Sous Chef

Sussex Inns; Wimborne Minster; On-site; GBP 28,000 - 36,000; Full time

Job summary

Sussex Inns in Wimborne Minster is hiring a sous chef to support the head chef and lead kitchen staff towards culinary excellence.

The role involves menu development, daily special planning, and ensuring high standards of food quality, taste, and presentation across all dishes, while maintaining strict hygiene and safety in a fast-paced environment.

Responsibilities

• Assisting the Head Chef: Works with the head chef to develop menus, create recipes, and plan daily specials.
• Supervising Kitchen Operations: Oversees day-to-day kitchen operations, delegates tasks, and maintains high quality and presentation.
• Training and Managing Staff: Trains kitchen staff, ensuring food safety and consistency in prep and service.
• Food Preparation and Cooking: Actively participates in cooking and prepares complex dishes, sauces, and garnishes.
• Inventory Management: Monitors stock, orders ingredients, and ensures proper storage and rotation of perishables.
• Menu Development: Collaborates on new dishes, seasonal menus, and pricing ideas.
• Quality Control and Presentation: Ensures dishes meet standards and are visually appealing with proper plating.
• Maintaining Hygiene and Safety Standards: Enforces hygiene and cleanliness according to regulations.
• Handling Pressure and Problem Solving: Multitasks and resolves issues 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.