SENIOR SOUS CHEF Department: Food & Beverage Reports to: Head Chef Summary of Position: The Senior Sous Chef assists the Head Chef to ensure the smooth running of the kitchen, maintaining the quality and consistency of product and service to all outlets inclusive of clubhouse dining areas, banquets located both inside and outside clubhouse and half way house. The Senior Sous Chef will assist as directed by Head Chef overseeing all aspects of the kitchen operations including menu planning, food costs, hygiene and sanitation in compliance with industry best practice and in compliance with all relevant legal standards, retention and development of kitchen employees and efficient and professional leasing with front of house staff. Essential Duties: Assists the Head Chef as directed in: Overseeing all food production operations at The Hertfordshire Golf and Country Club and ensures the delivery of consistently high-quality food for all the resort food outlets. Implementing and maintaining control procedures within the department, including daily food production charts, food inventory and costing charts, standardized recipes and weekly/monthly forecasts as requested by the F&B Manager. Creating, maintaining and updating menu specifications, recipes and pictures as agreed with the F&B Manager and General Manager. Maintaining and evaluating existing food concepts as well as the developing of new ones on a seasonal basis to ensure the highest quality of food and profitability. Inspecting, selecting and using only the freshest fruits, vegetables, meats, fish and other food products sourced locally and sustainably whenever possible. Maintaining quality of food products and ensuring consistency in food delivery and standards to meet and exceed expectations of The Hertfordshire Golf and Country Club customer base at all times. Monitoring and practices excellent operational cleanliness and sanitation. Ensuring proper receiving, storage (including temperature setting) and rotation of food products so as to comply with relevant regulations. Preparing requisitions for supplies and food items for production within agreed budget parameters. Training and supervising kitchen staff in the proper preparation of menu items, equipment operation and safety measures. Monitoring business volume forecast with F&B Manager and plans accordingly in areas of staffing rostering, productivity, costs and other expenses. Monitoring inventory rotation to maintain fresh product with little or no waste and in accordance with projected cost of sales objectives. Communicating equipment repair needs, overages or shortages of food items and staff issues to F&B Manager in a timely manner. Maintaining hygiene and health and safety procedures in compliance with all relevant legislation and best practice standards. Directing safe work practices in job performance of all kitchen staff. Assumes responsibilities for all kitchen operations in the absence of the Head Chef. Displays a professional and courteous manner to and with all food and beverage staff. Casually interacts with food and beverage customers and Resort members on a regular basis to obtain feedback on food quality, variety, presentation and consistency. Commits to regular and reliable attendance with the flexibility to work varied shifts as customer demand requires. Maintains a clean and smart personal appearance. Job Knowledge, Skill, and Ability Preferences: Ability to read, speak, write and type English is required. Knowledge of Microsoft Office applications. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. Job Type: Full-time Pay: £34,000.00 per year Benefits: Company pension Discounted or free food Employee discount Gym membership On-site parking Schedule: Monday to Friday Weekend availability Experience: Chef: 1 year (preferred) Cooking: 1 year (preferred) Licence/Certification: Driving Licence (preferred) Work Location: In person AMRT1_UKCT