Senior Sous Chef - Monday to Friday

Job content

LOCATION:City of London School for Boys (TERM TIME ONLY)

REPORTING TO:Head Chef

DIRECT REPORTS:Commis Chef / Kitchen Porters / General Assistants

OVERALL OBJECTIVES:To assist the Head Chef in the management of the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.

SPECIFIC RESPONSIBILITIES:

• To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
• To carry out the smooth and efficient running of the section as appropriate.
• To assist the Head Chef with compiling food orders and developing new food concepts.
• To plan, prepare, cook and present food to the standards required by the company and the client.
• To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

CLIENT SERVICE:

• To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
• To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
• To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

PEOPLE:

• To assess kitchen team performance and recognise training needs and potential as appropriate.
• To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
• To motivate and lead by example, ensuring you and your team have fun at work and are proud of your effort.
• To treat your team at location as you would expect to be treated.

FINANCIAL MANAGEMENT:

• To ensure all financial controls, costings, wastage and orders are met within the client budget.
• To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT:

• To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
• To ensure all equipment is well maintained and is in good working order.
• To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
• To ensure that all company procedures and work instructions are fully understood and practised by all employees.
• To promote and encourage environmental improvement initiatives as appropriate within the business.

Job Types: Full-time, Permanent

Salary: £27,000.00-£30,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Gym membership
• Life insurance
• Referral programme
• Sick pay
• Store discounts

Schedule:

• 8 hour shift
• Holidays
• Monday to Friday
• Overtime

Experience:

• Chef: 3 years (required)

Work remotely:

• No