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Second Chef
As the 'Second Chef' you'll be assistant to our Head Chef. You willoversee the kitchen in the chef's absence, meet high standards of food hygiene and professionalism, and train/supervise other staff when required.
Duties and Responsibilities
- To be responsible for overseeing all operational aspects of the Kitchen and staff in the absence of the Head Chef.
- Complete opening and closing procedures for the Kitchen.
- Direct staff as required to ensure all operational tasks are completed safely and efficiently as/when required.
- To have a hands-on approach for all Kitchen staff and to get involved in many aspects i.e. cleaning duties etc.
- To support and communicate regularly and effectively with the Head Chef and to ensure all issues are acknowledged and discussed during their absence.
- To use the Chefs Diary as a tool in effectively recording and tracking issues
- To ensure daily administration records are complete, accurate and forwarded to the HC.
- To ensure staff are following Company Standards for preparing and serving food.
- To ensure freshness and flavour of all dishes.
- To be responsible for ensuring all kitchen staff are preparing and presenting quality food and all final products leaving the kitchen are at the expected Standard.
- To report any issues with food quality and freshness to the Head Chef.
- To ensure all kitchen staff follow correct food and hygiene standards.
- To follow the Stock Labelling and Rotation System to ensure the products are identifiable and used in the correct order.
- To lead by example for staff ensuring that the kitchen is always presentable.
- To ensure cleaning checklists are adhered and directing staff to cleaning duties when required especially during quiet times.
- To ensure the Kitchen, surrounding work surfaces and floor are kept tidy and clean at all times.
- To communicate any issues with the Kitchens presentation with the Head Chef.
- To ensure all Kitchen Staff use all Chemicals correctly.
- To help establish the Kitchen area as a positive work environment for all.
- In the absence of the HC to deal with staff issues that may arise on a day-to-day basis in the kitchen and to communicate these to the HC or the Board.
- To ensure staff are filling their specific job requirements and delegating or directing where necessary.
- To ensure that all ongoing training for all kitchen staff is discussed with the HC and implemented accordingly.
- To be flexible in filling shifts as required to ensure the Kitchen is always fully staffed and managed the Rota is only a guideline.
- To work closely with the HC to ensure the Kitchen is fully staffed and to plan for periods of absence or for leavers.
- To manage in liaison with the HC the Induction and ongoing training for all staff working in the kitchen.
- To assist in ensuring the Training Registers are utilised and records are filed correctly.
- To liaise with Head Chef to coordinate required recruitment advertising.
- To communicate with the Head Chef on a regular basis regarding all stock levels.
- To ensure the required stock levels are maintained as per stock order sheets.
- To keep stock usage, wastage, loss and breakages in the kitchen to a minimum level and to record accordingly.
- To check quality of stock for freshness, weight, use by dates etc and communicate issues to Head Chef
- To request other service and maintenance as required to ensure all restaurant and equipment is maintained to a high standard.
- To minimise unnecessary breakages of all kitchen equipment.
- To ensure cleaning and maintenance of restaurant machinery and equipment is completed in line with the Kitchen Cleaning Schedule and Kitchen Period Checklists
- Identify and apply self-development needs and the skills, knowledge or attributes required to improve personal skills.
- Take on board points raised at reviews and to work on any identified weaknesses or issues.
- Request assistance and / or training where necessary.
Work Hours & Pay: £13.50 per hour for a 40 hr per week. Hours will be averaged through the season. 31st March until 6th October with a possible extension.
Contact: Chris Traill / Chair / Lochranza Country Inn Ltd / Lochranza / Isle of Arran / North Ayrshire / KA278HL
