Sous Chef in Bishop Auckland

Job Description Sous Chef \n Location:Rockliffe, Darlington \n Salary: £40,829per annum \n Hours: Fulltime 45 hours per week, including weekends \n Reporting to: Senior Sous Chef and Head Chef \n Responsiblefor:Chefs de Partie,Commis ChefandKitchen Porter \n Job Purpose: \n Were looking for an experienced Sous Chefto lead and direct a team of chefs to ensure all food is cooked and presented to a high-quality standard and ensure that their allocated sections operate in a safe, hygienic and efficient manner. \n Key responsibilities of the Sous Chef: \n \n \n Assist in the achievement of gross profit targets set within the kitchen, through stock takes, portion control, product costing and wastage measures \n \n \n \n Be able to liaise with recommended suppliers daily to ensure a good food product and price \n \n \n \n Monitor the quality of goods delivered and ensure correct stock rotation is adhered to, and the correct procedures are followed \n \n \n \n Plan the department rota ensuring manning levels are consistent with business levels \n \n \n \n Manage team member sickness and holiday entitlement to ensure minimum disruption to guest service \n \n \n \n Assist in conducting regular job chats and annual appraisals, ensuring objectives are set for all Kitchen team members \n \n \n \n Interact and work well with the Front of House supervisors and other members of the management team \n \n \n \n Be able to work as a team and communicate effectively at all levels \n \n \n \n Manage performance of Kitchen team members by adhering to company procedures \n \n \n \n Display a positive can do attitude to Senior Managers and the Front of House team \n \n \n \n Represent the Kitchen team at daily and weekly meetings when necessary \n \n \n \n Take part in the recruitment and selection process of new team members, ensuring they receive an in-depth induction \n \n \n \n Able to develop new menu ideas and implement them with descriptions and recipes \n \n \n \n Deliver cook offs, training and information specification sheets for new menu items for the Kitchen and Front of House team \n \n \n \n To oversee the quality and presentation of all food served to ensure that it is up to Rockliffe standard \n \n \n \n Plan and place orders to selected food suppliers on a daily and weekly basis to ensure stock availability \n \n \n \n To be able to meet deadlines and work calmly under pressure and willingly undertake any tasks when requested by a senior management \n \n About Us: \n Set within a 375-acre estate on the banks of the River Tees, Rockliffeis a five-star resort that blends heritage, luxury and natural beauty. Located in the quiet village of Hurworth, in the heart of the Tees Valley and close to the borders of County Durham and North Yorkshire, it offers a peaceful countryside setting with exceptional facilities. \n Surrounded by sweeping views and beautifully kept gardens, the resort features elegant bedrooms and a sense of quiet luxury, shaped by a warm northern spirit. Guests can enjoy an award-winning spa, play on the longest golf course in the UK and experience both elevated and relaxed dining offerings, all within a restored eighteenth century estate designed for both relaxation and indulgence. \n Why join? \n To be part ofanexceptionalKitchen Team within a prestige hospitality environment during an exciting period of transformation and growth. \n Benefits: \n \n \n A Day in the Life of a Guest Stay (Overnight Stay within the First 6 Months) \n \n \n \n Pension Scheme (Aegon) \n \n \n \n Hospitality Rewards Scheme \n \n \n \n Life Assurance (Legal & General) \n \n \n \n Selected Discounts Across the Resort \n \n \n \n Enhanced Annual Leave for Long Service \n \n \n \n Annual Leave 20 Days plus Bank Holidays \n \n \n \n Employee Assistance Programme (Hospitality Action) \n \n \n \n Staff Meals \n \n \n \n Uniform Laundry Service \n \n Our success is dependent on every single individual in our team \n \n JBRP1_UKTJ