Sous Chef - Part time 32 hours per week +tips +paid breaks

TN United Kingdom; Stoke-on-Trent; On-site; GBP 20,000 - 30,000; Part time

Job summary

An established industry player is seeking a dedicated Sous Chef to join their dynamic kitchen team. This part-time role focuses on delivering exceptional culinary experiences while ensuring compliance with safety and hygiene standards. You will play a crucial role in managing kitchen operations, training staff, and maintaining high-quality service during busy periods. If you are passionate about food and customer service and thrive in a fast-paced environment, this opportunity is perfect for you. Join a team that values creativity and excellence in the culinary arts.

Qualifications

• Assist in managing the kitchen and ensuring compliance with procedures.
• Responsible for food safety and hygiene standards during audits.

Responsibilities

• Run the kitchen during service and maintain food consistency.
• Train staff and manage stock and suppliers effectively.

Skills

Customer Service

Food Safety

Kitchen Management

Stock Management

Education

Level 2 Basic Food Hygiene

Job description

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Sous Chef - Part time 32 hours per week +tips +paid breaks, Stoke-on-Trent

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Client:

The Rank Group

Location:

Stoke-on-Trent, United Kingdom

Job Category:

Other

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EU work permit required:

Yes

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Job Reference:

91611998b0ad

Job Views:

3

Posted:

05.05.2025

Expiry Date:

19.06.2025

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Job Description:

Company Description

Grosvenor is the leading Casino operator in the UK, offering top-quality gaming and leisure experiences in a safe environment. We focus on exciting and entertaining our customers, providing memorable experiences that encourage repeat visits. Our venues operate 24/7 and promote safer gambling, diversity, and inclusion.

Job Description

The Sous Chef will assist in managing the kitchen, identify training needs, ensure compliance with procedures, run the kitchen during service, maintain standards, manage stock and suppliers, and uphold safety and hygiene standards. They will also be responsible during external hygiene audits and staff training, with an understanding of all team roles.

Key Task Area – Customer Service

• Provide proactive service to meet customer needs.
• Maintain courteous communication, including telephone manners.
• Respect and courtesy in the environment, reporting concerns appropriately.
• Stay informed of promotions and activities.

Key Task Area – Technical Skills

• Liaise with Restaurant Manager in absence of Head Chef / Senior Sous Chef.
• Control service, assist with stocktakes, ensure food consistency, manage ordering, control costs, and ensure knife safety.

Key Task Area – Compliance and Administration

• Manage storage, stock rotation, and equipment effectively.
• Report faults, follow safety procedures, and maintain hygiene standards.
• Understand HACCP protocols and collaborate with suppliers.
• Uphold safeguarding policies.

Key Task Area – Planning and Leadership

• Support management, supervise kitchen operations, and manage staff rotas.

Key Task Area – Development

• Train staff, promote business ideas, stay industry-informed, and control costs.
• Participate in trade shows, review performance, and pursue personal development.

Qualifications

Level 2 Basic Food Hygiene required.

Additional Information

Evenings only, including weekends and bank holidays.