Sous Chef

As we see Hospitality continue to take steps in the right direction. A fantastic opportunity to join an already established Kitchen team has become available here at Houstoun House. Head Chef David Watson is looking for a key member to join his team and support him taking the kitchen to the next level. We are looking for someone who is passionate for food, ambitious, willing to work hard and work as a team and has the imagination to design and introduce new dishes.

Job requirements:

To produce high quality service to ensure customer satisfaction at all times, ensuring that the product received by the customer is of the standard required by the hotel / company.

To be knowledgeable in all aspects of kitchen duties and work closely with the Head Chef in order that the standard set by the hotel for maintaining the consistency of food production in both presentation and quality are always maintained.

Participate in various sections of the kitchen as and when required to provide relief and/or support as needed.

To comply with all food regulations as laid out in the Food Safety Policy and as per Environmental Health guidelines.

To assist the Head Chef in keeping kitchen areas and equipment in a clean, hygienic condition to conform with food hygiene legislation and Company standards currently in force.

A Chef is expected to attend all morning operation meetings and F&B meetings. He is then expected to cascade this to the team. He is responsible for make sure his team a fully aware of business for the day and for the week.

To oversee the preparation and production of staff meals to ensure that meal are served at the specified times and that the standard of food is the best possible within the budget allowed.

To support the Head Chef in gaining a satisfactory level of development amongst staff, training junior members of the brigade as necessary.

To ensure all equipment is maintained in a safe and hygienic manner and to immediately report the failure of any kitchen equipment to the maintenance department.

To assist the Head Chef in the planning and costing of new menus as appropriate. · To ensure daily hygiene and food control checks are done and documented.

To observe all health, hygiene, safety, security and fire regulations at all times and to act in accordance with the fire instructions in the event of a fire, ensuring all kitchen staff have a thorough working knowledge of these instructions.

To have a sound understanding of Company requirements regarding health and safety policy, COSHH, fire and bomb procedures.

To undertake any other duties as may reasonably be requested by the management

People:

To take pride in everything I do · To consistently deliver outstanding hospitality · To anticipate and react to the needs of our guests · To be an ambassador for the Macdonald Brand · To take ownership for my personal development and performance · To contribute to the overall effectiveness and performance of my team

Product:

To consistently deliver Macdonald core standards which are relevant to my role · To maintain a safe and clean environment · To take responsibility for understanding our products and services · To proactively look for ways to improve or enhance the guest experience · To use feedback to improve my personal performance whilst activity encouraging feedback from others · To give my full to support to company initiatives Process · To complete and act upon training (including statutory) in line with company policy and procedures · To follow all processes assigned to my role ensuring full compliance · To identify any barriers or challenges which may prevent me from delivering on agreed processes · To take responsibility for keeping up to date with any changes in my department

Profit:

To have an awareness and understanding of operational costs related to the performance of my job role · To look for ways to protect the profit of the organisation without compromising the guest experience · Be aware of department objectives and ensure all sales opportunities are exploited (OWS)

To promote the products and services to our guest at every opportunity · Spot and act on every opportunity for sales · To act upon any reasonable instructions from management as pertains to my job responsibilities

Job Types: Full-time, Permanent

Salary: £28,000.00-£30,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• Gym membership
• On-site parking
• Referral programme

Schedule:

• 10 hour shift
• Weekend availability

Supplemental pay types:

• Tips

Experience:

• Chef: 2 years (required)

Work Location: In person