Sous Chef

Salary and Benefits:

The salary will be £36,668 per annum. In addition, you will receive paid overtime and bonus. Included in the benefits package is membership of a defined contribution pension scheme, membership of a medical cashback scheme, meals, parking, and non-contractual bonus paid in November of each year.

Key Responsibilities:

To support the Head Chef in all aspects of food preparation and service, with emphasis on, but not limited to, the following:

To lead a shift and supervising staff in the preparation and service of food and to Fellows, College guests and students and staff, achieving the highest possible standards of service at all times.

To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs.

To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation.

To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times.

To assist the Head Chef with the planning and development of cyclic menus for all areas of food service.

To monitor equipment (CCTV, fire and intruder alarms) that provides To continually develop signature dishes for function catering.

To encourage the use of fresh produce at all times.

To ensure that dishes are produced to the agreed standard recipe.

To aim to exceed customer satisfaction in all areas of food preparation and service delivery.

To deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations.

To work with a range of College colleagues to plan requirements and problem-solve difficult issues and situations.

To support team members and the Head Porter in achieving high standards of service in relation to all of the tasks listed above.

To undertake such other duties as may reasonably be required in this position.

To ensure that all serveries are adequately manned by chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period.

To ensure that food service staff are fully briefed on menu content prior to service.

To carry out regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area.

Together with the Head Chef, develop training plans for all members of the kitchen brigade.

To provide on-the-job training for all chefs in the kitchen brigade.

To help to develop staff to competition standard.

Essential Qualifications

NVQ Level 2 and 3 in Professional Cookery.

Basic Food Hygiene Certificate.

Training on HACCP and COSHH.

Essential Skills/Knowledge/Training

Leadership and management skills.

Good organisational skills.

Good communication and interpersonal skills.

Customer service skills.

Essential Experience

At least 3 years experience in a similar role.

Understanding of HACCP.

Desirable Experience

Experience of College environment.

Essential Personal attributes

Friendly, co-operative and helpful/approachable.

Responsible and trustworthy.

Ability to work as part of a team.

Flexible approach and accepting of change.

Ability to communicate effectively to colleagues and other senior management personnel.

Essential Special Conditions

Must be able to work weekends and overtime as necessary.

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