Sous Chef - Robinsons Bar

Wine Inns; Belfast; On-site; GBP 60,000 - 80,000; Full time

Job summary

A local restaurant in Belfast is seeking a Kitchen Supervisor to oversee day-to-day kitchen operations, manage staff, and ensure compliance with health regulations. The ideal candidate has at least two years of experience in a busy kitchen, preferably at a senior level. This role includes a 4-day work week, staff discounts, and paid overtime.

Benefits

4 day week

Weekly pay

Staff discount card

Paid overtime

Qualifications

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

Responsibilities

• Manage the day to day running of the kitchen.
• Control costs and quality of incoming and outgoing goods.
• Ensure proper storage conditions and hygiene of the kitchen.

Skills

Team leadership

Knowledge of EHO regulations

Cost and quality control

Culinary knowledge

Education

NVQ Level 2 and 3 in Food Preparation and Cooking

Intermediate Food Safety Certificate

Job description

Overview

Reports to: Head Chef

Direct Reports: Commis Chefs, Kitchen Porters

Area of Business: Wine Inns - Robinsons Bar

Benefits

• 4 day week
• Weekly pay
• Staff discount card
• Paid overtime

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.

To be considered for this role you will be redirected to and must complete the application process on our careers page. To start the process click the Continue to Application below.