Sous Chef

POSITION SUMMARY

The Sous Chef plays a key leadership role in managing the operations of our kitchen. This position requires not only strong culinary skills but also the ability to manage people, control food costs, and maintain high hygiene standards.The ideal candidate will have a a relevant Level 5 tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent OR a minimum of three years of relevant experience in a professional kitchen environment.

REPORTS TO:

 Director

RESPONSIBLE FOR:

• Chef de Partie
• Commis Chef
• Apprentice / Trainee Chefs
• Kitchenhands / Stewards

INTERDEPARTMENTAL RELATIONSHIPS:

• Restaurant Manager
• Front of House Supervisors and Staff
• Function Coordinators
• Accounts and Inventory Staff

PRIMARY FUNCTION

Lead and manage the day to day running of establishment’s kitchen and assume full responsibility. Manage the operation and organisation of the kitchen - providing maximum quality whilst containing labour and food costs.

DUTIES AND RESPONSIBILITIES:

▪  Overall responsibility for the operation and organisation of the kitchen.

▪  Planning the menu with the CDP/Restaurant/Operations Managers.

▪  Ensure that recipes and proportions are strictly adhered to, to ensure consistency, quality and cost control.

▪  Impart knowledge, skills and training to kitchen staff to ensure high standards.

▪ Manage staff rosters.

▪  Spot check dishes as they leave the kitchen for establishment of the highest quality, presentation and temperature.

▪  Formulate and set policies to maintain standards for food safety in all food preparation areas.

▪  Formulate and set policies to maintain standards for health & safety at work in all food preparation areas.

▪  Ensure all equipment and work environments are operational.

▪  Inform the designated management if any hazards are identified that may affect work conditions.

▪  Resourcefully solve any issues that arise and seize control of any problematic situation

▪  Help in the preparation and design of all food and drinks menus

▪  Ensure that the kitchen operates in a timely way that always meets quality standards

▪  Order and maintain inventory to ensure efficient operations.

▪  Communicate with and support all kitchen staff.

▪  Uphold morale in the kitchen.

▪  Ensure relationship between kitchen and front of house staff is of a high standard.

▪  Manage kitchen meetings in conjunction with the Operations Manager.

▪  Any other duties the Director may reasonably require.

PREFERRED COMPETENCIES

Technical Skills:

▪ A relevant Level 5 qualification in the field of Cookery/Hospitality and
   Catering Technology or equivalent or higher

▪ Three years of relevant work experience may substitute above stated qualification requirements

▪ Computer skills: Microsoft Office, restaurant management software

▪ Budgeting and menu costing skills

▪ Time management skills

Interpersonal & Leadership Skills:

▪ Creativity

▪ Communication skills (written and oral)

▪ Customer service skills

▪ Ability to receive instructions

▪ Committed to team, establishment and excellence

▪ Positive attitude

▪ Ability to work competently under pressure

▪ Reliable and flexible to change

WHAT WE OFFER:

• Competitive pay
• Opportunity to contribute creatively to menus and specials
• Supportive management and positive work culture
• Staff meals and potential career growth
• The chance to be part of a respected, community-driven restaurant