Sous Chef - Brighton in Brighton at Yellow Hat

Date Posted: 8/23/2019

Job Snapshot

Job Description

The Sous Chef is second-in-command to the Head Chef. They are responsible for food production and assumes the role of Head Chef in their absence. An important role in the kitchen, the Sous Chef is responsible for the smooth day-to-day running of food preparation and working practices., whilst meeting Health & Safety Regulations, financial controls and the management and development of kitchen teams.

This post is full time working 5 days out of 7 and 40 hours per week.

Key Responsibilities

* To ensure all food hygiene and Health & Safety practices are monitored, met and recorded in line with organisational policies and current legislations.

* Ensure all food produced is to the agreed standard, developing innovative approaches ensuring market trends and cultural requirements are met.

* To work within the agreed budget, administer unit controls in line with budget and consistently seek and implement ways of improving the quality and cost effectiveness of the service.

* Manage financial and administrative requirements to ensure budgets and Policies are adhered to.

* To ensure that individual learning needs are met through provision of high-quality training and development to inspire learners in developing their skills and capabilities.

* To keep abreast of best practice within the Catering sector to ensure training and development remains relevant and innovative.

* To lead and motivate the team to ensure agreed qualitative outcomes are achieved and customer service expectations are achieved and maintained.

* Delivery of a proactive, flexible and positive customer experience to ensure individual service users' needs are met.

* Take part in meetings with residents to discuss and agree catering functions across the home, and to address special needs or dietary requirements of residents. This must include knowledge of cultural and religious preferences.

* Support cost-effective stock control systems to minimise waste and ensure these are in place.

* Ensure equipment checks are maintained, liaising with Maintenance to ensure equipment is serviced regularly. Report any faults immediately to the Head Chef for action.

* Deputise for the Head Chef in their absence and comply with their responsibilities as outlined by the Registered Manager.

* Attend initial and update mandatory training as required. Actively engage in personal professional supervision including quarterly one-to-one meetings and a yearly performance review, ensuring personal professional knowledge and competency is maintained.

* Work flexibly within contracted hours to ensure resources are used efficiently and, where chosen, sign an opt-out clause under Working Time Directives

What you'll need:

* City of Guilds 706 1 / 2 or equivalent of

* Appropriate supervisory experience and relevant qualifications pertaining to the safe delivery of Food & Hygiene or Catering Services. NVQ Level 2 or 3

* At least five years' experience in a busy kitchen

* Awareness of COSHH and CQC regulations

* Experience of working to deadlines and adhering to budgetary requirements.

* Takes responsibility for own work and making improvements where possible

* Awareness of waste disposal techniques and infection control

* Understands the challenge of and sensitivity needed to care and support vulnerable people

* Working knowledge of Health and Safety legislation

* Ability to organize and prioritise workload, and work under pressure

* IT Literacy - with an ability to pick up new systems with ease

* Ability to communicate and manage interpersonal relationships, including influencing skills.

* Can give excellent customer service

* Can take responsibility for own development, willing to attend training.

* Can working with others in a multi-cultural team

* Energetic, passionate and proactive attitude

* Positive and flexible attitude

* Motivated to develop knowledge of the community and how the service operates within it

Yellow Hat UK is acting as an Employment Agency in relation to this vacancy.