Position Offered : Sous Chef
Your Role
In this role you will be working with your fellow team members in the kitchen, to deliver a memorable culinary experience for our Members and Guests. Providing exceptional food and sharing your specialist knowledge about our food and menus with your team members, our Members and guests.
You will be able to work on all sections (pastry occasionally) and work closely with the kitchen senior management team to suggest and develop new ideas for the menu offerings at the Club. You will also assist the kitchen senior management team with the day-to-day management, training and development of the current brigade and new members of the kitchen team.
Your Team
You’ll be working within our Kitchen team and directly reporting to the Executive Head Chef and taking direction on a daily basis from the other senior chefs.
Your Responsibilities
• Lead and run the kitchens within all departments in the absence of the Executive Head Chef and Executive Sous Chefs.
• Deputise in the absence of the Executive Head Chef and Executive Sous Chefs ensuring the management of the day-to-day kitchen operation(s) and ensure the smooth running of the kitchen(s) to include, preparation, cooking, and presentation of all foods.
• Able to execute all menus and ensure the team are trained and able to prepare, produce and execute all foods to the exact specification of the recipe.
• Work with the Food & Beverage Management team to resolve any food related issues that have been raised by them or behalf of Members/ Guests.
• Attend menu planning meetings.
• Menu planning execution.
• Control all food costs and ensure any wastage is correctly recorded.
• Ability to work in all sections of the kitchen to include pastry as and when required.
• To execute reasonable special kitchen job requirements as outlined by the Executive Head Chef and Executive Sous Chef.
• Ability to follow all reasonable special food requests as outlined by the Executive Head Chef and Executive Sous Chef.
• Prepare daily mise en place for the section and department you are assigned to.
• Prepare food orders ensuring good stock rotation is maintained and in accordance with business levels.
• To support the team by ensuring your section is ready for service or functions and to assist any other section as required.
• To report any issues that may impact on service or the kitchen operation to the kitchen senior management team.
• To ensure that kitchen procedures are always followed and maintained by others in the team.
• Recipes are always followed to the exact specification
• Provide constructive feedback on the performance and development needs of Junior Sous Chef, Senior Chef de Partie, Chef de Partie, Demi Chef de Partie, Commis Chefs and Apprentices as and when required by the kitchen senior management team.
• Identify and provide job specific training to junior members of the kitchen team.
• To complete an accurate order list of items required for your section.
• To take guidance and direction from the kitchen senior management team
• To ensure that all sections and kitchen departments are kept clean and tidy, ensuring that food is dated and labelled correctly in line with HACCP guidelines, policy and procedures.
• All kitchen records/ logs are updated in line with HACCP guidelines, policy and procedures and records are filed/ stored in the Executive Head Chefs office in the Food Alert File.
• To complete spot checks to ensure that records are being completed correctly and kitchen team are following policies and procedures, in particular those that relate to HACCP
• Ensure that junior members of the kitchen team hold a current certificate in all required statutory training, in particular food safety and food allergens (to include new starters)
• To record any breakages on the breakages log and dispose of in line with breakages procedure.
• All out of date food to be disposed of and recorded on log sheet.
• To provide shift briefing and handover to all chefs who are coming on duty, to include business levels and activity within the Club
• When in public areas of the Club ensure that you are professional and acknowledge Members and Guests who you may encounter.
• Attend Pop Ups, Food Promotions and outside catering events as and when required.
• Cleaning duties as and when required and all cleaning schedules are followed.
• Attend and complete all statutory and mandatory training as and when directed to by your supervisor or a member of the Management Team.
• To work in line with all Standard Operating Procedures that you have been trained in.
• Follow all policies and procedures as set out by The Club, in particular those pertaining to Health & Safety, Fire Safety, Food Safety, Food Allergens, Staff Handbook, Licensing Laws. GDPR, and Security.
• To adhere to the Company Grooming standards at all times.
• Maintaining your working area in a clean, tidy, and safe condition
• Assisting in training of new staff when requested
• To carry out any reasonable additional duties as may be required by the Executive Head Chef or a member of the kitchen senior management team.
• To carry out any reasonable requests made by a Head of Department or a member of the Club Management team.
• To ensure a high level of liaison and communication is maintained between all departments in the Club.
• At all times maintain the highest standards of personal hygiene and appearance.
• To ensure that the uniform is smart, regularly laundered and correctly worn.
• To report any maintenance defects to the Maintenance team & follow up.
About You
You will be personable, professional, smartly presented, a team player, able to work using your own initiative, a can-do attitude and focused on putting the Member and Guest at the forefront of everything you do.
