Job Title: The Angel Sous Chef

Reporting to: Head Chef and Operations Manager

PURPOSE OF THE ROLE:

To ensure a smooth and seamless running of The Angel Restaurant. To offer managerial support to the Head Chef on duty during that service, in providing high standards of food service and food/product innovation in those areas. To ensure in house food hygiene control and accounting policies are adhered to and monitor food and beverage control.

GENERAL RESPONSIBILITIES:

• Ensure to report for duty punctually, wearing the correct uniform at all times
• Ensure the highest standards of grooming and personal hygiene standards are kept at all times
• Maintain professional decorum in all areas of the building, whilst on and off duty, and be a representative of the company at all times
• Maintain good working relationships with your colleagues and all other departments
• Ensure highest standards of customer care at all time, providing a friendly, courteous and professional service at all time
• Attend necessary training courses as required
• Adhere to the company procedures for sickness, absence and holiday requests
• Provide a friendly, courteous and professional attitude at all times
• Maintain a clean and neat work place

DIRECT RESPONSIBILITIES:

• Reporting into the Senior Chef on duty on a daily basis regarding all direct responsibilities

• Support the Senior Chef on duty in the daily running of the restaurant kitchen ensuring that set procedures are followed correctly

• Ensuring there are high levels of cooking throughout the menu and that these are to the standards of The Holland Group

• Ensure that the kitchen is ready for service at all times and with total responsibility for its output

• Ensure smooth running of daily back of house operations including deliveries

• Protect the health and safety of all guests and team members by following the due diligence of food safety as follows;

• Ensure to make frequent food hygiene and personal hygiene checks and to maintain food standards across the site

• Support with the planning, creation and implementation of all menus for the different hospitality facets of the business

• Following direction of Senior Chef to support the process of food ordering and book delivery times in line with the delivery processes within the building

• Support with stock-takes as per the Executive Chefs requirements.

• Support Executive and Head Chef with profit margins on the food

• To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations.

• Mange laundry requirements

• Support and manage the Executive and Head Chef to execute the SOP’s in line with weekly cleaning requirements

• Labelling regulations being adhered to

• Stock rotation being followed

• Cleaning schedules being followed

• Chilled and frozen food delivery temperature records

• Chiller/freezer temperature records

• Food safety training records

• Food handler sickness records

• Cleaning log

Team Leadership & Coordination:

• Work in cohesion with the Embankment and Operational Management Team, providing training, support, and performance oversight.

Key Skills & Requirements:

• Previous experience in hospitality management.
• Strong leadership skills with experience in team management.
• Excellent organisational and multitasking abilities.
• Strong communication skills with a customer-focused approach.
• Ability to work flexible hours, including weekends and holidays as needed.

Job Types: Full-time, Permanent

Pay: £33,000.00-£35,000.00 per year

Additional pay:

• Bonus scheme
• Tips

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Schedule:

• Day shift
• Every weekend
• Holidays
• Monday to Friday
• Overtime
• Weekend availability

Work Location: In person