Overview
The Seaview Hotel is a rare example of a unique independent British coastal hotel with a rich tradition of hospitality. The hotel has warmly welcomed guests from near, far and wide. Our guest demographic is diverse, encompassing corporate travellers, families, groups & functions. The standard of food in the hotel restaurant is very high, with 2 AA Rosettes, as well the hotel offers a diverse dining experience with four distinct locations.
As Senior Sous Chef, supporting the Head Chef, you will provide a food operation in line with current objectives and aiming to retain 2 AA Rosettes. Work on business strategy and support the hotel’s financial objectives by adhering to budgets and targets.
Benefits
* Salary based on 45/hr Work Week
* Role included in the Hotel Tip Program
* Discounted Cross-Solent Ferry Travel
* Hotel & Restaurant Closed Christmas Day/Boxing Day
* Food & Beverage Staff Discount
Key Responsibilities
* Working with the Head Chef to ensure a food operation that is consistently in line with a 2 AA Rosette rating
* To meet and aim to exceed company Food GP budget
* All kitchen staff to be trained in dish specification and how to achieve food margins
* Orders of food stock appropriate to sales levels and not over ordered
* Ensure all deliveries are checked and signed for
* Prepares food for service appropriate to sales levels
* Control of wastage and records
* Keeps within budgets set for ordering
* Stock rotation is followed and all storerooms/ fridges and freezers are in order
* Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls
* Implement and ensure the company Health & Safety Policy is always met – this includes the training of all kitchen staff
* Comply & implement all Health and Safety and EHO Food Hygiene requirements
* Ensure temperature records and food labelling are maintained and up to date
* Ensure the kitchen cleaning schedules are adhered to and records kept
* Ensure all food is served to specification
* Ensure the kitchen uniform and personal hygiene requirements are adhered to by all staff
* Ensure the kitchen runs smoothly daily & is adequately stocked with all necessary goods
* Promote a positive perception of the SVH at all times, both internally & externally
* Create a positive and collaborative work environment, working with the front of house leadership to ensure all staff can speak knowledgeably and confidently about menu items and allergens.
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