Sous Chef

Creative Gardens (NI) Limited; Donaghadee; On-site; GBP 25,000 - 30,000; Full time

Job summary

A leading café business in Donaghadee is seeking a Sous Chef to assist in running the kitchen. The role involves preparing food to high standards, overseeing stock, and ensuring compliance with health regulations. Ideal candidates will have at least one year of relevant experience, strong leadership skills, and a knowledge of catering processes. Join a dynamic team in a 5-star café kitchen environment.

Qualifications

• At least one year of relevant work experience.
• Available to work 35 - 40 hours per week, including weekends.
• Good knowledge of environmental health procedures, HACCP.
• Ability to manage time and work under pressure.
• In date driving license required.

Responsibilities

• Prepare food according to recipes and menus.
• Oversee stock rotation and freshness.
• Assist Head Chef with training new staff.
• Ensure kitchen procedures meet health standards.
• Cover at cafes as needed.

Skills

Communication skills

Adaptability

Team leadership

Understanding of food allergies

Experience with food costings

Education

Food Hygiene certificate

Catering or cooking qualification

Job description

Our Sous Chef will assist our Head Chef with the running of our kitchen and will help ensure that food is produced in accordance with Creative Gardens menus and food policies. Food must be produced to a very high standard with excellent presentation. We have a 5 star café style kitchen. We are proud to make home style meals without adding preservatives and we have plans to expand our retail range which is sold in our shops.

Responsibilities

• Prepare food in accordance with Creative Gardens recipes, menus and food policies to ensure we achieve consistency between our 4 centres.
• Be aware and fully understand food allergies and intolerances.
• Follow through seasonal menu changes and recipes, maintaining the style of food our loyal customers are used to.
• Communicate effectively with other staff and to work well as part of a team or individually.
• Cover at any of our cafes sites (paid travel time).
• Help ensure the kitchen team are attending to customer orders as promptly as possible and ensure food is served to customers in a minimum time.
• Help oversee stock rotation, make sure stock is fresh and used by its date, ordering food in line with Creative Gardens suppliers all while ensuring wastage is kept to a minimum.
• Assist in reporting equipment maintenance issues promptly.
• Assist with ensuring the kitchen procedures and records are maintained to the high standards required, in line with H&S procedures, HACCP plan and in accordance with Environmental Health requirements and legislation.
• Assist Head chef with training new and current staff members.
• Undertake future and refresher training as appropriate.
• Undertake any other reasonable catering duties such as working in and helping with our baking department etc.

Skills and Qualifications

• Has at least one-year relevant work experience.
• Available to work 35 - 40 hours per week, on a rota basis, to include weekends.
• Has good knowledge of environmental health procedures, HACCP and relevant written records.
• Proficient in both verbal and written communication facilitating clear and effective interaction with staff and management and has excellent communication skills to help lead a team.
• Demonstrates the ability to adapt to changing circumstances as well as the ability to handle various responsibilities within a dynamic cafe setting. Be able to work well under pressure and manage your time effectively.
• Holds relevant in date driving licence as will be required to travel to our other centres.
• Capable of performing required tasks such as bending, stooping, lifting heavy objects, and standing for extended periods.
• Capable of motivating a team effectively and leading the team in the absence of the Head chef, by setting clear expectations and fostering a positive work atmosphere.
• Holds two or more years’ experience within a similar role and setting.
• Hold an up-to-date Food Hygiene certificate.
• Holds a relevant catering or cooking certificate or qualification.
• Has experience of mentoring and coaching team members.
• To have experience with food costings and menu development.