Sous Chef

WINE INNS; Belfast; On-site; GBP 25,000 - 35,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef to oversee daily kitchen operations at their Belfast location. The ideal candidate will have NVQ qualifications and a minimum of 2 years in a busy kitchen environment, with strong leadership skills. This full-time position offers flexible working hours and the opportunity to contribute to menu management and team development.

Benefits

Flexible working hours

Qualifications

• Minimum 2 years in a busy kitchen environment.
• At least 1 year in a senior kitchen role.

Responsibilities

• Manage the day-to-day running of the kitchen.
• Control costs and ensure quality of goods.
• Maintain kitchen hygiene and monitor costs.

Skills

Leadership

Teamwork

Knowledge of EHO regulations

Education

NVQ Level 2 and 3 in Food Preparation and Cooking

Intermediate Food Safety Certificate

Job description

Job Title: Sous Chef

Location: WINE INNS, Belfast, Northern Ireland, United Kingdom

Reports to: Head Chef

Direct Reports: Commis Chefs, Kitchen Porters

Purpose

Under the general direction of the Head Chef and within established procedures, oversee daily kitchen operations. Responsible for the kitchen in the Head Chef's absence.

Responsibilities

1. Manage the day-to-day running of the kitchen in conjunction with the Head Chef.
2. Control costs and ensure quality of incoming and outgoing goods.
3. Ensure proper storage conditions and stock rotation.
4. Maintain kitchen hygiene at all times.
5. Monitor costs and wastage.
6. Record daily temperature readings and hygiene procedures.
7. Follow allergen procedures and guidelines.
8. Assist in menu management, including costing, planning, and pricing.
9. Maintain high standards of personal hygiene and appearance.
10. Contribute to training and development of junior team members.
11. Perform other relevant duties as required.

Qualifications

• NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent.
• Intermediate Food Safety Certificate.

Skills and Experience

• Minimum 2 years in a busy kitchen environment, with experience across all sections and styles of cooking.
• At least 1 year in a senior kitchen role.
• Knowledge of EHO regulations, temperature checks, and record keeping.
• Leadership skills and ability to work well in a team.

Additional Information

• Flexible working hours.
• Full-time employment, mid-senior level position.
• Industry: Hospitality, Management and Manufacturing.