CHLH/2505/01 Sous Chef

High Life Highland; Inverness; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a passionate Kitchen Supervisor to enhance the culinary experience at their facilities. This role involves leading the kitchen team, supporting the Head Chef, and creatively designing appealing menus while maintaining high standards of food safety and hygiene. The ideal candidate will promote a collaborative workplace culture and engage in continuous professional development. This is a fantastic opportunity to contribute to a vibrant team that values sustainability and innovation in the culinary arts.

Qualifications

• Experience in a supervisory role within a kitchen environment.
• Strong understanding of food safety and hygiene regulations.

Responsibilities

• Lead the kitchen team in the Head Chef’s absence and support performance management.
• Assist in menu creation and ensure compliance with food safety standards.

Skills

Team Leadership

Menu Design

Food Safety Standards

Cost Management

Communication Skills

Education

Culinary Arts Certification

Food Safety Certification

Tools

CookSafe Model

Job description

KEY DUTIES AND RESPONSIBILITIES INCLUDE:

1. Actively promote a positive and collaborative workplace culture that supports the Charity’s purpose of Making Life Better and i-care values to increase morale, productivity, and performance.
2. Lead the kitchen team in the Head Chef’s absence, supporting all aspects of supervision, including monitoring performance, discussing progress, arranging support, rostering, performance management, discipline, and training.
3. Assist the Head Chef in creatively producing menus that are appropriate and appealing to all clients and markets, balancing flair and practicality.
4. Deputise for the Head Chef when necessary.
5. Work with the Head Chef to increase income, manage costs, and reduce wastage within the organisation's parameters.
6. Ensure supplies are correctly ordered, accepted, secured, stored, and stock managed to a high standard.
7. Maintain up-to-date, accurate training records and ensure team adherence.
8. Follow all policies and procedures, including health and safety and current legislation, reporting concerns promptly.
9. Ensure activities comply with Food Safety Standards, using the CookSafe model, and report issues to the Head Chef.
10. Maintain a quality control audit for the department and report issues accordingly.
11. Use the communication network effectively within the team and with management to improve daily operations.
12. Address action points from reviews/appraisals and participate in training sessions.
13. Work on a rota basis, including evenings, weekends, and bank holidays.
14. Aim to reduce wastage and uphold sustainability and environmental values.
15. Respond professionally and positively to feedback, focusing on solutions.
16. Engage in continuous professional development and monitor industry trends to improve the Inverness Castle Experience.
17. Maintain high standards of cleanliness and order in catering facilities, reporting issues promptly.
18. Assist and support other areas of High Life Highland with projects, training, or cover during holidays or sickness.