Sous Chef

Sous Chef focuses on to ensure that food and labour costs are effectively managed in order to achieve a strong food margin and labour within budget.

What the role involves

• To ensure that food and labour costs are effectively managed in order to achieve a strong food margin and labour within budget.
• Responsible for the recruitment, training, coaching and development of the kitchen team to ensure the delivery of excellent food quality and guest satisfaction.
• Ensure that company policies and procedures are followed by checking Food Safety and Health & Safety daily and Business Due Diligence on a weekly basis.
• Ensure that all invoices are processed daily and accounted for.
• The ability to deliver to excellent standards in a fast paced and pressurised environment.
• Have a desire to develop your career with a well known and expanding company.

Skills and requirements

• To train and coach the front of house team to ensure that they have a good knowledge of all menu items to so that our guest service is of the highest standards.

Confirmed role details

• £34,000 - £36,000.
• 28 days holiday.
• Company Pension scheme.
• 50% off food on shift.

Candidate fit

• pace, food quality, hygiene standards, and reliable teamwork

Additional role context

• Built on 5 generations of craft, has become Bedford’s predominate destination for drinkers and diners.
• Work closely with your head chef to effectively control stock and food GP, and identify opportunities to maximise profitability.
• Responsible for all food production ensuring that food is prepared to an exemplary standard.

Known job details

• Pay: £34,000 - £36,000