Junior Sous Chef
- Recruiter
- Anonymous
- Location
- Liphook
- Salary
- D.O.E
- Posted
- 26 Sep 2018
- Closes
- 24 Oct 2018
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
REPORTS TO: Head Chef
DUTIES AND RESPONSIBILITIES
Supporting with menu development and design taking into account the nutritional requirement of healthy eating cuisine.
Supporting the Head Chef in recruiting, managing, training and performance of all kitchen staff to the caompanies high standards.
To raise purchase orders via the central ordering system
Responsible for the preparation and presentation of our buffets and food on the menus.
Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
To gain a working knowledge of the companies healthy eating philosophy and ensure staff are trained and philosophy is implemented in department
To ensure all food leaving the kitchen is to the agreed standards
To offer a personal service to all Guests and club members that is in keeping with the companies resort.
To forecast and make sure correct food stock levels are in place on a daily basis.
To take responsibility for the management and running of the Kitchen in the absence of the Head Chef including supervising of staff.
Ensure staff are on the rota and delegating kitchen responsibilities where necessary as per the business needs and forecasting.
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 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 ensure that staff performance and appearance is up to required standards and that high standards are maintained at all times.
Training of team members on section, delegation of tasks to all team members
Assist other Chefs when necessary and help each other to remain motivated and focused
To be fully aware of the companies Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks.
To maintain a high level of cleanliness in the Kitchen ensuring compliance with legislative standards.
Ensure clear communication is maintained between the Kitchen and other Departments.
To order food items for all outlets checking on prices, quality and quantity. To ensure that the nominated suppliers are used on all occasions.
Control departmental food cost expenditure and to minimize food wastage
To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified.
To ensure that all kitchen equipment is used for its purpose at all times.
To report any maintenance defects to the maintenance department following the correct procedure.
To ensure good customer relations are achieved when meeting customers within the Resort.
Attend and contribute to any meetings as required.
Attend training courses as required and ensure staff in the department attend.
To work towards the aims of the Kitchen, Resort and Champneys.
To be fully conversant with the Resort's emergency procedures.
Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary.
Comply and with all Company Policy and Procedures
Complete any other reasonable duties as requested by the Senior Management Team.
PERSON SPECIFICATION
Qualifications
Food hygiene certificate Level 2
NVQ Level 1/2
Experience
Experienced Chef having worked in a high quality establishment.
Experience of working with strict Health and Hygiene regimes.
Experience of ordering and menu pricing.
Developing staff and passing on knowledge and skills
Skills
Motivational skills to motivate others
Excellent organisational skills
Effective communication and interpersonal skills
Strong customer care
A team player who is prepared to assist colleagues and move from one activity to another as required.
Attention to detail
A commitment to completing a high standard of work to specified deadlines and timescales.
Knowledge and Understanding
Good understanding of all applicable Health & Safety legislation
Budget and stock control
Nutritional and Allergy requirements
Full understanding of food controls
Other requirements
Must have a passion and love for food.
An enthusiasm for the role and for the hospitality and leisure industry in general.
Flexibility to work shifts including evenings, weekends and public holidays subject to rota and a willingness to extend of change hours and days of work from time to time upon request and subject to operational requirements.
BENEFITS
We offer industry competitive salaries and an attractive benefits package, which includes:
Contracted 28 days / shifts annual holiday including bank holidays, which increases with service.
Generous staff discount in the Champney's boutique and retail offer.
Employee and family member discount for mid-week residential breaks at Champneys resorts.
Complimentary staff spa facility day on successful completion of probationary period.
Subsidised meals whilst on duty.
Discounted Club Membership.
Childcare voucher scheme.
Participation in Wider Wallet shopping discount scheme.
Option to join private healthcare scheme.
Training and development opportunities.
Some restrictions or variations may apply depending on resort, role and length of service. Our benefits package is subject to review from time to time
DUTIES AND RESPONSIBILITIES
Supporting with menu development and design taking into account the nutritional requirement of healthy eating cuisine.
Supporting the Head Chef in recruiting, managing, training and performance of all kitchen staff to the caompanies high standards.
To raise purchase orders via the central ordering system
Responsible for the preparation and presentation of our buffets and food on the menus.
Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
To gain a working knowledge of the companies healthy eating philosophy and ensure staff are trained and philosophy is implemented in department
To ensure all food leaving the kitchen is to the agreed standards
To offer a personal service to all Guests and club members that is in keeping with the companies resort.
To forecast and make sure correct food stock levels are in place on a daily basis.
To take responsibility for the management and running of the Kitchen in the absence of the Head Chef including supervising of staff.
Ensure staff are on the rota and delegating kitchen responsibilities where necessary as per the business needs and forecasting.
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 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 ensure that staff performance and appearance is up to required standards and that high standards are maintained at all times.
Training of team members on section, delegation of tasks to all team members
Assist other Chefs when necessary and help each other to remain motivated and focused
To be fully aware of the companies Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks.
To maintain a high level of cleanliness in the Kitchen ensuring compliance with legislative standards.
Ensure clear communication is maintained between the Kitchen and other Departments.
To order food items for all outlets checking on prices, quality and quantity. To ensure that the nominated suppliers are used on all occasions.
Control departmental food cost expenditure and to minimize food wastage
To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified.
To ensure that all kitchen equipment is used for its purpose at all times.
To report any maintenance defects to the maintenance department following the correct procedure.
To ensure good customer relations are achieved when meeting customers within the Resort.
Attend and contribute to any meetings as required.
Attend training courses as required and ensure staff in the department attend.
To work towards the aims of the Kitchen, Resort and Champneys.
To be fully conversant with the Resort's emergency procedures.
Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary.
Comply and with all Company Policy and Procedures
Complete any other reasonable duties as requested by the Senior Management Team.
PERSON SPECIFICATION
Qualifications
Food hygiene certificate Level 2
NVQ Level 1/2
Experience
Experienced Chef having worked in a high quality establishment.
Experience of working with strict Health and Hygiene regimes.
Experience of ordering and menu pricing.
Developing staff and passing on knowledge and skills
Skills
Motivational skills to motivate others
Excellent organisational skills
Effective communication and interpersonal skills
Strong customer care
A team player who is prepared to assist colleagues and move from one activity to another as required.
Attention to detail
A commitment to completing a high standard of work to specified deadlines and timescales.
Knowledge and Understanding
Good understanding of all applicable Health & Safety legislation
Budget and stock control
Nutritional and Allergy requirements
Full understanding of food controls
Other requirements
Must have a passion and love for food.
An enthusiasm for the role and for the hospitality and leisure industry in general.
Flexibility to work shifts including evenings, weekends and public holidays subject to rota and a willingness to extend of change hours and days of work from time to time upon request and subject to operational requirements.
BENEFITS
We offer industry competitive salaries and an attractive benefits package, which includes:
Contracted 28 days / shifts annual holiday including bank holidays, which increases with service.
Generous staff discount in the Champney's boutique and retail offer.
Employee and family member discount for mid-week residential breaks at Champneys resorts.
Complimentary staff spa facility day on successful completion of probationary period.
Subsidised meals whilst on duty.
Discounted Club Membership.
Childcare voucher scheme.
Participation in Wider Wallet shopping discount scheme.
Option to join private healthcare scheme.
Training and development opportunities.
Some restrictions or variations may apply depending on resort, role and length of service. Our benefits package is subject to review from time to time