SOUS CHEF FOR LUXURY LIFESTYLE & WELLNESS RETREAT Location: Dorset, UK Contract: Full-time, Permanent Salary: Between £33,000 - £38,000 gross p.a.
(DOE) + plus benefits Additional: 5 Star Hotel or Formal Plated Service Experience required Job Overview: The Chace People Team is seeking a talented Sous Chef to join our client's luxury lifestyle and wellness retreat.
In this pivotal role, you will support the Executive Chef in delivering a market-leading culinary experience, ensuring every aspect of food service exceeds guest expectations.
You will champion the company culture by fostering strong relationships with the team and driving the highest operational standards.
As an ambassador, you will enhance guest interactions and promote a sensory experience that embodies the essence of the retreat.
Key Responsibilities: Financial Control Assist the Executive Chef in implementing financial control procedures.
Ensure proper ordering procedures are followed and orders are signed as required.
Monitor the quality of produce and manage stock to minimize waste.
Conduct scheduled stock audits and identify opportunities for cost reduction.
Identify opportunities for cost reduction through supplier evaluations and menu innovations.
Ensure compliance with HR procedures regarding duty hours and leave management.
Kitchen Management Assist the Executive Chef in developing recipe files and proposing menu improvements for cost efficiency.
Ensure consistency and quality in food preparation and presentation, including adherence to safety standards.
Liaise with the Garden and Farm departments to secure fresh ingredients and test for quality.
Maintain cleanliness and organization in all kitchen areas to minimize waste and optimize efficiency.
Oversee timely delivery and quality checks of food items, ensuring accurate documentation.
Collaborate with service, housekeeping, and guest relations for seamless guest service.
Participate in equipment maintenance and report any issues to management promptly.
Health and Safety Take responsibility for implementing the company's Health & Safety Policy to ensure a safe environment for team members and guests.
Ensure compliance with HACCP and COSHH standards, including proper labeling, storage, and rotation of food stocks.
Conduct regular inspections and maintain daily and deep cleaning schedules.
Record necessary details, such as temperatures and expirations, as per required schedules.
Ensure all staff wear appropriate PPE and follow safety protocols consistently.
HR Management Ensure kitchen staff are briefed on daily requirements and maintain consistent, fair discipline.
Monitor attendance, manage leave rosters, and oversee overtime approvals.
Conduct regular on-the-job training to enhance staff skills and performance.
Coordinate training for the Food Service Team, Guest Relations, and Marketing on menu offerings and experiences.
Requirements: Ability to work independently and collaboratively within a team.
Ability to maintain high personal hygiene standards and uniform compliance.
Flexibility to work evenings, weekends, and outdoors as needed.
Training: Essential: Basic Food Hygiene, HACCP, COSHH, IT Literacy, First Aid at Work, Fire Safety, Manual Lifting, and strong communication skills.
Voluntary: WSET Level 2.