Pizza Restaurant Sous Chef

We cater for anything from tea and coffee for five to hospitality functions for 1,000, conference and events business and the BRDC clubhouse – 52 weeks per year, seven days a week, delivering over 30,000+ business lunches a year!

Our new Karting Track will boast a new in house operated pizza restaurant and bar, open to karters, public as well as offering a delivery service across the venue. Wherever possible, we source local ingredients and cooking in house from scratch. Our team is looking for staff to join our 45 full-time Chefs, Managers, Supervisors and front of house staff, along with our pool of over 50 part-time colleagues who love food and the energy of meticulous preparation in a safe, happy and bustling environment of a world-class venue.

Key Relationships

• Management
• Supervisors
• Staff
• Customers
• Relevant SCL departments

Key Responsibilities

Administration

• Discuss with the senior chef team the schedule of work and plan of action to be carried out daily to complete the day’s events to a high standard and in a timely manner including staffing levels.
• To complete the HACCP paperwork with catering staff.
• To attend weekly meetings as required.
• To ensure effective cost control is applied throughout the kitchens and the target GP is hit or exceeded.

Operational

• To manage the day to day cooking and service to a consistently high standards as instructed by the head chef, following recipe specifications as required.
• Have an understanding of fast paced Quick Service Restaurant (QSR) / Pizza Restaurant operation.
• To undertake any other duties or training as required that are commensurate with the general level of responsibility for this post.
• To use stock in an effective way with correct stock rotation followed.
• To help research and develop new dishes as required by the head chef.
• To help with stock taking monthly as instructed by the head chef.
• To ensure all procurement systems are kept up to date and relevant and all delivery data and receipts are logged.
• Coordinate the opening & closing procedures.
• To liaise with logistics and kitchen team to ensure the safe and timely delivery and movement of food around site.

Team Standards & Responsibilities

Health & Safety

• To complete all kitchen administration as instructed, which includes all HACCP information which is completed in the area of work daily.
• To have a good understanding of allergens and communicate this to front of house staff as required.
• To maintain a clean and tidy workplace at all times in compliance with current Food Safety and Health & Safety Laws.
• To communicate effectively with front of house staff and customers with regard to menu items, content of dishes, shortages, customer orders, special requests and allergens.
• To adhere to rules and best practice of Hygiene, Health and Safety at all times to ensure full compliance with all relevant current legislation.

Skills, Knowledge and Expertise

• Self-motivated with a willingness to learn and progress in career.
• To hold a current food hygiene certificate.
• When working in a kitchen environment, be of a well-groomed appearance and with relevant clean chefs whites, suitable footwear and knives.
• Able to communicate effectively with other staff and customers.
• Flexible to working hours subject to the demands of the business with the ability to work in a busy environment under pressure.
• Full clean UK driving licence.
• General IT skills.
• Demonstrate good leadership skills with the ability to lead by example and control a kitchen environment.
• Demonstrate high culinary skills with an understanding of industry trends.
• Cost awareness and ability to operate the kitchens under financial guidelines.
• To have relevant sector experience within QSR / Pizza restaurant.

Silverstone is committed to safeguarding and promoting the welfare of children and adults at risk and expects all team members and volunteers to share this commitment. Background checks and DBS checks at the appropriate level will be obtained prior to employment commencing.