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Position: Sous Chef
Report to: Executive Chef / Food and Beverage Manager
Main function of post: The management of the Kitchen under the rules of the Executive Chef to ensuring GPs and standards are met whilst assisting with club cost, controls and company development
Supervisory responsibilities: All Kitchen employees and Front of House staff (Assistant Manager excluded)
Hours: Significant flexibility will be required to meet business needs (including weekends)
Main duties, beside Kitchen responsibilities to include:
1. Restaurant Wide Maintenance (assist the executive chef & Facilities Manager):
Ensure budgets are met
Assist with sourcing contractors that provide efficient cost effective solutions
Ensure all Health and Safety requirements are met regarding this area
Looking after the servicing of Kitchen equipment
2. Wage, Stock, Maintenance Controls (assisted by executive chef):
Ensure that budgets are met
Produce rotas when required
Work with the HR service provider to ensure any actions regarding wage costs are compliant
Advise the HR service provider of vacancies on a weekly basis
Manage all holiday/leave records and issues
Accurate stock takes are carried out as required; outcomes are reported and investigated
where required
Purchasing in within agreed par limits
3. Training and Development: ( support the executive chef)
Identifying training needs
Ensure the agreed company induction is carried out for all kitchen employees
Ensurethe company meets required legislative training levels
Working with the executive chef service provider in arranging training for chefs whilst identifying key staff for promotion and development which will assist in build a stronger team
4. Menu Development: (support the executive chef)
Awareness of market trends
Working on developing new dishes and seasonal menus
Accurate costings to meet agreed GPs
Ensure all menus are up to date and meet calendar diary dates and special events needs
Ensure all marketing/websites reflect any menu changes and or promotion
5. Health and Safety/Food Hygiene: (support the executive chef)
Ensure Health and Safety and Food Hygiene legislation is met
Work with the Restaurant Management teams to ensure areas of concern are dealt with
Ensure appropriate action is taken with regards to RIDOR and the reporting of any claims of food poisoning, whilst liaising with Food Alert regarding relevant issues
Over see all areas of Kitchen cleaning
Ensure all Restaurant and Kitchen employee uniforms are clean and employees well presented
6. Sourcing of Suppliers: (support the executive chef)
Ensuring all suppliers offer best prices possible whilst maintaining quality
Sourcing of new suppliers listto meet menu needs
Agreement of suitable payment terms/delivery timings
7. New Openings and acquisitions:
Assist the executive chef service provider with the recruitment of staff
Assist with the pre-opening training of staff as and when required
Ensure brand standards are met in new openings and are consistent.
Assist in promoting the Company culture and ensuring standards are embraced in any acquisitions
8. Miscellaneous:
Adhoc projects.
Assisting in raising the profile of CHUCS Bar and Grill
Any other reasonable requests from the Executive chef
