Sous Chef
Job Type : Permanent, Full Time
Salary : £29000 – £32000/annum Bonuses
My client in Stafford are looking to recruit a Sous Chef to join our award-winning kitchen team at a well-known Hotel & Restaurant in the area.
Summary of Responsibilities
Assist the Head Chef to ensure The Restaurant maintains and exceeds existing food standards.
Be responsible for all food standards.
Assist the Head Chef in managing a multi-skilled team and have an input into recruitment, training, development and managing performance as well as organising shift patterns and staffing levels.
Providing a complete ‘hands-on’ approach in all areas.
Key Skill Areas
Communication – Communicates relevant information on a timely basis and in a style and format suitable to the audience and occasion.
Ensure staff are fully briefed prior to service.
Provide input into the team, giving and accepting feedback on performance.
Actively promote cooperation across The Lewis Partnership properties and ensure effective communication is maintained with head office departments such as Central Reservations, Compliance, Marketing and HR.
Be a point of contact for customer comments and other customer communication – ensure that all customer communication is of an excellent standard.
Customer Focused – Demonstrates a clear commitment to achieving high standards of customer service. Anticipates and focuses on the needs of customers and acts to ensure they are met.
Act as a role model for all staff in delivering superlative customer service appropriate for the establishment and training team members to consistently achieve the same standards.
Encourage customer feedback and utilise any negative feedback as a learning experience and to promote continuous improvement.
Suggest improvements and new ideas where appropriate to drive forward standards and encourage suggestions for improvement within the team.
Have awareness of competition and benchmark standards against those of competitors at every opportunity.
Ensure that all customers are delighted with food standards, building word of mouth recommendations and ensuring customers return.
Personal Standards – Achieves results through effective self-management and reflects company standards.
Work with a positive and highly professional approach at all times whether dealing with colleagues or customers.
Encourage positive working relationships within immediate and wider team, sharing knowledge and suggestions for improvements for the benefit of the business.
Assist the Head Chef in highlighting and dealing with any people issues and manage conflict or dissent within team.
Behave in a way that reflects culture and values of the business, helping towards achieving business excellence in all areas.
Teamwork – Achieves results through effective teamwork. Has a positive approach to the team.
Work with the Head Chef and Operations Manager to encourage team building to ensure a cohesive relationship between FOH and BOH with an excellent rapport and maximum efficiency.
Motivate and encourage team through coaching and mentoring, giving feedback when required and dealing with issues head-on.
Helping people to maximise their contribution to the business, sharing knowledge and skills with the team including supporting new team members.
Work flexibly across all areas of the business to assist the Directors.
Delivery of Job – Consistently achieves the standards / responsibilities outlined in the agreed job description.
Ensure maximum profitability through efficiency in costs and staffing levels, maximising of business and minimising of wastage.
Aim to exceed targets through innovation and development of business, seeking new ways, personally and through the team, to improve both quality and profitability.
Assist the Head Chef and Compliance Manager in ensuring The Restaurant meets all its legal requirements in areas such as Health and Safety, Licensing, Fire Safety etc.
Have a good knowledge of our IT systems e.g. ResDiary and utilise them wherever possible.
Assist the Head Chef in identifying problems or issues, e.g. people issues, customer complaints etc and act to prevent reoccurrence where ever possible.
Maintenance of reputation and accolades through high standards of food and development of team.
Qualifications / Level of Experience
Educated to at least GCSE Level standard or equivalent
Level 3 Catering qualifications
At least 2 years’ experience in a fresh food led kitchen
Personal Qualities
Professional appearance and high personal standards
Confident, personable and diplomatic
Numerate, literate and familiar with Microsoft Office
Working Pattern / Environment
Based operationally at The Restaurant in Stafford, working with normal working hours being 45 over 5 days, Wednesday – Sunday. Flexible to attend meetings where required.
Company Benefits
CycleScheme
Employee Assistance Programme
Discounts via Hospitality Rewards
Cash Back card via Byond
Birthday and Christmas off
Staff discount increasing with time
£40 vouchers for any of our properties for your birthday
40% on shift discount
Fully funded training
Staff events
More Information
- Address Stafford
