Sous Chef

The Oak Inn; Bank; On-site; GBP 28,000 - 36,000; Full time

Job summary

The Oak Inn in the United Kingdom is seeking a dedicated sous chef to support the head chef, supervise the kitchen team, and help shape the dining experience.

You will assist in menu development, train and manage staff, coordinate day-to-day kitchen operations, and ensure food safety, quality, taste, and presentation across all dishes.

This full-time, on-site role requires leadership under pressure, precise inventory control, cost awareness, and collaboration on seasonal menus and special events.

Responsibilities

• Assisting the Head Chef: The sous chef works closely with the head chef to develop menus, create recipes, and plan daily specials. They collaborate on designing the overall culinary vision for the establishment.
• Supervising Kitchen Operations: The sous chef oversees the day-to-day operations in the kitchen. This includes coordinating and delegating tasks to the kitchen staff, ensuring smooth workflow, and maintaining high standards of food quality, taste, and presentation.
• Training and Managing Staff: The sous chef plays a crucial role in training and developing the kitchen staff. They provide guidance, instructions, and support to the team members, ensuring that they adhere to food safety and hygiene standards, and maintain consistency in food preparation.
• Food Preparation and Cooking: The sous chef actively participates in food preparation and cooking. They are skilled in various culinary techniques and are responsible for preparing complex dishes, sauces, and garnishes. The sous chef ensures that all dishes leaving the kitchen are cooked to perfection and meet the establishment's standards.
• Inventory Management: The sous chef assists in inventory management, including monitoring stock levels, ordering ingredients, and ensuring proper storage and rotation of perishable items. They help in controlling food costs and minimizing waste.
• Menu Development: The sous chef collaborates with the head chef in creating new dishes, developing menus, and planning seasonal or special event menus. They may also contribute to menu engineering and pricing decisions.
• Quality Control and Presentation: The sous chef ensures that all dishes meet quality standards and are visually appealing. They pay attention to details such as portion sizes, plating techniques, and food presentation to maintain consistency and enhance the dining experience.
• Maintaining Hygiene and Safety Standards: The sous chef enforces strict adherence to food safety regulations, sanitation guidelines, and kitchen cleanliness. They lead by example and ensure that all staff members follow proper hygiene practices.
• Handling Pressure and Problem Solving: The sous chef thrives in high-pressure environments and is adept at multitasking. They troubleshoot any kitchen issues, resolve conflicts, and make quick decisions to maintain smooth operations during busy periods.

Job description

PURPOSE OF JOB:

As the second-in-command in the kitchen, the sous chef supports the head chef and supervises the kitchen staff.

RESPONSIBILITIES

• Assisting the Head Chef: The sous chef works closely with the head chef to develop menus, create recipes, and plan daily specials. They collaborate on designing the overall culinary vision for the establishment.


• Supervising Kitchen Operations: The sous chef oversees the day-to-day operations in the kitchen. This includes coordinating and delegating tasks to the kitchen staff, ensuring smooth workflow, and maintaining high standards of food quality, taste, and presentation.


• Training and Managing Staff: The sous chef plays a crucial role in training and developing the kitchen staff. They provide guidance, instructions, and support to the team members, ensuring that they adhere to food safety and hygiene standards, and maintain consistency in food preparation.


• Food Preparation and Cooking: The sous chef actively participates in food preparation and cooking. They are skilled in various culinary techniques and are responsible for preparing complex dishes, sauces, and garnishes. The sous chef ensures that all dishes leaving the kitchen are cooked to perfection and meet the establishment's standards.


• Inventory Management: The sous chef assists in inventory management, including monitoring stock levels, ordering ingredients, and ensuring proper storage and rotation of perishable items. They help in controlling food costs and minimizing waste.


• Menu Development: The sous chef collaborates with the head chef in creating new dishes, developing menus, and planning seasonal or special event menus. They may also contribute to menu engineering and pricing decisions.


• Quality Control and Presentation: The sous chef ensures that all dishes meet quality standards and are visually appealing. They pay attention to details such as portion sizes, plating techniques, and food presentation to maintain consistency and enhance the dining experience.


• Maintaining Hygiene and Safety Standards: The sous chef enforces strict adherence to food safety regulations, sanitation guidelines, and kitchen cleanliness. They lead by example and ensure that all staff members follow proper hygiene practices.


• Handling Pressure and Problem Solving: The sous chef thrives in high-pressure environments and is adept at multitasking. They troubleshoot any kitchen issues, resolve conflicts, and make quick decisions to maintain smooth operations during busy periods.

Compensation: To be discussed