Senior Sous Chef

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Position (job title): Senior Sous Chef

Reports to: Head Chef

Responsible for: Sous Chef / Junior Sous Chef / Chef De Partie / Commis Chefs / Kitchen Assistants

Location: Aldwark Manor Estate, Aldwark, Nr. Alne, York, YO61 1UF

Hours of work: 46 hours per week

Benefits:

• Apprenticeship and other development opportunities.
• Gym and leisure use.
• Share of gratuities.
• Hospitality Rewards platform.
• Employee Assistance Program.
• Free meals on duty.
• Refer a friend bonus.
• Free golf for yourself and discounted for friends and family.
• Uniform provided.
• Food and Beverage Discount when dining at our Hotel of 20%.

Aldwark Manor Estate is a privately owned Hotel with Golf, Spa and Leisure facilities nestled in a picturesque village between York and Harrogate. Set in 185 acres of beautiful countryside, this luxury Hotel provides a complete escape for both business and leisure guests and is a popular venue for weddings.

Over the last few years, the Hotel has undergone major renovations in the bedrooms, restaurant, residents lounge, sports bar and all public areas with further plans to redevelop and expand throughout 2024 and 2025 increasing the number of Bedrooms, an additional fine dining restaurant, self-contained Golf facilities, as well an opulent new Spa with state-of-the-art facilities.

Our values: "Never be ordinary" in our product, quality or people with the aim of being "Always Aldwark" in meeting our guest's and team expectations.

Main duties and purpose of the role:

As Senior Sous Chef, you will be overall responsible for the Kitchen and its staff in the absence of the Head Chef and Executive Head Chef, directing all kitchen activities and ensuring the preparation of our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You'll also ensure quality, kitchen maintenance and inventory functions are kept to the highest standards - to make sure your kitchen is always running smoothly.

The main purpose of the role is to manage the quality and food production of all catering, lead and inspire the team to deliver the highest standards and ensure legislative requirements are met.

• Excellent cooking skills with a strong understanding of produce and ingredients.
• Experience in producing menus that are both creative and profitable.
• Ensure that dishes are produced to the Head Chef specifications and standard.
• Excellent leadership skills with experience of developing and leading a team.
• Strong communication skills through a variety of means: departmental meetings, Function sheet meetings, Health and Safety meetings etc.
• Flexible and adaptable, with the ability to stay calm under pressure, adapting your approach to complete routine and non-routine tasks.
• Exceptional organisation and planning skills through Standard operating procedures. High attention to detail and accuracy - great at managing one's own time and the time of the team.
• Drive & self-motivated. Excellent knowledge of kitchen related legislative requirements/audits.
• Deputise for Head Chef in absence.
• To be responsible for HACCP and Health and Safety for the department under the Head Chef's guidance and company procedures.