Sous Chef

IXORA Hotel & Spa; Conwy; On-site; GBP 25,000 - 35,000; Full time

Job summary

IXORA Hotel & Spa, nestled in the stunning surroundings of Snowdonia, is seeking a passionate Sous Chef to join their new adventure. This role involves leading the kitchen team, ensuring exceptional food quality, managing responsibilities in the absence of the Head Chef, and fostering a positive work environment. Competitive pay and excellent staff benefits await in this opportunity to shape an exciting culinary destination.

Benefits

Staff stays across the group

Service charge paid regularly

Uniform provided

Health Assured Employee Assistance Programme

Opportunity to develop

Full time contract

Competitive rate of pay

Qualifications

• Significant kitchen management and leadership experience.
• Experience in a supervisory role within a kitchen environment.

Responsibilities

• Provide leadership to the kitchen team and oversee meal production.
• Schedule work and maintain productivity levels.
• Monitor and manage food quality and costs.

Skills

Leadership

Team Management

Quality Control

Education

College qualification or equivalent experience

Job description

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IXORA Hotel and Spa opened in December 2024 which forms part of
Interesting Hotels Group, nestled in the breathtaking surroundings of
Snowdonia (Eryri) National
Park, IXORA Hotel & Spa is your modern sanctuary for leisure and
business alike. Surrounded by stunning panoramic mountain views and
serene natural beauty, we offer luxurious accommodations, onsite dining,
a fitness centre and tranquil Spa.

We are now looking for a Sous Chef who shares our passion for hospitality, and world-class customer
service. We value hard working, positive team players who are committed
to delivering an incredible experience for our guests. Want to be part
of this new adventure? Take a look at the full job description below.

Job Purpose

To provide the kitchen team with the
leadership to provide optimal cash profit from safe, high quality meal
production and to deputise for the Head Chef in his absence.

Main Duties and Responsibilities

• Schedule the team and allocate work to deliver optimal levels of productivity
• Maintain activity to minimise / eliminate risk relating to working environment, process and process output
• Maintain
  purchasing cycle in line with forecasted activity to minimise waste;
  ensure that robust processes exist to check contract pricing, delivery
  and yield
• Schedule commodity/product delivery and waste
  collection to fit with operational requirements and ensure appropriate
  contractor supervision
• Ensure appropriate controls and team
  awareness on the environmental impact of kitchen operations and ensure
  this impact is minimised
• Support your team to deliver the
  targeted KPI improvements in line with the agreed dish standards and
  kitchen management standard operating procedures
• Support your team by being in the department at the peak service periods
• Ensure a safe, secure and stimulating environment is provided for team members in the kitchen and supporting areas
• Ensure that all team members are fully equipped with the tools, skills, behaviours and knowledge required
• Ensure service teams are fully briefed on product availability and ‘recommend’ items pre service
• Ensure
  that all food dishes are fully specified and costed and that no
  products are delivered to our customers that do not fully meet this
  specification
• Ensure that all prescribed and designed processes, systems and standards are maintained
• Champion both tactical and ‘change’ initiatives instigated by brand or management
• Constantly
  provide the team with clear purpose they require, support with relevant
  learning experiences and feedback on individual /team performance
• Observe and coach the team to ensure they are continuing to develop their skills
• Ensure you have a personal development plan and elicit feedback from those you lead on a regular basis
• Maintain
  productivity, food cost and expense performance in line with targets;
  maintain required records on food waste, waste collection etc and work
  with nominated suppliers only
• Comply with all directive company policies and relevant legislation
• Monitor
  ‘Risk’ and maintain accurate records relating to HACCP, cleaning
  schedule activity, maintenance and servicing records, work‐wear contract
  requirements and all required safety certification
• Maintain stockholding of food /cleaning products at an appropriate and consistent level relative to forecast activity levels

Preferred Qualification

• College qualification or equivalent experience
• Significant kitchen management / leadership experience in a supervisory role

‘What’s in it for me?’ I hear you ask

• Staff stays across the group
• Service charge paid regularly
• Uniform provided
• Health Assured Employee Assistance Programme
• Opportunity to develop
• Full time contract
• Competitive rate of pay

Additional Information

• If you have not heard
  back from us within 28 days of your application then it has not been
  successful on this occasion but please do consider applying for future
  department/business vacancies