Sous Chef/Second Chef.

Job Title: Sous Chef/Second Chef

Responsible to: TBA

Location: based on requirements

Department: Catering

Hours/days: Full Time- Monday-Friday- 40 hours per week (hours as required to meet the needs of the business)

Main Accountabilities & Responsibilities:

• Support proactive management and development of the kitchen team in order to deliver an efficient, high quality, service to Radish, customer and client.
• Support Management with internal and external communications, effectively communicating relevant information to the Kitchen team.
• Responsible for supporting the Radish communication and for embedding the standards within the team, supporting the service champion as appropriate.
• Assist Management and deputise in maintaining, ordering and control of food stocks within budget and using nominated suppliers.
• Assist Management and deputise in innovative menu planning and design of food service within specified budgets maintaining high standard of food presentation and ensuring portion and quality control.
• To support Management in creating a platform for financial growth through cost control and innovative food.
• Ensure operational activities meet requirements in respect of COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and employees.
• Carry out any reasonable duties that maybe requested by the company.

Qualifications:

• City and Guilds 706/1 and 2 or NVQ equivalent
• Minimum Level 2 Food Hygiene Certificate

Skills & Abilities:

• An effective communicator with robust interpersonal communication skills at all levels.
• Able to plan and prioritise workload to ensure objectives are achieved within given timeframe.
• Able to identify problems and make decisions, taking appropriate action to resolve.
• Able to attain an accurate and consistent standard of service and customer satisfaction.
• Able to work on own initiative and positively as a team member.
• Computer literate with the ability to effectively use Microsoft Office packages.

Person specification:

• Communicates well both in writing and verbally.
• Work alone and as part of a small or large team.
• Flexible approach to work.
• Appreciates that projects need to be completed.
• Methodical approach with an ability to work under pressure.
• Uses judgement to know when to ask for help and guidance.
• Uses own initiative and can work independently.
• Takes responsibility for own work.
• Proficient use of all Microsoft programmes.
• Excellent Organisational skills.
• Records information accurately.
• Pays attention to detail.
• Understands and implements processes.
• Good level of numeracy.
• Excellent levels of grammar.
• Makes good use of the opportunities to develop within the role.
• Builds appropriate professional, friendly and accessible relationships with employees and line managers.
• Resilient and able to work in an organisation that is undergoing change due to development and growth.
• Can “keep up” and excel within a fast-paced environment.
• Demonstrates initiative and influences change.
• Demonstrates an “investigative” and “can do” approach and attitude to all tasks.
• A Team player.
• Excellent presentation skills.
• Effective and efficient Time management of self and duties.
• Approachable and able to deliver training objectives with confidence.

Other Requirements:

• Full DBS Clearance or willing to have one completed.
• Sous Chef experience in a variety of catering roles including fine dining, event catering, all education sectors and Business & Industry.
• Effective and efficient Time management of self and duties.