Sous Chef

Roles and Responsibilities

• Provide excellent back up to the Head Chef, and in their absence to provide adequate supervisory back up using you own discretion.

• To undertake duties as set you by the Head Chef or Management.

• To actively be an integral part of the Kitchen Management team in the absence together with the Senior Sous and Head Chef.

• To operate and participate in the efficient smooth running of the kitchen, to prepare, cook and present for service any meals required, to the standards set by the Head Chef and Management.

• Ensure that any foods being served to our customers is to the laid down standards.

• To order food and other associated products of the correct standards and quantity for the level of business at all times in the absence of the Senior Sous and Head Chef.

• In the absence of the Senior Sous and Head Chef be accountable for the running of the Kitchen including the preparation of all foods to the agreed standards.

• Assist Senior Sous and Head Chef to keep an overall check on the accuracy of all foods goods delivered.

• To be accountable for the health and hygiene standards within the department to current legislation

• Ensure that working areas are always kept clean

• Work on a rota basis as and when you are required to do so.

• From time to time carry out other duties in line with your supervisory role.

• Report the need for maintenance to appropriate staff

• Maintain high standard of personal appearance and hygiene including wearing and maintaining a clean uniform at all times.

• Follow all company policies and procedures outlined in the Employee Handbook including any department specific procedures such as cash handling and credit procedures.

• Be aware of and follow all Health and Safety procedures.

This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.

Key Skills 

• Demonstrable culinary experience in similar role

• Minimum NVQ L2 or equivalent in professional cookery (essential)

• NVQ L3 or equivalent in professional cookery (desirable)

• Knowledge of best practices for training kitchen staff and implementing kitchen procedures

• High level of creativity and ambitious to learn, grow and develop

• Passion for new ideas, with the ability to provide inspiration to new members of the team

• Great attention to detail with a high level of reliability

• Flexible schedule required

• Confident and approachable

• Ability to work well as a team or on a sole basis

• Able to handle pressure calmly and professionally

All staff Key Performance Measures 

Our values underpin everything we do here at Lion Quays and staff should ensure that these are at the fore front of what they day to day.

• To focus on the guest experience at all times and continually strive to delight time after time

• To see each guest as part of a long-term relationship not a onetime event

• To create a team that is enthusiastic, consistent and committed in the workplace that encourages an open honest and supportive culture, by working together to create excellence.

• To create an organisation with high integrity, that recognises potential and success, that both guests and employees want to be part of and associated with

• To encourage our team to contribute to excellent working conditions for all

• To gain a reputation for delivering financial performance and being consumed and enthralled about business. 

Benefits

LQ Resorts will offer you a fantastic working environment with plenty of opportunity to make a difference each day. In addition, you will receive:

• Discounts across the resort, including family and friends

• Free onsite parking

• Progression and career development opportunities.

• Pension Scheme

• Free staff meals

• Free gym membership

• Access to wellness programmes

• Share of Resort’s service charges on monthly basis

• Extra days holiday after 2 years