Job Description
Grosvenor Casino, Leeds LS3 1LW
The Sous Chef will assist with the running of the kitchen, identify and conduct training needs, and understand company compliance procedures. They will run the kitchen during service and maintain standards to the required level. They will be aware of the ordering of goods and have knowledge of suppliers. They will identify and report broken or faulty equipment and ensure safe working practices are followed. They will take responsibility during External Hygiene Audits and action any subsequent recommendations. They will demonstrate safe and structured training for all staff and have an awareness of all job roles for their team members.
Key Task Areas
1. Customer Service: Provide a proactive level of service to meet the needs of the catering department and customer requirements. Maintain professional respect and courtesy in the Catering environment and communicate concerns to the line manager.
2. Technical Skills: In the absence of the Head Chef / Senior Sous Chef, liaise with Restaurant Manager. Control service during Head Chef / Senior Sous Chef absence and assist with stocktakes. Recognise and rectify consistency concerns within food production.
3. Compliance and Administration: Ensure storage and stock rotation is in line with company procedures. Report faulty equipment and ensure repairs are completed expediently. Follow safety procedures and maintain a clean, hygienic working environment.
4. Planning and Leadership: Support and assist Senior Chef in managing and organising the kitchen. Supervise kitchen operation to ensure high-quality outgoing food and compile departmental staff rotas in the absence of the Head Chef / Senior Sous Chef.
5. Development: Train staff to the required standard of food production. Promote ideas to improve business levels and adapt to industry trends. Attend industry trade shows and ensure costs are minimised.
Qualifications
Level 2 Basic Food Hygiene as a minimum.
Additional Information
Evenings and Nights up to 3am
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