Sous Chef
Role Responsibility
PEOPLE
1. Support and develop our sites through effective feedback and coaching, both adhoc and through formal processes such as Business reviews, Face time and menu development.
2. Coach our teams to think differently about our ways of working and make operational excellence and collaborative working the norm
3. Monitor the restaurant holiday calendar, ensuring all areas are always covered
4. Ensure all team members follow all aspects of real time rotas
5. Facilitate development of all teams through communication of training opportunities
6. Ensure all training records are up to date and refresher courses are scheduled in
7. Supporting with HR processes as required’
8. Ensuring all Due diligence consistently above pass rate
9. Time keeping and appearance are exemplary
SERVICE
10. Communicate Selfridges standards of excellence to all the team and work to achieve world class service standards and customer experiences in our restaurants
11. Always take a hands-on approach, maximising the time spent in the restaurant each day
12. Ensure that the restaurant operation has the required basic materials, such as agreed standard operating procedures (order of service, brief sheet, checklists, due diligence paperwork), food and drinks bibles and allergens sheets
13. Ensure that good food technical and health and safety practice is always followed in Selfridges restaurants and that the restaurants meet store and industry standards
14. Fir (Allergen Matrix) is aligned to menu offer
MENU DEVELOPMENT & NEWNESS
15. Check new Suppliers are signed up with trace all is completed and approved well in advance of any launches and in line with the Allergen matrix
16. Working with your team and Operations team to support the roll out of all menu changes in association with the menu roll out calendar ensuring all measurable points are hit
17. All new business ideas and launches are supported whether in restaurants or around the business to drive sales. raise awareness and support the business needs
SYSTEMS
18. Monitoring the Fourth Hospitality system, Placing Orders / checking the pending/approved orders, monitoring the daily wastage and site transfers
19. Ensure that everyone is following the ordering process/guidelines correctly.
20. Monitor real time rotas with restaurant managers
FINANCIALS
21. Daily and weekly sales (Magic 9)
22. Period end analysis of our businesses, working with your manager and Operations team
LEADERSHIP
23. Recognise achievements and reach out and learn from others
24. Provide inspirational leadership for the team, setting clear direction and providing feedback and support to enable great performance
25. Ensure your team (Chef) have regular team meetings and face time
The Ideal Candidate
KEY COMPETENCIES
26. In depth knowledge and a passion for food & restaurants with the ability to thrive in a fast paced and best in class organisation
27. Highly driven, possess exceptional communication skills
28. Ability to influence and inspire teams across multiple sites
29. Ability to create strong relationships across a multitude of departments understanding the importance of inter-departmental support to succeed in our goals
30. Able to collaborate with all areas of the business e.g. taking part in cross store / functional meetings / projects as appropriate