Sous Chef

Position: Sous Chef

Report to: Executive Chef / Head Chef

Main function of post: The management of the Kitchen under the rules of the Executive Chef to ensure GPs and standards are met whilst assisting with club cost controls and company development.

Supervisory responsibilities: All Kitchen employees and Front of House staff (Assistant Manager excluded).

Hours: Significant flexibility will be required to meet business needs (including weekends).

Main duties, beside Kitchen responsibilities to include:

1. Restaurant Wide Maintenance: (assist the executive chef & Facilities Manager)
   Ensure budgets are met.
   Assist with sourcing contractors that provide efficient cost-effective solutions.
   Ensure all Health and Safety requirements are met regarding this area.
   Looking after the servicing of Kitchen equipment.
2. Wage, Stock, Maintenance Controls: (assisted by executive chef)
   Ensure that budgets are met.
   Produce rotas when required.
   Work with the HR service provider to ensure any actions regarding wage costs are compliant.
   Advise the HR service provider of vacancies on a weekly basis.
   Manage all holiday/leave records and issues.
   Accurate stock takes are carried out as required; outcomes are reported and investigated where required.
   Purchasing within agreed par limits.
3. Training and Development: (support the executive chef)
   Identifying training needs.
   Ensure the agreed company induction is carried out for all kitchen employees.
   Ensure the company meets required legislative training levels.
   Work with the executive chef service provider in arranging training for chefs whilst identifying key staff for promotion and development.
4. Menu Development: (support the executive chef)
   Awareness of market trends.
   Working on developing new dishes and seasonal menus.
   Accurate costings to meet agreed GPs.
   Ensure all menus are up to date and meet calendar diary dates and special events needs.
   Ensure all marketing/websites reflect any menu changes and/or promotions.
5. Health and Safety/Food Hygiene: (support the executive chef)
   Ensure Health and Safety and Food Hygiene legislation is met.
   Work with the Restaurant Management teams to ensure areas of concern are dealt with.
   Ensure appropriate action is taken with regards to RIDOR and the reporting of any claims of food poisoning, whilst liaising with Food Alert regarding relevant issues.
   Oversee all areas of Kitchen cleaning.
   Ensure all Restaurant and Kitchen employee uniforms are clean and employees well presented.
6. Sourcing of Suppliers: (support the executive chef)
   Ensuring all suppliers offer best prices possible whilst maintaining quality.
   Sourcing of new suppliers to meet menu needs.
   Agreement of suitable payment terms/delivery timings.
7. New Openings and Acquisitions: (support the executive chef)
   Assist the executive chef service provider with the recruitment of staff.
   Assist with the pre-opening training of staff as and when required.
   Ensure brand standards are met in new openings and are consistent.
   Assist in promoting the Company culture and ensuring standards are embraced in any acquisitions.
8. Miscellaneous:
   Adhoc projects.
   Assisting in raising the profile of CHUCS Bar and Grill.
   Any other reasonable requests from the Executive Chef.

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