Sous Chef in Banbury

Reports to – Head Chef (HC), Group Executive Chef (GEC)

Location: Based at our Banbury HQ (OX17), with travel to other venues in Oxfordshire & Midlands

Salary: circa £45,000

Job Description:

To produce all dishes/food products to spec and to agreed high standard and consistency for event product production and service. To carry out preparation duties, service as required, and tastings across all areas of the group in an effective, time efficient, hygienic, and profitable manner ensuring customer service standards whilst ensuring best & safe practice and adherence to all legislation. To take direction and direct Team as required to ensure standards of work outlined as above of all and any designated Team for any preparation or service.

How we work:

As a Team we are all expected to work daily with the same shared core values. Our Mission and Vision are what sets our standards, our beliefs in what and how we do it. Trust, respect communication & teamwork is embodied by One House.

Vision - To create the WOW for all of our guests, team and partners through exceptional hospitality. The recipe for this is simple; with love and care, add amazing people to outstanding food and drink…mix well and enjoy!

Mission - To deliver the highest standards of hospitality to our clients and guests. Creatively, consistently and with joy!

One House – This is how we work together and get things done at The Kitchen and Co.

Culinary Talent:

If you are reading this then it is expected and a given that you are a talented chef. You are able to work from dish/menu specifications and create new specifications as required/expected. You are expected to keep up to date with culinary trends in food. You have a passion for food and are able to inspire the team around you to help create a culture of excellence. You will be expected on occasions to help create appropriate menus applicable and appropriate to various market sectors within a company appropriate style and to deadlines.

Communication:

You are expected to be a strong communicator in this role. The ability to communicate and delegate effectively up and down the chain of command is a vital part of the success of this role. To ensure you communicate company policy & standards to Kitchen team under your designated control and ensure it is understood & followed at all times. You are able to communicate effectively and appropriately with other areas of the business and Management. You will communicate on all company platforms in a timely and appropriate manner.

Training, Leadership & People Management:

The role of SC forms part of the Kitchen management Team and wider management team and it is expected that you will act accordingly. The SC is expected to deputise in the absence of the SSC and/or the GEC as required. Strong and effective leadership & people management is required for this role. You are required to lead, train, and develop team as designated to ensure the effective running of all areas of the Kitchen to facilitate all business demands to expected & agreed standards. You are expected to assist in the creation, updating and modification of recipe & dish specs for all dishes. The Spec sheets are essential training tools to ensure consistency and quality and must be used at all times for production and/or service as required. Within your Man management you will be expected to use the ethos & principles of One House and the Company Vision & Mission at all times.

Commercial awareness:

The Kitchen is the engine House of our Business and the key to profitability. It is essential that the Kitchen is run in a business-like manner. Many elements of commercial awareness will involve working closely with the Kitchen Manager (KM). The SC is required to ensure that any tasks designated to them or to the team they may be leading are carried out in a time efficient and effective manner, ensuring the best use of the available Kitchen Team of Talent at all times. Ensuring time and labour efficient production and flow of preparation or service for yourself and any of the designated Kitchen Team under supervision is essential and a basic of the role. The SC must ensure that all products are utilised correctly as designated by the SSC and/or GEC, to ensure minimum wastage and maximum profitability.

Kitchen Hygiene & Health & Safety at Work:

It is essential to ensure that you adhere to all food legislation to ensure safe handling and food production and services practices. You must ensure that any Team members under your direction also work to the same hygienic standard. The SC must ensure the Kitchen is kept to a hygienic standard and direct Kitchen team to do so as required. This is to be applicable to all/any kitchens at any place and any team members within any of our Kitchens at any time, within The Kitchen & Co Group that the SC may be working in at the time. Kitchen Hygiene is of the highest importance to our business and that of our strategic partners and must be always prioritised. A 5 Star Kitchen rating is the only acceptable rating for The Kitchen and Co and all Kitchen team members must ensure they work to this standard. It is the responsibility of the SC (and any other Kitchen Team members) to report any equipment that is not to standard. All food handling legislation must be adhered to. It is the responsibility of the SC to ensure that you have up to date food handling training and any certification as required by legislation.

Operational focus:

Within this role, you are required to have a strong focus on the delivery and return of events. Liaising keenly with the PS and HC to streamline business output. Below are areas you should be focused on:

• Streamline the way the prep gets completed to best suit ease of delivery on site at an event. This requires strong leadership and communication to ensure you can analyse the needs of each event & that you can communicate requirements clearly and effectively to the prep team and head chef.
• Ensure all processes and practices are to the required standard whilst on events. Including all relevant documentation is completed and filed.
• Minimise wastage on events and compile monthly wastage reports that are reported back to the head chef and Group Exec Chef.
• Have strong leadership and management with the event delivery teams, ensuring high standards of food, kitchen hygiene & documentation, equipment management & hours are maintained at all times. Regular meetings with the team are essential for efficient event delivery.
• Manage the return of goods back to the site in the most cost-effective, hygienic and organised manner possible. Liaising with the prep sous chef and head chef is imperative to reduce duplicate orders of returned goods.

Efficiencies:

You are to manage the efficiency board and update the spreadsheet weekly. Leading the team to think about efficient ways of working and swiftly taking action on these initiatives is key within this role. You will be expected to lead the efficiencies part of the Finance first meeting and be expected to clearly communicate a progress and status report on the spreadsheet you are using.