SOUS CHEF

Sous Chef An Exciting Opportunity with a Fantastic company £38,000 The Head Chef will lead the culinary team with passion and dedication, ensuring the highest standards of food quality and presentation. This role demands a visionary leader who embodies our values, drives operational efficiency, and cultivates an environment of innovation and ethical practices. A Day in the Life of an Executive Sous Chef 1. Leadership and Team Development Lead, inspire, and develop kitchen staff to achieve their full potential, fostering a culture of continuous learning and improvement. Work closely with the Executive Chef and management team to create a harmonious and efficient work environment. Conduct regular training sessions to ensure team are knowledgeable about new techniques, menu items, and safety protocols. 2. Culinary Excellence Ensure all dishes are prepared to the highest standards, maintaining consistency and excellence in taste and presentation. Collaborate with the Executive Chef to develop and refine recipes, incorporating seasonal ingredients and innovative techniques. Uphold the restaurant's culinary standards, ensuring every dish meets our commitment to excellence. 3. Operational Efficiency Oversee inventory levels, order supplies, and manage waste to ensure cost-effective operations without compromising quality. Implement and maintain efficient kitchen processes, ensuring timely and accurate food preparation and service. Ensure the kitchen adheres to all health and safety regulations, maintaining a clean and organized workspace. 4. Guest Experience Prioritize guest satisfaction, ensuring every dish enhances the dining experience and meets guest expectations. Actively seek and incorporate guest feedback into menu and service improvements. Support front-of-house staff during service, ensuring smooth communication and exceptional guest experiences. 5. Innovation and Entrepreneurship Bring new ideas to the table, contributing to menu innovation and unique culinary experiences that set us apart. Stay informed about industry trends, incorporating relevant innovations into our offerings. Address and resolve kitchen challenges proactively, using creative thinking to overcome obstacles. 6. Ethical Practices Demonstrate honesty and integrity in all interactions, ensuring ethical practices are followed in the kitchen. Promote and implement sustainable practices, including sourcing ingredients responsibly and minimizing waste. Foster a respectful and inclusive kitchen environment, valuing diversity and treating all team members fairly. Outstanding Leadership - Productivity management – You can meet all expected deadlines within the structured working week, along with any ad hoc activities and tasks your team will need from you. You focus on making each project the best you can, using delegation to help achieve multiple wins. Development – Using the brand training, you will have regular conversations about your and your team's development. You will speak openly about your own learning needs, encouraging reflection and discussion about how we can all progress. People Management – With support from SO, you can support any required people management incidents, such as areas of concern conversations. Performance – You will be set various KPIs that you will work towards. Using your team around you, you will delegate tasks to help the venue achieve these targets. These KPIs will defer depending on what area of the business you are responsible for. Communication – You will have excellent and clear communication skills. Your team will know precisely what is expected of them at all times. You will always be approachable and a role model in communicating with others. Culture – You will live and breathe a positive working culture, setting the expectation for a positive working environment.We are a fun yet hard-working company, and you will personify that culture. We don't look for the complete package; all we look for is the willingness and grit to be the best you can be daily. We will support you through various learning initiatives to help you achieve all required to meet this expectation. Other permanant roles are avilable - chef de partie and Breakfast chef. PLEASE APPLY TO THIS ADVERT WITH YOUR UP TO DATE CV INDPB TPBN1_UKTJ