Sous Chef - Three Crowns inn (Sussex village pubs)

Job overview

A Sous Chef will assist the head chef in building a reputation for the Three Crowns Inn by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience - The Sous Chef will work closely with the Head Chef on all menus including costings and menu engineering, ensuring the business evolves with the seasons and current food trends

Job Description

As Sous Chef, you are fully responsible for developing the reputation of the Three Crowns Inn through the production of excellent quality food throughout the business, and the development of a high quality kitchen brigade. An Sous Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Sous Chef will perform the following tasks to the highest standards:

• Lead of the kitchen brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• Create menus that meet and exceed customers' needs
• Ensure each dish achieves the set Gross Profit figure set out in the budgets

• Ensure the consistent production of high quality food and regular tastings of the dishes within the whole team
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business needs
• Manage the provision of food at The Three Crowns Inn and taking action where necessary to ensure compliance with current legislation
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Maintain good communication with General Manager and Front of House Team
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generated
• Manage staff performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen team
• Comply with company security, fire regulations and all health and safety and food safety legislation
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with hotel objectives
• Manage food control systems are adhered to them so margins are on target in a pro-active way
• Regular review of all menus with General Manager to confirm offerings are in line with market trends
• Be environmentally aware
• Ensure food wastage program is set-up & adhered to so that margins are on target
• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with company guidelines