Sous Chef
Stag
Rickmansworth•Up to £ plus bonus •Full time / Part time
If you’re AWESOME get in touch…
WHAT ARE WE LOOKING FOR?
The Stag are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.
JOB BRIEF
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
We offer very competitive rates of pay and plenty of room to progress within the company.
IDEAL CANDIDATE
1. Experience as a Sous Chef
2. Understanding of various cooking methods, ingredients, equipment and procedures
3. Excellent record of kitchen and staff management
4. Accuracy and speed in handling emergency situations and providing solutions
5. Familiar with industry’s best practices
6. Working knowledge of various computer software programs
7. H&S Training LV 2 and Allergen training
8. Food Safety Lvl 2/3 training
RESPONSIBILITIES
9. Managing members of the kitchen team whilst on shift
10. In absence of the Head Chef ensuring all standards are kept in line with company expectations
11. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
12. Produce high quality plates both visually and in taste
13. Ensure that the kitchen operates in a timely way that meets our quality standards
14. Fill in for the Head Chef in planning and directing food preparation when necessary
15. Resourcefully solve any issues that arise and seize control of any problematic situation
16. Manage and train kitchen staff, establish working schedule and assess staff’s performance
17. Order supplies to stock inventory appropriately
18. Keeps cooking stations stocked, especially before and during prime operation hours
19. Comply with and enforce sanitation regulations and safety standard
20. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
21. Ensuring all H&S issues are reported in a timely manner to comply with company policies
22. Maintain a positive and professional approach with co-workers and customers
23. Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
24. Supervises all food preparation and presentation to ensure quality and restaurant standards
25. Works with head chef to maintain kitchen organization, staff ability, and training opportunities
26. Verifies that food storage units all meet standards and are consistently well-managed
27. Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing