Sous Chef

Zanna Group; Manchester; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Competitive rates of pay

Share of service charge

Excellent training and progression opp

24/7 employee assistance and wellbeing

Staff social events

Staff referral scheme

50% off food at all our venues

Job summary

Zanna Group in Manchester is seeking an ambitious Sous Chef who shares our commitment to delivering an outstanding customer experience. You will lead by example, ensure quality and consistency of every dish, and take pride in fresh ingredients and world-class techniques.

You will manage kitchen sections, monitor stock and ordering, participate in HACCP procedures, and support the Head Chef in their absence.

Qualifications

• Ensure quality and consistency of food at all stages of production.
• Fully responsible for overall kitchen operation, progress and timing.
• Maintain stock levels and optimise ordering.
• Participate in HACCP procedures and Food Safety Management System.
• Lead by example and train kitchen staff to high standards.
• Oversee day-to-day kitchen service in Head Chef's absence.
• Understand recipe costing and GP targets.

Responsibilities

• Ensure quality and consistency of dishes at all stages.
• Oversee multiple kitchen sections and timing.
• Monitor stock levels and optimise ordering.
• Uphold HACCP and food safety standards.
• Support Head Chef in day-to-day service.

Skills

Kitchen management

Food quality

HACCP compliance

Staff mentoring

Stock control

Financial awareness

Job description

The Role

This is an exciting opportunity for an ambitious and passionate Sous Chef. You will share our commitment to delivering an outstanding customer experience and take real pride in ensuring quality and consistency of every dish produced. You will love working with fresh ingredients from around the world and learning new processes and techniques. You will lead by example and enjoy sharing your skills and experience with others.

About You

To be successful in this role you will:

• ensure quality and consistency of food during all stages of production;
• be fully responsible for the overall operation, progress and timing of various sections within the Kitchen;
• ensure appropriate stock levels are maintained and ordering is optimised;
• participate in the HACCP procedure according to the company’s Food Safety Management System;
• lead by example and uphold professional standards, at all times, providing a source of knowledge and inspiration to all kitchen staff; and
• responsible for the day to day running of the kitchen service in the absence of the Head Chef, and
• awareness of financial performance including recipe costing and GP targets.

We Offer

• Competitive rates of pay
• Share of service charge
• Excellent training and progression opportunities
• 24/7 employee assistance and wellbeing programme
• Staff social events
• Staff referral scheme
• 50% off food at all our venues