Sous Chef

Working with the Hotel Folk means you'll have 179 days off a year, with a flexible schedule of four days on and three days off. This innovative approach gives you more time to spend with your family, pursue your passions, and enjoy the activities you love outside of work. We believe in creating a work environment that not only supports your professional growth but also your personal wellbeing. We understand the importance of work-life balance, and that's why we offer a unique structure that sets us apart in the industry.

The Crown at Woodbridge are looking for a keen Sous Chef to join their kitchen team.

Overall Job Purpose: To deputise for the Head Chef and to support the Head Chef in managing and motivating the kitchen team.

Main Responsibilities:

• Management:

• Assist the Head Chef in planning and delivering balanced menus that provide interest, quality and consistency.
• Produce food that is of a consistently high standard.
• Put forward ideas and suggestions for new menus and special events.
• Supervise the work of the other chefs and kitchen porters.
• Take part in the induction and ongoing training of all kitchen staff.
• Be involved in staff recruitment, appraisal and performance management.
• Report any current or potential staffing/employment issues as soon as possible.
• Carry out all required checks and controls eg: temperature checks, food storage and stock rotation, stock control and cleaning.
• Store food and cleaning materials correctly.

• Work closely with the team to deliver the highest possible standard of service to guests and be aware of any special or dietary requests.
• Promote a “customer first” culture within the team.
• Respond to guest and customer requests courteously and efficiently at all times.
• Help, support and encourage team members when necessary.
• Work closely with other departments to deliver the highest possible standards of service.

• Help to ensure that all procedures are recorded and kept up-to-date.
• Ordering in line with cost and quality control on a daily basis to ensure financial performance and control.
• Take part in stocktaking and ensure that stocktakes are carried out on time and in the absence of the Head Chef.
• Make a positive contribution to the success of the team eg: suggest improvements, initiatives, opportunities to make the kitchen more profitable.
• Help to ensure that the other team members adhere to all fire, health, safety and hygiene standards and procedures.

Key Performance Measures:

Special Requirements:

• Impeccable personal presentation.
• Attend management and training meetings.
• Ensure own knowledge and skills are kept up-to-date.
• You will be required to wear a uniform.
• Be able to work flexibly, this includes working shifts, weekends and bank holidays.
• Be willing to cover in other hotels within the group when required.

The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which are not listed in this job description, but which are commensurate with the post.

If you think you would be well suited to this role, please email your CV to careers@thehotelfolk.co.uk and include the job role that you are applying for in the subject box.