Senior Sous Chef - The Seaview Hotel

Overview

The Seaview Hotel is a rare example of a unique independent British coastal hotel with a rich tradition of hospitality. The hotel has warmly welcomed guests from near, far and wide. Our guest demographic is diverse, encompassing corporate travellers, families, groups & functions. The standard of food in the hotel restaurant is very high, with 2 AA Rosettes, as well the hotel offers a diverse dining experience with four distinct locations.

As Senior Sous Chef, supporting the Head Chef, you will provide a food operation in line with current objectives and aiming to retain 2 AA Rosettes. Work on business strategy and support the hotel’s financial objectives by adhering to budgets and targets.

Benefits

• Salary based on 45/hr Work Week
• Role included in the Hotel Tip Program
• Discounted Cross-Solent Ferry Travel
• Hotel & Restaurant Closed Christmas Day/Boxing Day
• Food & Beverage Staff Discount

Key Responsibilities

• Working with the Head Chef to ensure a food operation that is consistently in line with a 2 AA Rosette rating
• To meet and aim to exceed company Food GP budget
• All kitchen staff to be trained in dish specification and how to achieve food margins
• Orders of food stock appropriate to sales levels and not over ordered
• Ensure all deliveries are checked and signed for
• Prepares food for service appropriate to sales levels
• Control of wastage and records
• Keeps within budgets set for ordering
• Stock rotation is followed and all storerooms/ fridges and freezers are in order
• Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls
• Implement and ensure the company Health & Safety Policy is always met – this includes the training of all kitchen staff
• Comply & implement all Health and Safety and EHO Food Hygiene requirements
• Ensure temperature records and food labelling are maintained and up to date
• Ensure the kitchen cleaning schedules are adhered to and records kept
• Ensure all food is served to specification
• Ensure the kitchen uniform and personal hygiene requirements are adhered to by all staff
• Ensure the kitchen runs smoothly daily & is adequately stocked with all necessary goods
• Promote a positive perception of the SVH at all times, both internally & externally
• Create a positive and collaborative work environment, working with the front of house leadership to ensure all staff can speak knowledgeably and confidently about menu items and allergens.