Mill Farm Sports Village- Sous Chef

About the role

Our Sous Chef will be expected to assist the Head Chef to lead, motivate and supervise the Kitchen team and have full responsibility for all aspects of food storage, preparation, production, safety, cooking and service to the restaurants, bars, match day hospitality, public catering and banqueting. The Sous Chef will be responsible for all Head Chef duties in the absence of the Head Chef. You must be energetic and enthusiastic with a real passion for cooking and a real can do attitude. You will be required to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our customers and to control the resources, manage the processes and cultivate the understanding of good food throughout Mill Farm. To ensure the kitchen is run in the same professional manner when the Head Chef is not on duty.

HEALTH, SAFETY & STANDARD OPERATING PROCEDURE COMPLIANCE

• Ensure the security of all foods, chemicals and equipment by maintaining procedures laid down by the Health and Safety Policy.
• Ensure that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points within the Food Safety Act 1990 or the Health and Safety at Work Act.

• To ensure all statutory regulations are adhered to ensure that all employees are trained to uphold the food hygiene policies.

• To comply with all Mill Farm policies and procedures to ensure that all-statutory regulations are observed and that the department comply with these requirements.

STOCK CONTROL AND ORDERING

• To ensure effective control of stock through the ordering, receipt, storage, preparation and product service with regard to quality, quantity and safety.

• To be in control and aware at all times of food wastage and ensuring this is recorded.

• To ensure effective daily communication with relevant departments.

STAFF MANAGEMENT AND TRAINING

• To provide and record a programme of basic training for all new members of staff and to communicate performance and development issues on a regular basis.

• To ensure all training & development is completed to the required standard

• To provide training and development for department staff in kitchen procedures.

OTHER DUTIES

• To assist with the management of the department s, staff rotas and the kitchen cleaning schedule.

• To liaise with the Head Chef to help introduce and implement new menu s.

• To be flexible and willing to help other departments at busy times if required.

• To undertake all other duties as and when directed by the Head Chef.

Our focus on Diversity and Inclusion is at the centre of our company values. We promote a culture of inclusion in everything we do at #TeamTangerine