Sous Chef - Tring

Sous Chef - Champneys Health Resort Tring

45 hours

RESPONSIBLE TO: Head Chef

RESORT: Champneys Health Resort, Springs

SCOPE OF JOB: To ensure the efficient running of the kitchen within Company standards in order to ensure maximum customer satisfaction and profitability.

MAIN DUTIES:

• To produce in advance staff rotas which take into account anticipated business demands.
• To check rotas daily to ensure sufficient staff coverage for the following day’s business.
• To ensure that all staff report for duty on time as per agreed department rota.
• To ensure systematic training is carried out and recorded.
• To be aware of and adhere to Company Policies and Statutory Requirements with regard to Health & Safety, Hygiene and Fire Procedures.
• To ensure that staff performance and appearance is up to required standards and that high standards are maintained at all times.
• To deal with all cases of misconduct and warnings and liaise with HR as appropriate.
• To deal with grievances raised by staff and resolve these where possible.
• To ensure the maximum utilisation of all staff in the department at all times.
• To be actively involved with the recruitment of all staff for the department.
• To develop and motivate all staff in the kitchen undertaking annual appraisals and mid -year performance reviews.
• To be aware of customer demands and business trends and through liaison with the Food and Beverage Manager satisfy these needs.
• To liaise with the Events team on speciality group menus.
• To maintain a high level of cleanliness in the Kitchen ensuring compliance with standards required by the local Environmental Health Officer and the Group Safety Officer.
• To ensure that the Resort complies with all current food hygiene regulations.
• To report any maintenance defects to the maintenance department following the correct procedure.
• To ensure that all kitchen equipment is used for its purpose at all times.
• To supervise all kitchen staff.
• To ensure all food leaving the kitchen is to the agreed standards.
• To ensure a good working relationship between kitchen and all other employee’s resolving any issues that arise.
• To order food items for all outlets checking on prices, quality and quantity. To ensure that the nominated suppliers are used on all occasions.
• To ensure that all requisition stores are in hand for anticipated business demands.
• To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified.
• To make recommendations for improvements for the kitchens taking into account any limitations on budget.
• To ensure that food for the Staff canteen is ready on time and replenishments available on request.
• To ensure good customer relations are achieved when meeting customers within the Resort.
• To maintain the highest standards of hygiene and cleanliness in all aspects of your work.
• To undertake any other duty which you may be reasonably required to do in carrying out your job.
• Any additional duties and requirements associated with your post as required from time to time.