Sous Chef - Final July 2012

Job Profile (To be attached to the relevant Grade Profile document)

Core job information
Job Title / Sous Chef
Dept./School/Inst. / Student and Campus Services / Section/Centre/Unit / CateringHospitality Services
Career Family / OPE / Grade / OPE2
Working hours per week / 35 hours per week / Appointment period / Permanent
Reports to (job title) / Head Chef / Current location / Any College site
Job purpose (Why does the job exist? What is it there to achieve or deliver?)
To ensure effective preparation, cooking, display and servicing of all food and beverages to agreed standards and ensure full compliance with all relevant regulations, policies and procedures (most notably, health & safety) in allocated catering outlets and events catering (hospitality), as directed by the Head Chef.
Knowledge, Skills & Experience(work experience, qualifications, specialist training, key skills, disposition)
Requirements / Essential/Desirable
Qualifications / Food hygiene certificate
Level 1 and 2 City and Guilds or equivalent
NVQ Level 3 in Kitchen Supervision or Food Preparation / All Essential
Experience / Recent experience of working in a commercial restaurant
Recent hospitality and events catering experience
Experience developing and costing menus and specials
Experience acting on customer feedback and sales data
Experience managing and leading kitchen and catering assistants
Experience managing health & safety in the kitchen environment
Experience in purchasing and procurement of catering items / All Essential
Knowledge, skills & abilities / Ability to work unsupervised and prioritise tasks and workload
Ability to lead and motivate operational teams of staff
Knowledge of food preparation and presentation techniques
Ability to plan menus & cost recipes to keep in line with budgets
Excellent communication and negotiation skills
Ability to take control in emergencies
Excellent awareness of trends within the catering sector
Good interpersonal and conflict management skills
Confident user of Agresso, Saffron and Kinetics systems
Confident user of MsWord and MsExcel programmes / All Essential
Attitude & disposition / Commercially minded and customer focused
Proactive, able and willing to take initiative
Positive, with a can-do attitude / All Essential
Other circumstances / Hours of work to be flexible to include evening, weekends and the occasional bank holiday
A willingness to wear the uniform provided / All Essential
Freedom to Act & Decision Making (depth of control, supervision received, use of judgement & initiative, analytical ability)
Main Duties and Responsibilities of the Role
To be directly responsible for placing all approved food and beverages orders via Saffron, ensuring all orders are placed after the Head Chef’s written authorisation on the Order Request Form for each order, all suppliers used are College approved suppliers, all orders placed are within the authorisation limit of £500, and that Saffron system is used for placing each order. Prior to completing the Order Request Form for the Head Chef’s authorisation, the post holder’s responsibility is to compare all suppliers to ensure best value for money is obtained.
To ensure food waste for each area does not exceed the target of 1%, and to record food waste on the Food Waste Form at the end of each day, completing and signing this form, and then obtaining a signature of the Team Leader or Assistant Team Leader to confirm the accuracy of the form. Submit the form signed by both parties to the Head Chef, and ensure the food waste is disposed of in line with all relevant procedures.
To produce, present and ensure appropriate serving of food in catering outlets or for delivered catering events, to agreed standards and recipes, demonstrating a high level of skill and creativity within a set time and budget, and continually improving quality, presentation and service delivery. To ensure all food preparation follows standard recipes agreed, and all items are well presented and of appropriate temperature levels.
To assist the Head Chef in reviewing sales mix on a weekly basis, producing menus, standard recipes and specials and promotions, including calculating costings for all recipes and describing each recipe in a standard format, and proposing price points for all menu items, ensuring food cost do not exceed 30% of sales price.
To plan and monitor stock in conjunction with the Stores Officer and based on the menus agreed, standard recipes and forecasted footfall (outlets) or delegate numbers (events).
To maintain all relevant information and records, in particular all information related to purchasing and procurement, and to timely update all related documents, including risk assessments and incident & accident records, in order to prove due diligence with regards to all related catering activities and provide a clear audit trail for these activities.
To ensure compliance with the College’s financial and audit regulations governing the ordering, receipt, control and security of all supplies, equipment and materials connected with the service as required.
To line manage, recruit, train and induct Kitchen Assistants (permanent and casual staff), demonstrating full commitment to Directorate Manager Attributes on a daily basis and motivating direct reports, as well as ensuring full and timely implementation of agreed communications systems, including providing direct reports with constructive feedback on a daily basis, and ensuring high discipline by addressing issues as required under HR Codes of Practice.
To supervise other kitchen staff ensuring they are fully employed and to assist the Head Chef in producing weekly staffing rotas, to ensure staff cost stay within agreed budgets and staff are employed cost-efficiently. To feedback to the Head Chef on when staff are under-utilised during slower business periods, so that staff hours can be reduced accordingly.
To keep work areas of the kitchen clean and tidy, working in a manner that does not put any person or customer at risk, and to ensure all equipment is safe and secure, reporting any faults and defects on the GVA system without delay. To ensure all kitchen staff comply with HACCP, food hygiene and health & safety regulations, policies and procedures at all times.
To quarterly review and report on the relevant areas of the operational plan and risk register, updating risk assessments as directed by the Head Chef and submitting quarterly Manager Attributes reports to the Head Chef. To assist the Head Chef in producing and reviewing any other management information on request.
The post holder will be required to wear an ID badge, a name badge and is required to wear a uniform in full that will be provided by Student and Campos services. Not only will the post holder be required to wear a uniform put they will also be required to ensure all team members comply with the uniform regulations.
To conduct any other tasks as directed by the Head Chef related to the role. This role profile describes duties and responsibilities as of the moment of issuing this role profile, however, these might change over time in line with emerging business and operational needs.
Working Environment (knowledge of special working practices, breadth of management skill required, customer impact, responsibility, efficiency)
The post holder will need experience and knowledge of all aspects of the food offer to provide a healthy, well- balanced and diverse option for all the students, staff and customers on site.
The post holder must deliver the highest of standards to all student and customers, and ensure all kitchen staff comply with all relevant health & safety regulations, including food safety regulations and policies.
Freedom to Act & Decision Making (depth of control, supervision received, use of judgement & initiative, analytical ability)
Responsibility for preparing and presenting food for catering outlets and events hospitality services
Takes initiative in the event of emergency
Responsible for monitoring food cost and wastage, ensuring these stay within budgets agreed
Plans day-to-day activities of Kitchen Assistants and liaises with other Catering Staff
Implements routine work procedures
Contributes to the implementation of change in services, products and systems
Communication & Networking (liaison with others, type and level of communications)
Head Chef as line manager
Kitchen Assistants as direct reports
Stores Officer on a daily basis
All staff and management of the Catering and Hospitality team on a daily basis
Customers and other key stakeholders
Catering suppliers
SCS Finance, Marketing and Business Services
Point of contact with professional bodies i.e. EHO during catering audits
Finance/Resource Management(budgeting, forecasting)
Safe control and effective planning of all food stock items and equipment
To meet food cost and wastage targets
Authorisation limit of £500,00
People Management(supervisory responsibility, human relations skills)
Line manages a Kitchen Assistant x 1 [OPE1], and any casual Kitchen Assistants as and when required
This job description sets out the duties of the post at the time it was drawn up. Such duties may vary from time to time without changing the general character of the duties or level of responsibility entailed. Such variations are a common occurrence and cannot of themselves justify a reconsideration of the grading of the post.

Sous Chef - Final – July 2012

Organisation Chart

Sous Chef - Final – July 2012

Confirmation Section

Job profile content agreed by:

Jobholder signature / Print name
Ext No: / Date:
Line Manager/Supervisor signature / Print name
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Head of Department/Director of Institute signature / Print name
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Comments:

Sous Chef - Final – July 2012