staff grievance and disciplinary situations
• To work with the Head Chef, Restaurant Manager and the People Department in relation to all employee welfare issues

TECHNICAL SKILLS AND LEGAL COMPLIANCE

• To comply to Health & Safety including legally required training/risk assessment adherence and equipment maintenance (internal and external)
• To adhere to all company rules. Regulations and procedures
• To communicate potential problems to the Head Chef or Restaurant Manager and to take a pro-active approach to their resolution
• To play an active part in Kitchen cleanliness, Food Safety and Food Hygiene.

FINANCIAL

• Ordering, receiving, storing, controlling and counting of all food stocks
• Administration of all stocks including invoice collection, price checking and date entry of stock
• Cost of sales analysis.

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