Job Description

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WHAT ARE WE LOOKING FOR?

The Stag are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.

JOB BRIEF

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction.

We offer very competitive rates of pay and plenty of room to progress within the company.

• Experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry's best practices
• Working knowledge of various computer software programs
• H&S Training LV 2 and Allergen training
• Food Safety Lvl 2/3 training

RESPONSIBILITIES

• Managing members of the kitchen team whilst on shift
• In absence of the Head Chef ensuring all standards are kept in line with company expectations
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
• Produce high quality plates both visually and in taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff's performance
• Order supplies to stock inventory appropriately
• Keeps cooking stations stocked, especially before and during prime operation hours
• Comply with and enforce sanitation regulations and safety standard
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Ensuring all H&S issues are reported in a timely manner to comply with company policies
• Maintain a positive and professional approach with co-workers and customers
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing