Senior Sous Chef

Dalmeny Hotel.; Lytham St Annes; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading hospitality venue in Lytham St Annes is seeking a Senior Sous Chef to manage kitchen operations under the Head Chef's guidance. Responsibilities include staff management, maintaining food standards, and overseeing kitchen safety protocols. Ideal candidates will possess strong leadership and organisational skills, ensuring the highest quality of customer service is provided. This company values innovative thinking and is eager to expand their culinary offerings. Effective communication and teamwork skills are essential.

Qualifications

• Strong leadership skills in a kitchen environment.
• Ability to ensure high-quality food standards.
• Experience in managing kitchen personnel and operations.

Responsibilities

• Assist the Head Chef in managing kitchen operations.
• Provide leadership support and act as deputy.
• Manage kitchen employee training and induction.

Skills

Good communication

Excellent organisational skills

Ability to manage various priorities

Professional manner

Able to work in a team

Job description

Under the guidance and supervision of the Head Chef, the Senior Sous Chef is to manage the day to dayoperations 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.

Duties and Key Responsibilities of the Senior Sous Chef

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.

The Senior Sous Chef is to:

• 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.

General Responsibilities

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.

Other Skills

• 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.

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