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Sous Chef

Location: NORWICH, NORFOLK, UNITED KINGDOM Salary: 25,000-30,000 GBP (UK Pounds) Per annum, inc Benefits
Sector: Hospitality & Leisure Job Type: Permanent
Shift Type: N/A Applications: 2
Posted: about 1 month ago Reference: X3-383493



Job Purpose: To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members and their guests.

Under the direction of the Head Chef, you will recruit and train talented kitchen staff on preparing all menu items, oversee operations during meal service, and ensure all dishes served to guests meet the highest quality standards. You will also make sure all work stations are kept clean and organised, supplies are stocked, and staff follows safe food preparation procedures at all times.

Key Duties and Responsibilities:

  • Manage kitchen staff, including providing necessary direction and training
  • Schedule employees to ensure that the kitchen is adequately staffed at all necessary times
  • Assist with the preparation and design of food and drink menus
  • Make sure that all plates that leave the kitchen meet taste and design standards
  • Ensure that the kitchen operates efficiently and professionally
  • Maintain kitchen inventory and order supplies
  • Confirm compliance with all sanitation and health and safety standards
  • Fill in for the Head Chef when necessary
  • To take care of daily food preparation and duties assigned by the Head Chef to meet the standard and the quality set
  • To follow instructions and recommendations from the Head Chef to complete daily tasks
  • To ensure minimum kitchen waste
  • To ensure knowledge of the product is maintained and communicated to all relevant personnel
  • To report any maintenance issues to the Head chef immediately
  • To comply with all policies and procedures to ensure that all statutory regulations are observed
  • To liaise with the Head Chef and implement new menu/dishes/systems where applicable
  • To ensure that all statutory regulations are adhered to, such as food hygiene policies
  • To be flexible and willing to help the  kitchenS out at busy times if required.

Key Requirements for the Role:

  • Associate degree or certificate in culinary arts
  • 2+ years of experience as a sous chef
  • Knowledge of food preparation and existing health and safety standards
  • Ability to effectively manage, direct, and lead a large team
  • Strong communication skills
  • Collaborative attitude with an emphasis on excellent customer service
  • Time Management Skills
  • Knowledge of various cooking methods, ingredients and procedures
  • Formal training in the Culinary Arts
  • Good knowledge of food product and quality
  • Willingness to adhere to health and safety rules
  • Good organisational skills
  • Patience and cool-headedness