SENIOR SOUS CHEF
In order to make an application, simply read through the following job description and make sure to attach relevant documents.Pay Breakdown:Hourly Rate £13.71-£15.21ph (£32,169.54-£35,689.18pa)Est Hourly Gratuities £0.95ph (£2,223.00pa)Guaranteed 45-hour ContractHourly Paid OvertimeDiscounted FoodOn-site ParkingJob SummaryAssist the head chef in the smooth running of the kitchen and be committed to providing the highest standards of food preparation, cooking, service and staff management ensuring that all company policies and procedures are adhered to.Essential RequirementsProof of right to work in the UKHave a UK bank account in your nameAble to converse in EnglishHave a fixed place of residence and live within a reasonable travelling distance of the outletPreferred Qualifications & Experience2 years sous chef experienceComputer literacy skillsCore ResponsibilitiesFood ServiceMaintain product knowledge and ensure that all food and associated products are served quickly, efficiently and presented to the Distinctive Inns standard as described in the food specificationsPrep & SetupTake full responsibility for the setup and effective operating of your section. Complete prep on time, every day and ensure full availability of all menu itemsDeliveriesAssist in all processes relating to deliveries including checking in the orders, storage and stock rotationClean As You GoEnsure all kitchen and back of house areas are hygienic and cleaned to the highest standard, at all timesAdditional ResponsibilitiesStaff ManagementMaintain a high standard of staff management and be accountable for ensuring all kitchen employees are performing their responsibilities to the highest standard. Lead by example, motivate and ensure staffing levels are in line with targets, and in relation to sales performanceStaff TrainingIdentify and monitor training needs, take an active role in developing people and the training of all kitchen employees ensuring they prepare and serve food to the Distinctive Inns standard and conduct performance reviewsStock ManagementManage all stock management systems in conjunction with the head chef including ordering, checking, counting, storage, rotation, loss investigation with all stock wastage and/or transfers clearly recorded. Attend any scheduled food stock checks as and when requiredOrderingComplete product-ordering on time, every time; ensure full availability of all food and non-consumable items.FinanceManage all aspects of finance in the kitchen including sales, gross profit, stock control, disposable catering supplies and controllable expensesCustomer ComplaintsDeal with customer complaints swiftly in a professional manner, follow the customer complaints procedure to resolve all issuesOffice AdministrationComplete office administration for your department and ensure the kitchen team complies with the company standard including the correct and proper use of keys, paperwork and delivery notesKPI TargetsBe accountable for the results achieved in the pub for the hard and soft KPIs including net profit, wages, stock, turnover, sales, audits, mystery visits and feedbackEmergency CoverBe available for emergency cover ensuring the pub is fully staffed in all areas, with a member of management present on all shiftsKitchen DiaryComplete all daily, weekly and monthly checks (Fire Safety, Health & Safety, Operational & Compliance) to the required standardSales OpportunitiesMaximise all sales opportunities in the business, including quality of food cooking, preparation, service and availabilityFinancial ForecastingPlan the kitchen rotas weekly with the head chef and general manager, in line with budgeted targets, taking the necessary daily action to reduce/increase hours, in line with salesKitchen OperationTake full responsibility for the set-up and effective operation of the kitchen, within company policy, at all timesTeam Meetings & CommunicationManage the timely distribution and briefing-in of all company communications through regular meetings and act as the first point of contact for identifying and resolving kitchen team queries and problems, ensuring your team are well trained, knowledgeable and motivatedRecruitmentIdentify recruitment needs and take an active role in search and selection activities and the appointment of staff, in line with the company recruitment policy, ensuring that all paperwork is certified, copied and completed, in line with Home office and company guidelinesWork SectionWork in all sections of the kitchen to ensure that best practice is maintained by the team and that any areas requiring improvement are identified promptlyOur VisionDistinctive Inns will be the leading independently owned pub company in the East Midlands by consistently providing our customers with an uncompromised approach to delivering the highest quality in food & drink in exceptionally stylish interiors combining comfort and atmosphere with outstanding service to create a brand which offers a memorable drinking & dining experience.Training & DevelopmentDistinctive Inns is an independent pub company in constant growth with a proven track record of promoting from within. We pride ourselves on the development of every individual, in every team, and we will provide you access to a wide variety training courses with nationally recognised accreditations and qualifications.Working Environment & Company EthosWe are an innovative forward-thinking company, and we use some of the most cutting-edge technologies in the industry to help us to succeed. Whether it is reservation management, rostering, health & safety compliance, or procurement we have partnered with some incredible companies all which make the business run smoothly.We believe communication is key and that every department must work in harmony to be successful. You will receive regular pay reviews which run in conjunction with performance appraisals, which will give you the opportunity to move into a more senior role as soon as you are ready. xwzovoh Our MissionTo give our customers the best drinking & dining experience possible through consistently providing exceptional Food, Drink, Service, Surroundings and Value….