Sous Chef

Our Sous Chef will be responsible for the running of the kitchen in the absence of the Head Chef.
  You will be someone with strong culinary skills who is knowledgeable on our food and its' provenance.
A good people leader, who can demonstrate the skill set required for a smooth, hygienic kitchen operation, delivering quality plates at all times.
The Sous Chef will be responsible for: Assist in organising all the kitchen areas to ensure they are clean, hygienic and compliant.
  Understand the menus, including daily specials and are able to identify and prepare the relevant ingredients.  Sections are prepared and ready to work in with correct equipment in place.
Train junior chefs on areas where required and actively supports their development.
Can manage stock levels, ordering, inventories, and stock reconciliation.  Liaise with local suppliers for quality produce, including pricing for profit optimisation.
Ensure all compliance records are completed.
Appropriate action is taken for any out of spec readings.
  Service Delivery: Create dishes that are inviting, appealing and exciting for all guests, which reflects the vision of the business.  Deliver side dishes that excite guests leaving them wanting more.
Listen to feedback, communicate to the team, and take corrective action where appropriate.  Support the business in building sales around seasonal, exceptional and locally-sourced goods.  Ensure the service in the premises is delivered to a high standard.  Be passionate about food and build enthusiasm among team members for the great products they serve.
Create a positive, cohesive, friendly, calm, and fun working environment.