Sous Chef

Overview

Thorpeness Golf Club & Hotel
Lakeside Avenue
Thorpeness
Leiston
IP16 4NH

Thorpeness Golf Club and Hotel are looking for an experienced and enthusiastic Chef to join their kitchen team as a Sous Chef.

Salary | £34,000pa

Working with the Hotel Folk means you'll have 179 days off a year, with a flexible schedule of four days on and three days off. This innovative approach gives you more time to spend with your family, pursue your passions, and enjoy the activities you love outside of work. We believe in creating a work environment that not only supports your professional growth but also your personal wellbeing.

We understand the importance of work-life balance, and that's why we offer a unique structure that sets us apart in the industry.

To deputise for the Head Chef and support the Head Chef in both managing and motivating the kitchen team.

Management:

• Assist the Head Chef in planning and delivering balanced menus of interest, quality and consistency
• Produce food that is of a consistently high standard
• Put forward ideas and suggestions for new menu development
• Supervise the work of the fellow chefs and kitchen porters
• Take part in the induction and on-going training of all kitchen staff
• Be involved in staff recruitment, appraisal and performance management
• Report any current or potential staffing/employment issues as soon as possible
• Carry out all required checks and controls e.g. temperature checks, food storage and stock rotation, stock control, cleaning
• Store food and cleaning materials correctly

Customer Focus:

• Work closely with the team to deliver the highest possible standard of service to guests and be aware of any special or dietary requests
• Promote a “customer first” culture within the team
• Respond to guest and customer requests courteously and efficiently at all times
• Help, support and encourage team members wherever necessary and possible
• Work closely with other departments to deliver the highest possible standards of service

Administration:

• Help to ensure that all procedures are recorded and kept up-to-date
• Ordering with cost and quality at the forefront and consistently on a daily basis to ensure financial performance and control
• Take part in stocktaking. In the absence of the Head Chef ensure that stocktakes are carried out on time
• Make a positive contribution to the success of the team eg: suggest improvements, initiatives, opportunities to reduce wastage etc
• Help to ensure that the other team members adhere to all fire, health, safety and hygiene standards and procedures

• Impeccable personal presentation.
• Attend management and training meetings
• Keep own knowledge and skills up-to-date
• Wear a uniform
• Be able to work flexibly – working shifts, weekends and bank holidays
• Be willing to cover in other hotels within the group

The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which are not listed in this job description, but which are commensurate with the post.

If you think you might be well suited to this role and would like to apply, please send your CV to our HR team by emailing