SOUS CHEF
Purpose: To act as Sous Chef, assisting the Head Chef in all aspects of planning, organising and communicating within all kitchen departments. To assist the Head Chef in building a motivated team by taking an active interest in their welfare, safety and development.
Responsible to: General Manager, Head chef, Chez Roux, Food and Beverage Manager
Responsible for: All chefs and porters
The Role
Leading the team in the Head Chef's absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the restaurant management team.
They must assist in providing food that not only exceeds our guest expectations in flavour, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.
Key Responsibilities
To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
To be hands on and present during the busy service periods
To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
To ensure the menu, daily specials and special menus are available, as appropriate
To ensure functions menus are managed effectively in conjunction with the manager in charge
To ensure that the kitchen team are fully prepared, stocked and set for service
To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
To actively be part of the kitchen management team, ensuring on-job training for the team
Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
To establish and maintain good front of house relations at all times.
To promote best practice within the kitchen & constantly look to improve processes & procedures
To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
To lead tastings and train all team members in food knowledge at every opportunity
To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food
In the head chefs absence; To carry out formal discussions with the team, provide updates & evidence for your Manager to support possible disciplinary processes
In the absence of the head chef, to attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day
To work with the Head Chef and Chez Roux to collaborate and devise an inspiring and engaging ongoing training and development calendar for chefs
To take responsibility for your own career path and continuous self-improvement
If this position is of interest to you and you would like to be part of our team then please email your CV to agm@inverlochy.co.uk
We also operate an ‘Introduce a Friend’ bonus. Should you introduce a friend and they and yourself work a minimum of 6 months, a bonus will be payable to both members of our team. Staff also receive excellent tips.
