St Andrews Links is a world-renowned organisation, proudly known as the Home of Golf. Our seven exceptional golf courses – including the iconic Old Course – are at the heart of our operations and global reputation. Over the years, we have grown and diversified to become much more than just a golf destination, offering unforgettable experiences for every golfer who visits. If you love golf there’s no better place to work, however we don’t need you to be a golfer, we simply need you to be brilliant at what you do and appreciate the game.
We are currently looking for a Sous Chef to join the team on a permanent basis to provide an efficient food and beverage service, ensuring our customers and colleagues always experience quality interactions and service through our values-led approach. This is an exciting opportunity to contribute to the consistent delivery of exceptional dining experiences while being part of a dedicated and passionate team.
Key Duties and Responsibilities
* To deputise in the absence of the Head Chef, maintaining standards and procedures within the kitchen side of the operation
* To observe and control the preparation and cooking of food for the day-to-day food operations and for events.
* To manage and monitor the provision of food ensuring that quality standards are maintained to set SOP
* To assist with food purchasing, ensuring that quality standards are maintained and costs controlled using agreed processes and suppliers
* To operate an online purchasing system (TEVALIS) and have a good understanding of Microsoft Teams
* To manage and monitor food hygiene regulations, ensuring compliance and that accurate records of this compliance are maintained, and where applicable, displayed.
* To ensure Health and Safety regulations are adhered to at all times and where breaches occur put in place action plans to correct
* To contribute to the development and pricing of menus to achieve the agreed gross margin, for both day-to-day operations and events.
* To ensure that menu deadlines are adhered to, and thought is given to menu style, content, sustainability, seasonality, and most importantly appearance and taste
* To inspire chefs in your brigade by leading by example
* To monitor stock, ensuring detailed records are maintained and that wastage is minimised.
* To assist with producing and managing the team's costed rotas using the costing model
* To support, train and develop the team
* Undertake any other duties as requested