Overview
We are seeking a skilled and experienced Sous Chef to support our culinary team and oversee all food production and banquet functions. In this role, you will assist with ensuring the highest food quality, supporting food and labour budgets, and maintaining food safety standards. You will contribute creatively to menu development for regular service and special events. Reporting to the Head Chef and Food & Beverage Manager, you will supervise a team of chefs and kitchen porters, overseeing daily food production, including preparing and delivering menus to specification. You will assist in hiring, training, scheduling, and evaluating kitchen staff. You will ensure correct storage and stock rotation of food supplies, minimise wastage, and monitor financial results to keep within food and labour budget guidelines. You will supervise food preparation and presentation, ensuring high-quality standards and consistent delivery. Regularly liaising with the Event Sales Manager, you will support planning of food production for special events. A key part of your role is upholding the highest standards of hygiene, cleanliness, and safety across all kitchen operations. This is a fantastic opportunity to advance your career at a prestigious golf and country club whilst upholding our exceptional food, beverage and service standards.
Responsibilities
* Supervise daily food production and presentation; ensure high-quality standards and consistent delivery.
* Assist with menu development for regular service and special events.
* Assist with hiring, training, scheduling, and evaluating kitchen staff.
* Manage storage and stock rotation of food supplies; minimise wastage.
* Monitor financial results to keep within food and labour budgets.
* Coordinate with Event Sales Manager to plan food production for special events.
* Uphold highest standards of hygiene, cleanliness, and safety across all kitchen operations.
* Support food and labour budgeting and control.
Qualifications
* Experience in food preparation and kitchen supervision/management, covering all aspects of kitchen operations.
* Ability to work in a 7-days-per-week operation with varied shifts including evenings for functions (until 0200).
Benefits
* Competitive salary and benefits designed to support well-being, career growth, and work-life balance.
* Complimentary access to health club, group exercise classes, and golf facilities.
* Bonus holiday days to reward long tenure; Wedding Day off; Birthday Day off; paid Volunteer Day after one year.
* Discounts: 70% off meals on duty, 25% off meals off duty, 25% off retail and spa treatments (when booked).
* Discounted membership for a friend or family member (after probation and on a minimum 16 hours per week).
* Employee Assistance Programme and personal development programs.
* Cycle to Work scheme and Wagestream.
* Free parking and uniform provided.
* Shift patterns vary and include weekends and bank holidays; evenings for functions (until 0200).
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