Job Title:                                       C&B Sous Chef

Department:                                  Catering

Who you report to:                         Head Chef

Responsible for:                              Kitchen team

Salary:                                           £28 - 30k (annualised average 42 hpw)

Probation Period:                            3 months

Holiday entitlement:                        20 rising to 25 days + public holidays 

Background:

The C&B Sous Chef assists the Head Chef in producing function menus and delivering function orders to the required deadlines and to the company’s set standards and customers’ satisfaction.

The aim of your job is:

To provide excellent customer service to customers and visitors to the building

To provide profitable and high quality catering for all aspects of the business

To ensure service in a timely and efficient manner

To provide a clean, tidy and welcoming environment for customers & visitors

To support the organisation in achieving its CRM aims

Your main duties:

• Creating and assisting in the production of suitable menu designs for relevant events.
• Working with the Head Chef to plan the yearly C&B food revenue and profit targets to meet the required GP%.
• Developing new menus and food items in line with the tastes and dining requirements of the events business.
• Ensuring the quality of food and standards of presentation are of the exceptional levels expected
• Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply
• Ensure the HACCP procedure according to the company’s Food Safety Management policy is maintained
• Ensure the correct management  of the cleaning rota and closing down procedures
• Have total accountability for the day to day running of the C&B function service in the absence of the Head Chef
• Ensure stock takes are produced monthly in conjunction with the Head Chef
• Participate in the design of seasonal menus and purchase all food and food related products
• Maintain cost controls, ensuring minimum wastage
• Ensure all menus are costed and priced accurately
• Maintain all equipment within the catering operation through due care and diligence
• Ensure engineer call outs for all repairs on catering equipment are effectively managed to ensure the best life of all kitchen equipment
• Assist the Head Chef in discipline of all staff in line of command in liaison with HR
• Take an active part in Training Days and participate in the staff meetings to help identify training needs
• Undertake staff briefing with all team members at the start of their working day Ensure timesheets are signed off and submitted to payroll on time
• Assist the head chef complete annual appraisals to ensure continued staff development and appraisal
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers
• Support and promote all company policy, with specific attention to Equality & Diversity, Customer Care, Health & Safety and Data Protection
• Ensure a safe working environment is maintained at all times with particular regard to the health, safety and welfare of customers, visitors, staff and yourself.
• Any other reasonable duties required for the smooth running of the Catering & Bars Team

Experience

=         Proven experience as sous chef in both retail and event catering

=         Exceptional proven ability of kitchen management

=         Ability in dividing responsibilities and monitoring progress

=         Outstanding communication and leadership skills

=         Up-to-date with culinary trends and optimised kitchen processes

=         Good understanding of useful computer programs (MS Office, restaurant management software, POS)

=         Credentials in health and safety training

=         Degree in culinary science or a related catering certificate

=         Ability and willingness to develop excellent customer service skills is essential

=          Excellent cooking skills.

=         Good organisational skills.

=         The ability to control a budget and work with figures.

=         The ability to work under pressure and make quick decisions.

=         The ability to stay calm and overcome any food production problems.

Personal attitude/ attributes:

• Positive and helpful attitude.
• Flexibility, dedication and commitment.
• Willingness to learn new skills and activities.
• Ability to work and contribute as a member of a team.
• Excellent communication and interpersonal skills.
• Works well under pressure and to deadlines.
• Understands the importance of good internal and external customer relations.
• An excellent eye for detail and a commitment to excellence.
• High dress & appearance standards and excellent time keeping.
• Reliable and takes a positive and enthusiastic approach to work.
• Ability to work weekends and evenings and unsociable hours.

Competencies:

The REP uses a competency framework to describe the abilities and personal attributes that are displayed by people who are successful in this particular position.  We use the framework during selection, performance appraisals and change management processes.

=         Attention to detail - supports quality through accuracy and efficiency

=         Achieving Results - actively contributes to organisational success at various levels

=         Business Focus – ensures all actions support organisational aims and objectives

=         Expertise In Role – has prolonged or intense experience of practice or education in role

=         Team working – works collaboratively with others to achieve common goals

=         Safety Orientation - actively considers the safety and wellbeing of self, customers and staff

=         Planning and Organising – plans, schedules and prioritises tasks to deliver a programme

=         Customer Orientation - positively influences customer opinions and behaviours

=         Procedural Adherence - supports and develops policies, procedures and systems of work