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Equity

Sous Chef - Season 18/19

Overseas – Brighton, East Sussex
Department Overseas
Employment Type Seasonal
Minimum Experience Experienced

Job Summary

To be a part of an efficient, commercially aware kitchen providing good quality, healthy meals for our guests. Maintaining high levels of hygiene, cleanliness and health and safety. Deputising for the Head Chef in their absence.

Key Responsibilities and Accountabilities:

Health & Safety, Legislation and Legal Requirements:

Ensure the highest standards of health and hygiene in the kitchen, abiding to local and European regulations

Management and Team Development:

Assist with the management, training & development of the kitchen team

Ensure punctuality and reliability within the department

Customer Service:

Production of company set menus to provide healthy, nourishing foods to our guests

Maintain and improve service standards to improve customer feedback and encourage repeat business

Provide good quality, healthy and varied staff meals within the budget provided

Financial Awareness and Sales:

Encouraging terrace food sales and maximising profit

Minimise loss and wastage

Assist with weekly stock take

Receive deliveries of food, check order is correct and store away ensuring stock rotation

Organisation and Administration:

Assist with washing up when required

Person Specification and Skills:

Experience of cooking to a similar level in a hotel or restaurant kitchen and covering alone in absence of a Head Chef

Level 2 health & hygiene and level 1 health and safety an advantage

Experience of having to cater for special dietary requirements

Passionate about food and the hospitality/ski industry

Good communication skills

Previous supervisory experience

Flexible

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  • Location
    Brighton, East Sussex
  • Department
    Overseas
  • Employment Type
    Seasonal
  • Minimum Experience
    Experienced
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