Sous Chef - London
Sous Chef 40,000 per annum London
Craft, Creativity and Community – we are Company of Cooks! These are our values, and they go far beyond corporate waffle. In fact, they set the tone for everything we do. Company of Cooks have been working with some of the UK’s most cherished venues since 1996, delighting customers and clients alike with great food and drinks, brilliant service and an absolute focus on the details that make good restaurants, cafes and bars, great ones. In October 2019 the company was brought into the CH&CO family. The completion of the deal saw Company of Cooks become the group’s go-to operators in heritage and performance venues, art galleries and destinations. We are excited to be recruiting for a Sous Chef based at Royal Society of Arts Hospitality.
Key responsibilities: • To produce food which is seasonal, of known provenance, locally sourced in a timely fashion to ensure smooth service to the customers.
• To deputise in the Head Chef’s absence.
• To assist the Head Chef in developing and planning menus that are in line with client and customer expectations at the relevant CH&CO site.
• To prepare and oversee all preparation of food to the highest standard and in line with the CH&CO style.
• To ensure that all appropriate ingredients are available for the menus being prepared and where necessary identify shortages and instigate action to source ingredients.
• To communicate with the relevant parties all requirements for planned menus and order necessary ingredients.
• To undertake stock ordering and stocktaking as necessary.
• Inform Head Chef of supplier quality issues
Kitchen Finance
• Plan menus and prepare food in order to minimise wastage • Control costs through efficient purchasing and use of existing stock whilst ensuring that CH&CO standards and style is maintained.
• Work with the Head Chef to deliver all budgetary targets on site through a thorough understanding
of GP, GP%, selling price, cost price, margin, mark up and calculation of menu costs through recipes.
• Responsible for undertaking weekly and monthly stock takes Managing / Developing a Team
• Overall responsibility in Head Chef’s absence for managing the kitchen team ensuring that they are all are aware of CH&CO standards and carry out their jobs in line with those standards.
• In Head Chef’s absence conduct daily briefings before service ensuring all Chefs understand the day’s menus and are aware of their responsibilities for the day.
• Provide feedback and coaching on performance.
• To provide any necessary on-job training whereby increasing the team’s understanding and knowledge of produce.
• To assist as directed by Head Chef in any appraisals, and the management of poor performance and attendance.
• To assist in the induction of new staff into their position.
Health & Safety
• To understand and comply with CH&CO and statutory health, hygiene and safety, quality standards including COSHH and HACCP and to ensure that all tasks are carried out in accordance these standards by all members of the kitchen team.
• To ensure that the kitchen team have completed up to date COSSH and Food Hygiene training.
• To ensure equipment and food temperature readings are taken and recorded on a daily basis.
• To ensure all food is labelled and dated in fridges and freezers.
• Wear the correct uniform and safety shoes as directed and maintain uniform items appropriately.
• Report any equipment and/or building fabric faults and any hygiene, health and safety hazard to the General Manager.
Customer Service
• To seek customer feedback during service and use the information to develop the food and food service offering in the relevant site.
• To maintain a professional and friendly image with the client and customers at the relevant site.
• Attend to customer needs in a polite and helpful manner providing assistance where necessary in Line with the CH&CO style and to respond appropriately to any customer queries or complaints taking responsibility to resolve where necessary. Occasional Responsibilities • To attend training courses and attend CH&CO meetings when necessary. • To act as a resource to the General Manager, Head Chef, Company Chef and Food Development Director.
This job description and person specification is a guideline only and not exhaustive. You may be asked
to perform other duties which are not detailed but are in line with the general purpose of your job role
and we reserve the right to make changes to this job description as appropriate What's in it for you?
Working with Company of Cooks has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy.
* Personal Development and Training opportunities
* Life assurance scheme
* Pension scheme
* Holiday allowance
* Private medical eligibility
* Eye care
* A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance
* Family friendly support
* Regular social events and communication with our leaders
* A holiday purchase scheme
* Volunteering days
* Professional subscriptions
* Recognition schemes and people awards
* Long service awards
* Access to some great high street discount vouchers
* Cycle to work scheme
Company of Cooks officially formed part of CH&CO Catering Group Ltd in 2020.
A Honest Approach, A Passionate Team, Quietly Confident