Sous Chef - Cutters Wharf

Wine Inns; Belfast; On-site; GBP 25,000 - 30,000; Full time

Job summary

A prominent hospitality group in Northern Ireland seeks a kitchen supervisor to manage daily kitchen operations and oversee staff in the absence of the Head Chef. The ideal candidate will have NVQ Level 2 and 3 in Food Preparation and Cooking, and at least 2 years' experience in a busy kitchen environment. This role requires strong leadership skills and knowledge of food safety regulations.

Qualifications

• At least 2 years of experience in a busy kitchen environment.
• Minimum 1-year experience at a senior level.
• Full knowledge of temperature checking and EHO regulations.

Responsibilities

• Manage the day-to-day operations of the kitchen.
• Control costs and quality of goods.
• Maintain kitchen hygiene standards.
• Assist in training junior team members.

Skills

Experience in a busy kitchen environment

Knowledge of all kitchen sections

Team leadership

Knowledge of EHO regulations

Education

NVQ Level 2 and 3 in Food Preparation and Cooking

Intermediate Food Safety Certificate

Job description

Reports to: Head Chef

Direct Reports: Commis Chefs, Kitchen Porters

Area of Business: Wine Inns - Cutters Wharf

Purpose

Under the general direction of the Head Chef, and within the limits of established procedures, to oversee the day to day operations within the kitchen. This individual will have full responsibility for the kitchen in the absence of the Head Chef.

Responsibilities

• In conjunction with the Head Chef, to manage the general day to day running of the kitchen
• To manage cost and quality control for both incoming and outgoing goods
• To ensure that goods are stored in the correct conditions and that stock rotation is carried out correctly
• To maintain the hygiene of the kitchen at all times
• To be aware of costs and wastage
• To ensure temperature readings are taken on a daily basis and documented and that hygiene procedures are carried out
• To ensure that allergen procedures and guidelines are followed
• To assist Head Chef in the management of all menus in relation to costing planning and pricing
• To ensure that a high standard of personal hygiene and appearance is maintained at all times
• To assist with Training and Development of junior members of the team
• Any other duties relevant and related to the post

Educational qualifications

• NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent qualification is essential
• Intermediate Food Safety Certificate would essential

Skills and Experience

• 2 years minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
• 1 years previous experience at a senior level within the kitchen
• Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
• Able to work well in, and lead a team

Main Points of Contact - internal and external

• Other staff in the premises
• Suppliers

Other relevant information

• Flexible regarding hours of work

Note: Pending the number of applications, the criteria for the position may be enhanced to facilitate shortlisting.