Sous Chef

To manage the kitchen in conjunction with the Head Chef in ensuring the continuing development and delivery of the highest possible standard of food preparation and service across the College at all times. Ensuring all HACCP, food safety, health and safety systems are in place and monitored daily. Training of staff and delivery of food to agreed levels and standards.

Salary

£36,908.56 per annum. 37.5 hrs per week.

Responsible to: Head Chef

Responsible for: Supervision and training of all Chefs in conjunction with the Head Chef

Requirements:

Honest, reliable and hard working with the ability to work under pressure. Creative and passionate about food. Good culinary skills and the ability to develop others. Ability to motivate staff and work in harmony with colleagues. Flexible in attitude and approach to work. Self-motivated with a desire to succeed. Have a strong focus on financial control.

Main Duties and Responsibilities:

Deputising for the Head Chef in their absence Leading a shift and supervising staff in the preparation and service of food and to Fellows, College guests, students and staff achieving the highest possible standards at all times Ensuring the Kitchen is operating in the most economical way in terms of staff resource, energy usage and minimising food production costs In conjunction with Head Chef, compile and submit food orders ensuring adequate rotation of stock at all times. Assisting the Head Chef with the planning and development of cyclic menus for all areas of food service Continued development of signature dishes for function catering Encouraging the use of fresh produce at all times Ensuring the dishes are produced to the agreed standard recipe Plan, oversee and assist in the production and service of food at College Feasts, Dinners, special Fellows Dinners, conferences and private catering events.

Ensuring 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 Ensuring that food service staff are fully briefed on menu content prior to service Conduct regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area. To attend and contribute as required at weekly meetings. To assist the Head Chef in the purchase of goods. Ensure all HACCP and Food Safety procedures are fully complied with, by monitoring all kitchen staff and offering training when required To undertake and assist in any other tasks as instructed by the Catering Manager within the overall function of the job. Ensure and maintain the highest possible standards of health and hygiene within your team.

Person Specification:

Essential: Qualifications/academic achievements/education NVQ Level 3 Professional Cookery is essential Intermediate Food Hygiene qualification Skills/knowledge/training Safe preparation and variety of cooking methods and have the ability to pass this onto other chefs. Honest, reliable and hard working with the ability to work under pressure. Creative and passionate about food. Good culinary skills and the ability to develop others. Ability to motivate staff and work in harmony with colleagues. Flexible in attitude and approach to work. Self-motivated with a desire to succeed. An ability to use a computer in order to perform basic tasks placing and receiving emails, placing online orders, menu planning.

Experience required to do the job:

Minimum two years experience of working in a kitchen environment with some responsibility for managing and supervising of staff members. Understanding of HACCP and COSHH.

Personal attributes:

Friendly, co-operative, helpful and 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. Confidentiality and management of personal data in line with Data Protection guidelines of the College.

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