Production Sous Chef
Application Deadline: 3 March 2025
Department: Catering
Employment Type: Permanent - Full Time
Location: Silverstone
Reporting To: Production Chef
Description
The business is undertaking an exciting period of development and expansion to encompass a refurbished central production kitchen, cafe, hospitality space at the International Karting Track and hotel opening to support the drive in MICE business.
The Production kitchen forms a key part of the department’s strategy in balancing out the workflow and demands of food production throughout the year, you will be responsible for delivering a quality, fresh and consistent food production service to the site for the hospitality, MICE, retail and BRDC, including high volume race days, conference & events, club house and internal hospitality.
Your experience and qualities will be key in supporting the team and be fundamental to the success of the department. You will need to play an active operational role in delivering the best service and engaging with the team.
Key Relationships
* Executive Chef, Hospitality & Retail Head Chefs and Sous Chefs
* Stores & Production Manager
* Hospitality Events Team
* Wider catering team and SCL business departments
Key Responsibilities
Role Responsibilities
* Strong planning and operational skills.
* Continually monitor, develop, review and evolve the service culture and standards.
* Ensure company financial systems, processes and cost control procedures are adhered to.
* Support the Production Chef in leading the team from the front and demonstrate a hands-on approach.
* Support the retail, restaurant and BRDC kitchen teams as required.
* Assist the Production Chef in planning and execution of services across the venue for race days and conference & events.
* In conjunction with other department heads, managing the catering department food safety and health & safety policies and processes.
* Work with the Production Chef & stores team on upcoming business demands and trends.
* Assist with menus content, costing and development.
* Ensure recipe specification and portion controls and quality of dishes are always adhered to.
Team Standards & Responsibilities
* Labour resource planning for the fulltime and casual production kitchen team.
* Proactively support the MK College Partnership.
* Ensure there is a positive flow of communication between other catering and SCL departments and service staff.
* Deputise for the Production Chef as required.
Performance Standards & Responsibilities
* Attend weekly and event planning meetings as required.
* Drive standards and product innovation across the department.
* Support the Production Chef with food and menu gross profit, costings and wastage in line with budget.
* Ensure menu specifications and costings are always adhered to.
* Support the food process from ordering, storage, preparation, and delivery.
* Ensure accurate Allergen and food safety information is available for each function.
* Ensure all opening & closing procedures are adhered to.
Skills, Knowledge and Expertise
* Multi-site, or experience of supervising different styles of operation from high volume hospitality catering through to private dining restaurants.
* Good working knowledge of Microsoft Office.
* Fluent in written & spoken English with strong communication skills.
* Ability to work under pressure, organised and efficient.
* Pride and excellent attention to detail in your work.
* Distinctive, professional and warm personality.
* Full clean UK driving license.
* Level three Food hygiene certificate.
* Strong understanding of HACCP and COSHH.
* Demonstrate a flexible approach to work, including weekends and evenings.
* Demonstrate good understanding of industry knowledge.
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