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Reporting to Head Chef
/Sous Chef
Full Time Contract - 45 hours per week
Salary: £34,780 per year with paid overtime and other benefits
Job Purpose:
To work with and support the kitchen team in order create 100% customer satisfaction by preparing quality food production, helping senior chefs to maintain highest quality in the day-to-day operations of the kitchen
Key Responsibilities:
To follow & execute as directed from the senior chefs
To help the kitchen team maintaining high level of consistency
To present food using proper plate presentation techniques
To set up for meals by ensuring proper amounts of mise en place are in place for forecasted covers, specialty functions and any bookings.
To check and maintain fridges, work and storage areas for cleanliness, quantity, and quality of food products.
To understand date labeling and correct rotation of stock.
To requisition food with necessary approvals according to business
To take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
To mentor staff of a lower position and assist them in the development of their training needs.
To be proficient in all areas of the operation, from larder to sauce.
To return food to proper stations after each function, ensuring that the kitchen is clean and to maintain readiness for next banquet function
To ensure that all HACCP principles are adhered too.
To participate in the development of business strategies laid down for the kitchen by the Head Chef for the kitchen
To ensure the highest quality of product within cost constraints by managing products for food preparation.
Whilst full training will be given, the ideal candidate will possess the following qualifications and competencies:
- Thorough understanding of Health & Safety and hygiene practices at work.
- The ability to proactivelyprioritise needs and effectively manage resources and time.
- NVQ level 3 or equivalent.
Benefits include:
Staff Fund of £550 paid twice yearly after qualifying period
30 days annual leave (including bank holiday plus 2 additional life leave per annum)
Lieu time for time worked over contracted hours
Meal whilst on duty
Generous staff referral scheme
Generous company pension matching up to 15% after a qualifying period
On site parking
Use of Clubs facilities on working day following qualifying period
Staff classes including tennis, golf, pickleball, Art
Employee Assistance Program and mental health support
Staff events
Death in Service of 4 x salary
Ongoing training and development
Career pathway
How to Apply
Applicants are required to submit a CV together with a covering letter outlining their suitability for the role to Kevin Schlichthorn Head Chef email kevin.schlichthorn at roehamptonclub.co.uk
