Sous Chef - York

Sous Chef - York, North Yorkshire

Reports to:  Head Chef

Aim:  Reporting to the Head Chef, you will proactively assist in ensuring the overall quality and effectiveness of the kitchen department. As Sous Chef you will ensure consistent standards in all areas of the kitchen, the main aim being guest care and satisfaction.

Main Responsibilities:

• Assist the Head chef in the planning, organising and control of the day-to-day operation of the department ensuring the established standards of performance are maintained and total customer satisfaction is achieved, whilst maintaining costs in line with budgets.
• To assist the Head Chef in ensuring HACCP is in place.
• Supervise the work of the kitchen team, allocating duties and responsibilities.
• To assist the Head Chef in supervising all food preparation and production.
• Attend any 10.30 meeting or H.O.D when Head Chef is not available.
• Keep the kitchen as clean as possible with a weekly rota.
• Ensure good communication throughout the kitchen department at all times.
• Deputise for the Head Chef in their absence.
• Attend meetings as requested by the Management or Head Chef.
• To assist the Head Chef in delivering training sessions to the kitchen team.
• To adhere to the Food Allergens Regulations.

Skills, Competencies and Responsibilities:

• Able to motivate and delegate effectively – excellent team leadership skills.
• Excellent organisational and time management skills with an eye for detail and the ability to use own initiative
• Customer focused with a commitment to delivering exceptional levels of guest service
• Ability to work under pressure whilst maintaining a positive ‘can do’ attitude.
• Highly motivated with a drive to succeed to be the best.
• To prepare, cook and serve food as specified and ensure this meets the appropriate specification, constantly striving for quality and consistence.
• To ensure that all working areas are kept clean and tidy at all times.
• Assisting the Head chef in supervising food preparation and production.
• Assisting the Head chef to ensure HACCP is in place to ensure due diligence.
• Monitoring the temperature, quality and portion size of all food served from the kitchen areas.
• Leadership skills combined with a team player attitude.

Personal Qualities:

• Ensure the effective implementation of tasks through communication.
• Good Communication skills.
• The ability to work independently and resourcefully.
• Maintain a professional attitude and demeanour, including courteous interactions with colleagues and employees, encountered in the course of work.
• Be flexible with work schedules, remain calm and courteous and exercise self-control when interacting with impatient individuals.
• An ability to use own judgement, resourcefulness, common sense and local knowledge to respond to guests enquiries and requests.       

To be fully conversant with:

• The Hotel and Company Fire Procedures, Health and Safety Policy and Security Procedures.
• Short and long term company promotions.
• The company dress code.
• The hotels smoking policy.
• Hotel and Company philosophy.
• Rules and Management Policies.
• Hotel Objectives and Vision.

THIS PERFORMANCE ROLE GUIDE IS NOT EXHAUSTIVE, NOR IS IT MEANT TO BE. ADDITIONAL ITEMS MAY BE INTRODUCED WHERE NECESSARY.