Sous Chef

Duties

• Assumes full responsibility alongside the Executive chef for kitchen operations.
• Oversee daily operations, providing a proactive work environment to team members.
• Ensure superior service and compliance with quality and operational standards and pro-actively planning as appropriate.
• Assist Executive Chef in monitoring of Annual Operating, Capex budgets, costs, control systems and procedures.
• Monitor and control stock flow within all storage areas by appointing champions, training them appropriately and monitoring them.
• Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate / remedial action as required.
• Ensure operating systems are updated with correct pricing and items and manage daily / weekly / monthly stock control procedures.
• Champion training programs as set out by Executive Chef, recipe innovation and assisting in development of staff to build high performance teams.
• Ensure consistent and effective performance management is applied to all, giving guidance and feedback as appropriate.
• Monitor procurement, cost of sales and other expenses in line with budget.
• Maintain effective and positive working relationships with team members and other operational / support areas.
• Understand company values and strategic goals and work within these parameters.
• Sharing knowledge of sustainable cooking, great food, wine and hospitality.
• Knowledge of and adherence to company policies and departmental SOPs.
• Ensure the highest standards of service are provided with confidence and enthusiasm.
• Maintain effective working relationships with colleagues across the board and assist own and other departments when needed.
• Achieve targets as set out by company regarding financial targets, operational targets, people Management and guest satisfactory targets.
• Proactively promote the company and food and wine experiences.

Requirements

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