Sous Chef

Key Responsibilities

• Daily baking, and salad preparation for the various lunch shifts, and washing up in accordance with the company break time requirements and schedules.
• Creation of menu writing to include dishes for ‘allergy-based products’.
• To uphold and comply with the organisation’s Policies and the Law in relation to Food Hygiene, Health & Safety, Financial Regulations, Equal Opportunities, Data Protection and other Policies and Procedures required for the smooth and effective operation of the business.
• Promote good customer and staff relations.
• Achieve and maintain high standards of cleanliness & presentation, ensuring all aspects of equipment and production area meet FSA guidelines.
• Assist the Catering Manager in ensuring the on-site restaurant is suitably stocked and all dietary requirements of the staff are considered.
• Oversee in the Catering Managers absence by leading the kitchen and undertaking duties such as food ordering, budgeting, and training temp staff as and when required.
• Follow recipes in line with allergen awareness.
• To report any concerns or issues to the Catering Manager immediately for action e.g. broken equipment.
• To respond to compliments and complaints; listen to feedback from visitors or staff and ensure that it is used positively to influence and develop the organisation and its activities.
• Training of any staff due to work in the canteen.
• Keep up with trends and seasonal ingredients, using fresh produce.

Skills, Knowledge and Expertise

• Previous kitchen experience in a catering or hospitality environment. 
• Excellent communication and customer care skills, with a customer centred approach to service delivery.
• Awareness of relevant legislation; Food Hygiene, Health & Safety. Allergen Awareness.
• Up to date Food Hygiene Certificate or willingness to undertake training.
• Good teamwork skills.
• Basic IT skills.
• Self-motivated, committed and enthusiastic with the ability to work under pressure.

Benefits

• Monday - Friday shifts
• 24 days holiday, plus bank holidays - increasing with length of service
• Use of (free) canteen
• Free parking available on-site
• Enhanced employer pension contribution (4% of gross salary)
• Death in Service insurance
• Employee discount on Naim products
• Wellbeing initiatives, including an Employee Assistance Programme (EAP), and discounted memberships at select local gyms
• Alongside other, standard benefits (for example, training and development opportunities as appropriate to role)