Senior Sous Chef

Under the guidance and supervision of the Head Chef, the Senior Sous Chef is to manage the day to day operations of all kitchen outlets to the standard set by Company management.

To ensure all kitchen staff are properly inducted, suitably qualified, experienced and can deliver t foodto a high-quality standard.

The Senior Sous will undertake all tasks and direction given by the Head Chef.

The Senior Sous Chef will assist the Head Chef in managing specific targets as set by Company management. These targets may include but not be limited to payroll and Cost of Sales and revenue targets.

• Provide leadership support to the Head Chef in line with Company values and vision. Act as the deputy manager for the Head Chef in his absence.
• Maintain a high standard of personal catering skills, promote industry best practice and develop opportunities to expand the menu with innovate ideas and techniques.
• Manage kitchen employee induction and training. Ensure prior to commencement of work, new employees are appropriately trained and qualified.
• Be responsible to the Head Chef for Kitchen Management including personnel rota’s, kitchen roles, responsibilities and equipment operating & cleaning processes.
• Be responsible for Kitchen Health and Safety management and the Control of Substances Hazardous to Health regulations (COSHH).
• Monitor key departmental controls including but not limited to:
• o Payroll, Cost of sales and Kitchen expenses.
• o Menu cost & pricing; maximise profits whilst maintaining restaurant quality.
• o Product selection and inventory management.
• Ensure all food is prepared, presented and served in line with Company standards whilst exceeding Customer expectations.
• Manage all Key Performance Indicator (KPI) reporting such as Flash Food & Cost of Sales reporting.

The Senior Sous Chef is a key leadership role within the Company. The role requires strength of character, intelligence whilst being effectively manage kitchen employees. The Senior Sous Chef is the deputy Head of Department and is to maintain a high level of working knowledge of all aspects of the kitchen and food storeroom.

The Dalmeny Staff Handbook provides Hotel Policies which the Employee is to adhere to. Topics covered in the Staff Handbook include policies on:

• Dress Code.
• Expenses.
• Anti-harassment and bullying.
• Anti-corruption and Bribery.
• Disciplinary and Capability procedures.
• Grievance procedures.
• Sickness absence.
• Leave.
• Health and Safety Policy.
• Data protection.
• IT and Communications.
• Rota and personnel scheduling.
• Social media.
• Health and Wellbeing.

• Good communication.
• Excellent organisational skills.
• Professional manner when dealing with Customers and colleagues alike.
• Ability to manage various priorities at the same time.
• Ability to manage own workload.
• Able to work in a team.

To apply for this role, please click on the apply button below.