Job Description
Job Title: SOUS Chef – THE SELKIRK ARMS HOTEL
Job Type: Full-time
Salary: From £30,000 negotiable depending on exprience
It is the motivation and sheer determination of our employees, which makes the Selkirk Arms what it is today. We are always looking for dedicated and passionate individuals who are striving to build their career in the hospitality industry.
The role of the Sous Chef:
Key Skills Ability to cook creative dishes with imagination and flair
Fully conversant with the latest Food Hygiene regulations, Risk Assesment, Fire and evacuation training, First aid
Supporting Head Chef
Leadership and motivation of the team in the Head Chef’s absence
Delivery of Food Service
Systems Compliance
Delivers Company Standards
Effective Rotaring and wage cost awareness in the Head Chef’s absence Food Margins
Meets and exceeds company Food GP budget of 66%
All kitchen staff to be trained on dish specification and how to achieve food margins
Orders of food stock appropriate to sales levels and not over ordered
All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers.
Ensure that the team check and sign all deliveries.
Prepares food for service appropriate to sales levels
Controls wastage and records / reports all wastage
Only nominated suppliers and petty cash purchases are minimum to zero
Staff Food policy is followed with no unauthorized food leaving the kitchen
Dishes are to specification with no over portioning
Keeps within budgets set for ordering.
All stock is secure and no loss of stock
Stock rotation is followed and all store rooms/ fridges and freezers are in order
Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls
Delivery of Food Service
Ensure all menus are served ti the highest standard with detail on presentation and taste
Ensure all recipes and preparation requirements are met.
Ensure temperature, seasoning and flavours are to specification
Ensures readiness for service and the pace is set for peak trade
Ensure all food is presented for service in a timely manner and in correct sequence
Ensure that the storage of food meets company and statutory health and safety requirements
Deal with any customer returned food in a timely manner
Delivers Company Standards
Comply & implement all Health and Safety and Food Hygiene requirements
Ensure temperature records and food labelling are maintained and up to date
Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept
Ensure all food is served to specification
Ensure the kitchen uniform and personal hygiene requirements are adhered to
Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods
Promote a positive perception of the company at all times both internally & externally
Attend company meetings as requested
Personnel Skills
Support the Head Chef
Deal with day to day personnel queries
Assist in the Performance review all kitchen staff on an ongoing basis
Leadership
Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits
Leads by example, setting the pace and standards
Train and develop the team to deliver food to specification
Praise and recognise good performance
Pro-active in problem solving
Can work on own initiative to deal with problems and opportunities
Communicate a vision of success which the team want to be part of
Manage the day to day food administration ensuring systems compliance | 
