Sous Chef

Type of Job: Full Time (48hr per week contract/4.5day working week)

Benefits: Tips shared between staff, pension, 25 days holiday, sick pay and staff food provided

Company: Country Pub – Serving fine food and wine

Reporting to: the Head Chef

Location: 4mins outside of Petersfield. Hampshire.

Commute: License & own car is preferred.

Start Date: ASAP

Skills and experience required:
- Previous Sous Chef experience (Ideally a 1yr+ or more)
- Or Previous kitchen experience (Ideally 2yrs+)
- Good positive attitude is key
- Willingness to learn is also key
- Food and Beverages knowledge
- Attention to detail / Motivated /Able to work under pressure
- Good written and spoken English /Good communication skills
- Customer service experience (Desired)

Desired Qualifications and Certificates: (Not necessary although preferred)

- NVQ in food preparation and cooking (Level 1, 2, 3 or higher)
- AS or A level College Degree or higher, in culinary arts.

List of Duties and Responsibilities:

·       - Documenting each day what the Head Chefs require before they prepare the day’s dishes.

·        - Organising the food preparation area for the Head Chef

·        - Delivering the ingredients that the Head Chef needs to prepare to the food.

·        - Ensuring the Commis Chefs prepare the dishes according to the Head Chef’s specifications and standards.

·        - Assisting Training new kitchen employees on the restaurant’s standards and regulations

·       - Monitoring the kitchen area and the staff to ensure sanitation standards are maintained.

·       - Ensuring all food products to be prepared are not expired.

·       - Leads kitchen team in chef's absence.

·        - Provides guidance to junior kitchen staff members.

·        - Oversees and organizes kitchen stock and ingredients.

·        - Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

·        - Keeps cooking stations stocked, especially before and during prime operation hours.

·        - Manages food and product ordering by keeping detailed records and minimises waste.

·        - Supervises all food preparation and presentation to ensure quality and restaurant standards.

·        - Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

·       - Verifies that food storage units all meet standards and are consistently well-managed

·       - Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

·E   - Ensure all equipment is in a safe working order. Report all faults to the relevant manager and ensure equipment is not used until safe to do so.

·        - To communicate to the team in a polite and efficient manner.

Notice period: We understand you will most likely have a notice period so we are willing to wait for you to work it out although the sooner you can start, the better.

Interview process: Phone call and face to face meeting with the Head Chef and team a tour of the premises