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 three 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 Include:
- 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.
