Senior Sous Chef in Inverurie

Main Purpose of Job

You will be responsible for supporting and assisting the Executive Chef in effectively managing the Kitchen, ensuring the correct storage, preparation, cooking, and presentation of food for all food and beverage outlets according to Company standards.

Specific Tasks

• Lead and develop the Kitchen team through teamwork, skill, initiative, and communication, assuming a leadership role during all periods of service.
• Assist with staff training, supervising all kitchen staff in the preparation, cooking, and service of all dishes.
• Assist with the recruitment and selection of Kitchen staff, following the Monogram Collective Company Recruitment and Selection Process.
• Ensure wage costs are controlled in line with business levels through weekly forecasting.
• Ensure laundry is controlled within the kitchen.
• Be fully conversant with the food gross profit achieved and assist in achieving the budgeted food G.P.
• Ensure that food hygiene regulations are always followed, ensuring that food is stored and rotated daily to eliminate wastage.
• Check fridges and stocks daily and plan purchasing requirements in accordance with business demands.
• Assist with menu planning and creation.
• Assist with monitoring all cleaning activities to ensure that departmental cleaning schedules are followed and kept to a high standard, using cleaning materials and equipment in accordance with the manufacturer’s specifications and COSHH legislation.
• Comply with statutory and legal requirements for Hygiene, Health and Safety, ensuring that members of the Kitchen Team are also aware of these requirements.
• Always ensure the security of equipment and food stocks.
• Responsible for people management aspects of the role, including managing attendance, performance, H&S, completing reviews, 1-2-1’s, annual appraisals, and training.
• Any other duties appropriate to the post.

Reporting Structure

The Senior Sous Chef reports to the Executive Chef. This post has management responsibilities of the Kitchen Team alongside the Head Chef.

Personal Characteristics and Competencies

• Previous experience of working within a Kitchen of a 4 or 5 star hotel.
• Previous experience of devising and implementing menus.
• The ability to lead and motivate a team and conduct coaching sessions with staff to increase their performance or confidence.
• The ability to conduct performance management sessions to improve the performance of staff members falling below standards.
• Can demonstrate an ability to deal with suppliers and visitors to the building in a professional manner.
• Experience as a Senior Chef de Partie / Junior Sous Chef.
• Food Hygiene Certificate.
• Can demonstrate experience of contributing towards menu development and implementation.
• Can demonstrate an awareness of current food trends.
• Can demonstrate experience of assisting with cost accounting / portion and stock control.
• Can demonstrate an awareness of the importance of minimising wastage.
• Can demonstrate experience of assisting with conducting monthly performance reviews / appraisals.
• Can demonstrate experience of assisting in conducting job selection interviews.
• Competent at writing professional letters and emails, compiling reports, and data analysis.
• Can demonstrate a clear understanding of the need for confidentiality and good awareness of Health & Safety in the workplace.
• Can demonstrate the ability to conduct individual and group training sessions with staff on key skills required within their job role.
• Competent in using Microsoft Outlook - email & calendar, Excel & Word.