F63 (v1)Job Description Form

General Information

Job Title / Sous Chef / Reporting To / Head Chef & Restaurant Manager

General Purpose

The Key Theatre has established itself as one of the East Anglia’s premier theatre venues. Situated by the embankment in Peterborough, the Key Theatre is a beautiful venue for any number of events including theatre, live music, comedy shows, film and a fantastic Christmas pantomime. The Theatre also provides guests with pre theatre dining & drinks at our Riverside Restaurant which provides up to 100 covers on show days. The Restaurant team consists of a Restaurant Manager & Head Chef, 3 Supervisors and a team of Kitchen & Front of house staff.
The Sous Chef is an integral part of the Restaurant, and will in effect be second in command and has a large amount of responsibility in the kitchen. Reporting to the Head Chef, he or she will be responsible for the planning and directing of food preparations in the kitchen. In doing so this will also involve the supervision of kitchen staff to ensure that we deliver a great experience to our guests. The Sous chef will also deputize in the absence of the Head Chef, and will be tasked with the training and development of the Kitchen personnel

Responsible for any Financials or Direct Reports

Key Deliverables

-To monitor and maintain consistent high standards in the preparation of meals in the Restaurant ensuring that Diners have a great experience
-To ensure that HACCP & food safety procedures are maintained and delivered to company standards
-To maintain and deliver cleaning rota’s and high standards in closing down procedures ensuring that all quality control measures and hygiene are achieved at all times
-To show initiative and work independently, organising the kitchen and team to deliver high standards to minimise interruptions in service and product availability
-To have total accountability for the day to day running of the kitchen service in the absence of the head chef and to take responsibility of ordering and inventorying are completed on time and that stock takes are produced weekly in conjunction with the head chef.
-To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls, ensuring minimum wastage within the Restaurant to ensure all menu’s are costed accurately.
-To maintain all equipment within the catering operation through due care and diligence. Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment.
-Assist the head chef in the managing and development of staff to ensure that staff have the right skill and knowledge to perform their duties and to support succession planning
-To organise staffing on a day to day basis, ensuring that the kitchen is appropriately resourced for each service to deliver guest expectations
-To undertake staff briefings with all team members at the start of their working day.
-Ensure staff are correctly completing time sheets and that this is compiled daily and within budget, Time sheets are signed off and submitted to payroll on time to ensure staff are paid in a timely and efficient manner.
-Assist the head chef to complete annual appraisals to ensure continued staff development
-To support the Head Chef to select kitchen personnel to support the business ensuring that they have the right skill set and experience to deliver their role
-Ensure the company’s Health and Safety Policy is fully promoted and engendered within the team through your own actions and behaviours in accordance within company expectations
-The post holder will carry out any other duties as appropriate to the post and as requested by the Head Chef & General Manager.

Requirements– Experience

-Excellent cooking, leadership and management skills
-Hospitality & Event management
-Proven work experience as a Chef (minimum 2 years’ experience)
-Strong leadership and motivating skills including the ability to build strong relationships with all key stakeholders, customers and staff
-Experience in food hygiene (Including hazard analysis & critical control points) and food preparation and compliance

Requirements – Qualifications

-Food safety qualification – Food Hygiene level 2 (minimum qualification)
-GCSE Grade C (or equivalent) in English & Maths
-Microsoft Word & Excel
-Up to date first aid qualification
-Willingness to undertake professional training and qualifications when required

Requirements – Personal Characteristics

-Team player – willing to multi-task, help others and be able to ask for help, supervising staff appropriately. This role as described is a very hands on role and the Sous Chef will need to manage their time and staff to deliver the guest experience within the budget parameters
-Good interpersonal skills – will be working as part of a team and will need to communicate at all levels, whilst remaining respectful; crucial when dealing with both internal and external customers
-Good organisational skills – will be working across the service and with competing demands
-Methodical – ability to follow process and procedure
-Progressive – working methods should be continuously evolved
-Accurate – in calculating, recording and checking of work
-The ability to work under pressure and make quick decisions
-The ability to stay calm and overcome any food production problems
-Excellent time management skills

Other Points

-Undertake other duties as directed by the Head Chef and General Manager
-Undertake Key Holding duties when required
-To carry out any other reasonable jobs as directed by the General Manager as & when required
-To provide administration support to ensure the continued smooth running of the Theatre & Restaurant