Sous Chef Lead: Kitchen Ops, Cost & Hygiene

Golf Holdings; Belfast City District; On-site; GBP 30,000 - 42,000; Full time

Benefits offered by this job

Flexible hours

Job summary

Wine Inns in Belfast is seeking an experienced kitchen supervisor to oversee daily operations in the absence of the Head Chef. You will manage cost controls, ensure proper storage, and uphold hygiene across all kitchen sections.

The role requires leadership in a busy environment and a strong understanding of EHO regulations. _NVQ Level 2/3 in Food Preparation and Cooking and an Intermediate Food Safety Certificate are essential, along with 2 years in a busy kitchen and 1 year in a senior role.

Qualifications

• NVQ Level 2/3 in Food Preparation and Cooking or equivalent qualification is essential.
• Intermediate Food Safety Certificate would essential.
• 2 years minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking.
• 1 year 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.

Responsibilities

• Oversee day-to-day kitchen operations in conjunction with the Head Chef.
• Manage cost and quality control for incoming and outgoing goods.
• Ensure proper storage and stock rotation; maintain hygiene standards.
• Monitor temperatures daily and document readings; follow hygiene procedures.
• Ensure allergen procedures are followed and costings/pricing of menus are supported.
• Assist Head Chef with menu costing, planning and pricing.
• Lead and train junior team members; uphold high personal hygiene and appearance standards.

Skills

Team leadership

Food safety knowledge

Kitchen management

Education

NVQ Level 2 in Food Preparation and Cooking

NVQ Level 3 in Food Preparation and Cooking

Intermediate Food Safety Certificate

Job description

Wine Inns in Belfast is seeking an experienced kitchen supervisor to oversee daily operations in the absence of the Head Chef. You will manage cost controls, ensure proper storage, and uphold hygiene across all kitchen sections.

The role requires leadership in a busy environment and a strong understanding of EHO regulations. _NVQ Level 2/3 in Food Preparation and Cooking and an Intermediate Food Safety Certificate are essential, along with 2 years in a busy kitchen and 1 year in a senior role.