Job Description
Post: Sous Chef
Grade: 18 - 20
Responsible to: Chef Manager/ TouchBase Centre Manager
Description of the role
As a Sous Chef at TouchBase you will be a vital part of ensuring we provide a warm welcome to the customers of our café and wider building. You will prepare food in our new Hive Café utilising food products, daily specials and menus effectively and economically. This role requires flexibility to work across weekdays and weekends, including early mornings and evening working.
Key Duties and Responsibilities
Core Responsibilities
Act as an enthusiastic ambassador for TouchBase Pears, and for Sense.
Demonstrate consistent high standards of customer service to all, adapting your communication style appropriately to different customers.
Always be warm, welcoming and approachable.
To prepare and place orders as appropriate to forthcoming business and in accordance with site procedures.
To assist with departmental consumable stocktake as required by site procedures and company requirements.
To liaise with line manager regarding forthcoming functions and prepare as required.
To keep all work areas in a safe and hygienic condition and to presentational standard as set out in the site operations manual.
To actively participate in any promotional activities in association with line manager and external suppliers.
To carry out departmental dress code is adhered to at all times.
To ensure that the operations manual for the department is up to date at all times and to assist in regular audits.
To ensure all relevant information is updated to ensure accurate operation of business.
Café Responsibilities
To keep displays fully stocked and looking attractive to maximise sales opportunities, confidently and proactively selling all menu items.
To be trained in Barista skills and use this to make and serve a high standard of hot drink to customers.
To serve prepared or simple ‘grab and go’ menu items to customers.
To maintain excellent standards of food hygiene and to undertake any necessary qualifications.
To report stock deficiencies, inferior products, losses and spillage to Supervisors.
Ensure all stock is stored appropriately and used in rotation.
Ensure eating areas are presented to high standards so that customers enjoy a comfortable and welcoming environment.
To be well-informed about café menu items including allergens.
To up-sell where appropriate to maximise café income.
To undertake training in the specific needs of the individuals Sense supports as regards food and eating, and to support these needs wherever possible.
To manage money efficiently, operating till systems and assisting with the reconciliation of stock and monies from all sales as required.
To prepare and serve a variety of high quality event catering to internal and external customers.
Person Specification
This section outlines the experience, knowledge, skills and abilities the job holder needs in order to fulfil the requirements of the post. Essential criteria are those which the job holder must have in order to do the job. Desirable criteria are those qualities that would be either useful, or an advantage or those which the jobholder can be trained to do.
Please use the ‘additional information’ section of the application form to evidence how you meet the essential criteria as well as how your practice reflects the I statements.
Education and TrainingEssential Criteria / Desirable Criteria
Level 2- 4 Certificates in Safety In Food Hygiene / n/a
Achievements and Experience
Essential Criteria / Desirable Criteria
Experience working in a similar food preparation capacity / Experience of working with people that are disabled
Experience of working in a large venue
Experience of working in a multi-purpose venue
Experience of events catering
Skills & Abilities
Essential / Desirable
Basic British Sign Language
Flexible work availability including early mornings, evenings and weekend, and the ability to vary the number of hours worked per week within an annualised hours contract
An ability and enthusiasm to work with a diverse range of people, including people with complex disabilities
Willingness to develop a range of alternative communication skills
Honesty, punctuality and reliability
The “I” statements detail essential behaviours that we value at Sense.
“I” Statements apply to staff, trustees and people who use the services.
Behaviours
· I will be honest and open
· I will listen to others
· I will respect others
· I will participate and contribute
· I will take informed risk
· I will find things to celebrate
· I will understand and respond
· No decision about me without me
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