Sous Chef

Sous Chef focuses on supporting the head chef in the supervision of kitchen operations with a focus on quality, hygiene, and guest satisfaction, adhering to all food and beverage standards.

What the role involves

• Supporting the Head Chef in the supervision of kitchen operations with a focus on quality, hygiene, and guest satisfaction, adhering to all food and beverage standards.
• Ensure all deliveries are checked daily, maintaining appropriate stock levels to minimise waste.
• Work closely with the Food and Beverage Team to ensure a smooth and efficient service, prioritising guest satisfaction.
• Maintain a high standard of kitchen cleanliness.
• Ensure all systems set by the Company and the Head Chef are being followed.
• Devise, agree, and action training plans, in conjunction with the Head Chef, to support.

Skills and requirements

• Strive to anticipate customer needs and react proactively to enhance their dining experience.
• Previous cuisine experience in a hospitality, travel or tourism environment operating as a Sous Chef or equivalent.
• Demonstrate the importance of preparing and serving food to exceptional high standards at all times.
• Resolve issues in a timely manner.

Confirmed role details

• 28 days' holiday for full-time staff.
• Develop and we actively encourage those who want to make a career in hospitality, with internal and external training.

Candidate fit

• Ensure the team adheres to high standards of personal hygiene and maintains a professional appearance.

Additional role context

• First opened in 1945 as ‘The Bowness’, for the last 30 years, The Malone has been owned and run by two generations of the Macklin family.
• Our commitment to our people is to deliver a great place to not only work, but thrive.
• Internal development and progression is key to our success, having been in business for 30 years.