Senior Sous Chef - Walton on Thames

Burhill Group Limited; Walton-on-Thames; On-site; GBP 30,000 - 40,000; Full time

Job summary

A premier golf and leisure destination is seeking a Senior Sous Chef to manage day-to-day kitchen operations. Responsibilities include menu development, food cost management, and team leadership to provide exceptional service. Ideal candidates should possess strong food service knowledge and excellent communication skills. This role offers opportunities to thrive in a dynamic culinary environment.

Qualifications

• Knowledge of Food Service is essential.
• Strong Team Work capabilities are necessary.
• Excellent communication and presentation skills required.

Responsibilities

• Assist Executive Chef in food preparation and service.
• Manage food cost to meet budget.
• Create and develop menus and ensure quality service.

Skills

Results Driven

Teamwork

Problem Solving

Communication Skills

Time Management

Flexibility

Leadership

Job description

Senior Sous Chef – Walton on Thames, Burhill Golf Club

Reporting to: Executive Chef

Vision of the Role: Working alongside the Executive Chef to oversee responsibility for the day‑to‑day food preparation at Burhill Golf Club and for controlling the food cost of sales to budget. To help nurture, develop and retain a team of kitchen professionals, motivating and leading them to deliver exceptional service that meets and exceeds our customer's needs. To safeguard the long‑term success of Burhill Golf Ltd for its stakeholders, the Senior Sous Chef will display determination and focus in guiding all the elements of the Food & Beverage area to the highest level ensuring that Burhill Golf Club is recognised as the premier family‑centric golf and leisure destination of the surrounding area.

Measurement of Success: The Senior Sous Chef will be measured against key criteria: Customer loyalty measured by Net Promoter Score (NPS) Passing audits Achieving Monthly and Annual month end results and profitability as per budgeted percentages.

Key Responsibilities

• Assist the Executive Chef in influencing and positively managing the development of organisational culture putting the team and their continued development / challenge at the forefront.
• Keep abreast of changes in the food market in which Burhill operates and use this knowledge to identify opportunities for all areas of food.
• To support the Executive Chef in overseeing and managing all food preparation and food service across Burhill Golf Club.
• Review all bookings for catered activities including group golf, functions, weddings and meetings.
• Maintain the existing food program and develop new concepts and strategies that ensure the highest possible levels of quality, that meets and exceeds customer expectations, and that encourages new and repeat custom.
• Create and develop menus and prices, in conjunction with the Executive Chef.
• Conduct a daily tour of the kitchen and food store rooms to ensure a clean and tidy operation.
• Achieve a minimum of a pass in the food and beverage and food safety audits.
• To record all food deliveries via F N B Shop.
• Manage projects, monitor and evaluate their success as required.
• Oversee the care and maintenance of all assets within the kitchen.
• Ensure that all policies and procedures related to the operation of the Food & Beverage Department are enforced and implemented appropriately, including personal management, sanitation, food preparation and health & safety.
• People Management - ensure all team members are performing to their optimum ability, recognising and rewarding high and exceptional performance and performance managing under or poor performers.
• Regular, relevant and timely communication across the team to ensure full understanding and transparency of company objectives and performance.
• Support the Executive Chef in taking an active role in the recruitment and consistent induction of all staff members, taking responsibility for their welfare and their development.
• Ensure personal and team compliance within the BGL Academy is % at all times.
• Maintain a strong network with the kitchen team to support robust collaboration.
• Support the Executive Chef in controlling food labour costs, in line with set budgets by accurately forecasting staffing levels.
• Support the Executive Chef in controlling all food income and expenditure in line with budgeted margins.
• Achieve revenue and contribution targets and identified KPI's for each aspect of Food.
• Complete month end procedures for Food in line with BGL company stock taking procedures.
• Adhere and monitor compliance of purchasing policies and procedures.
• Ensure all BGL procedures and policies are adhered to.
• Customer Experience Ensure that all kitchen team members consistently deliver outstanding service and food quality levels to achieve maximum customer satisfaction.

Competencies and Role Specific Requirements

• Competencies : Area of competency Required Level Results Driven (can do attitude) Extremely High Teamwork Extremely high Problem Solving and Decision Making (pragmatic) High Communication Skills High Managing Change High Planning & Organising High Continuous Improvement High Innovation & Creativity High Leadership High Analytical and Numerical Skills High People Management High Coaching & Development High Business Knowledge High Strategic Planning High 6.
• Role Specific Requirements : Knowledge of Food Service; Strong Team Work; Good time management, organisation, and prioritisation skills; Excellent communication skills; Excellent presentation skills; Must be flexible with regards to working hours.