Sous Chef (Monday to Friday)
$40,000–$45,000 year
On-siteLondon, England, United Kingdom
London, England, United KingdomOn-siteFull Time$40,000–$45,000 yearHospitalityMedium
Full TimeMediumHospitality
Job Summary
Manage and lead the kitchen team, including chefs, bakers, and porters, while ensuring staff are trained in menu, equipment, and procedures. Support the development of the food and beverage offer, coordinate with the Head Chef on content allocation and pricing, and manage all food orders and light equipment. Forecast food volume accurately to ensure full service during peak trading periods and deliver agreed sales gross profit margins as budgeted. Maintain company standards and meet client expectations through a nurturing environment and effective delegation.
Required Qualifications
- Management and leadership of the chefs, bakers, kitchen porters, work experience team including skills development
- Ensure the staff is trained in all aspects of menu, equipment, and procedure
- Support the development of the food & beverage offer, “Menu Planner Calendar” and the delivery by the operational team
- Ensure the delivery of agreed sales Gross Profit Margin as budgeted
- Coordinate with Searcys Head Chef, ensuring all content is correctly allocated, costed and priced correctly
- Manages all “food” orders and in ordering of light equipment
- Help forecast accurately food volume to ensure can offer full proposition and offer even at peak volumes trading periods
- Good understanding of report writing and financial management
- Possess excellent supervisory and communication skills
- Good delegation and influencing skills
- Able to demonstrate your analytical approach to problem solving
- Have the ability to display a real passion for food and customer service
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