Senior Sous Chef

Salary: £55,000 45 hrs per week Sunday to Tuesday daytime only Wednesday to Saturday lunch and dinner service. Key Responsibilities - To provide food/service to a consistent high standard, including assisting senior chefs with functions in other different areas throughout the business. - To manage the kitchen brigade in the absence of the executive chef - To assist training of junior staff - To liaise with key people in the team in order to plan for the provision of food in all areas - To place order directly with suppliers. - To ensure smooth running of daily operations which include ensuring no disruption to the pre agreed menu offer. - Responsible to manage stock levels of that specific area including ordering when required as well as waste control. - Ensure the presentation of the food is consistent with the standards set by senior chefs. - To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations. - To ensure all Health, Hygiene and Safety requirements are being adhered to - As described in the Searcy Health & Safety Policy, including best practices to ensure personal hygiene at all times. - Demonstrate Personal Development. - Any other reasonable request by the Senior Management. - Minimum 3 years experience in people management - Excellent communication skills - Takes the initiative - Excellent time management - Supportive / Team player - Demonstrate high level of organisation. - Excellent record keeping. - To be willing to work the hours and the needs of the business - To be able to work under pressure and to cope with any unforeseen circumstances i.e. function changes, requirements, sickness, etc. - To have a positive and co-operative attitude.