Senior Sous Chef

Reports to: Head Chef

Department: BOH

Location: Walcot Street, Bath, BA1 5BG

Purpose of the Role

Our Senior Sous Chef plays a key leadership role in the kitchen, assisting the Head Chef in managing daily operations, ensuring high food quality, and maintaining kitchen efficiency. You oversee the kitchen team, enforce food safety standards, and contribute to menu development while ensuring a smooth and productive kitchen environment.

Key Responsibilities:

• Assist the Head Chef in planning and directing food preparation.
• Supervise kitchen team, ensuring efficient and high standards.
• Ensure compliance with food safety, hygiene, and health regulations.
• Monitor food quality, portion control, and presentation consistency.
• Manage stock levels, inventory, and supplier relationships.
• Train and mentor junior kitchen team members to enhance skills and performance.
• Assist in menu development, costing, and innovation.
• Step in for the Head Chef in their absence.

Kitchen Operations & Food Preparation

• Assist the Head Chef in the day-to-day running of the kitchen.
• Ensure all food is prepared to high standards, maintaining consistency in taste, presentation, and portion sizes.
• Supervise all cooking and food preparation activities to ensure efficiency and quality.
• Oversee mise en place and ensure kitchen stations are well-stocked and organized.
• Maintain and improve cooking techniques, food presentation, and menu offerings.

Team Leadership & Management

• Supervise and motivate the kitchen team, ensuring high performance and efficiency.
• Train and mentor junior chefs and kitchen team members to improve skills and knowledge.
• Assist with staff scheduling and ensure adequate coverage during service periods.
• Be a leader, a positive force and role model to your team, uphold the company’s values, motivate and inspire individuals throughout the business
• Foster a positive, team-oriented kitchen culture, encouraging collaboration and development.
• Ensure smooth communication between kitchen and front-of-house teams.
• Oversee food service during peak periods to maintain speed and quality.
• Address and resolve any kitchen-related issues that arise during service.

Stock Management

• Support the Head Chef and Restaurant Management with stock inventory, keep to agreed levels and oversees the accuracy of monthly stock takes in line with company expectations
• Establish and maintain excellent relations with suppliers to ensure efficient, documented, accurate and timely deliveries.
• Ensures the quality, accuracy, rotation of stock and sufficient availability of stock for service levels

Compliance, Safety & Security

• Enforce strict hygiene and food safety regulations in line with local health and safety laws.
• Ensure proper checks are being carried out as per our policy and recorded accurately on our Food Alert system
• Ensure all team members are fully trained and up-to-date with any mandatory courses.
• Conduct regular kitchen cleanliness and sanitation checks.
• Ensure proper storage, labeling, and rotation of ingredients to minimize waste.
• Maintain HACCP (Hazard Analysis and Critical Control Points) standards.
• Diligently follow our Allergen Management Procedures and ensure the kitchen team complies at all times.
• Ensure that all kitchen equipment is maintained to operating specification and to complete maintenance list where necessary.

Job Type: Full-time

Pay: £50,000.00 per year

Benefits:

• Company pension
• Cycle to work scheme
• Discounted or free food
• Employee discount
• Gym membership
• Relocation assistance
• Sick pay
• Store discount

Work Location: In person

Expected start date: 31/03/2025