If you’re AWESOME, get in touch…
WHAT ARE WE LOOKING FOR?
The Stag is 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, and attention to detail.
JOB BRIEF
We are seeking 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 their culinary and managerial skills to maintain and enhance customer satisfaction.
We offer very competitive pay rates and plenty of room for progression within the company.
IDEAL CANDIDATE
* Experience as a Sous Chef
* Understanding of various cooking methods, ingredients, equipment, and procedures
* Excellent record of kitchen and staff management
* Accuracy and speed in handling emergency situations and providing solutions
* Familiarity with industry’s best practices
* Working knowledge of various computer software programs
* H&S Training Level 2 and Allergen training
* Food Safety Level 2/3 training
RESPONSIBILITIES
* Managing kitchen staff members during shifts
* Ensuring all standards are met in the absence of the Head Chef, in line with company expectations
* Guiding junior kitchen staff in line cooking, food preparation, and dish plating
* Producing high-quality plates both visually and in taste
* Ensuring timely kitchen operations that meet quality standards
* Assisting the Head Chef in planning and directing food preparation when necessary
* Resolving issues resourcefully and managing problematic situations
* Managing and training kitchen staff, establishing work schedules, and assessing performance
* Ordering supplies and maintaining inventory
* Keeping cooking stations stocked, especially during peak hours
* Enforcing sanitation regulations and safety standards
* Maintaining first-in, first-out food rotation and proper food dating and organization
* Reporting H&S issues promptly to comply with policies
* Maintaining a positive, professional attitude with co-workers and customers
* Managing food and product ordering, minimizing waste, and working to improve waste reduction and budget management
* Supervising food preparation and presentation quality
* Collaborating with the head chef on kitchen organization, staff training, and development
* Ensuring proper management of food storage units
* Coordinating with management on supply orders, budgets, efficiency, and staffing
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