OVERVIEW OF THE ROLE

Do you have significant experience of quality, fine dining cuisine? Do you thrive in a busy kitchen with multiple demands on your time? Do you have the management skills to head up and motivate a team of chefs to produce excellent food to meet the demands of the operation?
Catering and Hospitality Services supports the student experience at the University. The department currently has a turnover of over £6 million and increasing significantly as business levels continue to recover. Providing customers with excellent service and quality fresh food is at the heart of what we do.
We are looking for an enthusiastic and motivated Sous Chef to work as part of our Fine Dining team, providing fresh food executed to an excellent standard with a flair for modern presentation. You will be able to demonstrate significant experience in fresh food led kitchen operations, over time. To succeed in this role, the ideal candidate, will display a high level of attention to detail and the ability to deliver consistently high levels of culinary excellence in all the work they undertake.
As a Sous Chef you will ensure that all food produced meets departmental quality standards and customer expectations. You will ensure that all food safety and labelling legislations are adhered to.
You will have a recognised culinary catering qualification NVQ level 2 or above and hold a minimum of Chartered Institute of Environmental Health (CIEH) Level 2 Certificate in Food Safety, or equivalent qualification . Consideration will be given to candidates with extensive experience in a similar role without NVQ qualifications. You will be committed to providing excellent customer service and you will have the ability to move, count and record stock. You will have experience of supervising a team with the ability to motivate staff and delegate work effectively.
This role is full time on a 5 days over 7 basis, working 35 hours per week with opportunities for paid overtime should the business require it. Flexibility will be required to meet the business needs, with the requirement to be able to work early mornings, evenings and weekends. This post is worked on a rota basis, primarily Monday to Friday, with occasional weekend requirements.

KEY DUTIES:

· Assisting with the preparation, cooking, display and service of all food items, in accordance with the University Food Safety policy and approved food production plans;
· Work as part of the team to prepare, cook and present all food items produced within the kitchen, including the refectory menu, functions and outside catering as directed by the Head Chef;
· Supervision of a small team, being responsible for the delegation of work amongst less experienced staff in order to ensure an efficient service;
· Leading food production in the absence of the Head Chef, ensuring that food is produced to the required standards, that there is an adequate supply of food to meet customer requirements and that customer expectations are met at all times;
· Ensuring that the food produced meets the standards set by the department and that all food items are labelled and stored, in accordance with the University Food Safety Policy and food labelling legislation;
· Responding to specific dietary requests and special requirements, adapting menu provisions as necessary;
· Ensuring that all stock is rotated, and controlling stock on a “first in, first out” basis, assisting with the counting and recording of goods accurately on designated dates;
· Participating in menu and food development and attending meetings and training as required;
· Ensuring that the needs of the customer are met at all times, responding to customer needs and requests, meeting the department’s customer care standards and reporting complaints to senior staff as soon as possible;
· Carrying out all cleaning necessary to meet the university standards, adhering fully to the designated cleaning schedule, completing relevant paperwork, and working in a clean and tidy manner at all times;
· Ensuring that all fridge, freezer and food temperatures are monitored, controlled and recorded, advising the Head Chef of any non-compliance to legislation or procedure;
· Ensuring equipment is left in a clean and tidy condition and that any defects or fabric problems are immediately reported to the correct body;
· Controlling and accurately recording all food wastage, production sheets and staff meals;
· Working with the Head Chef, contribute towards the mentoring of new kitchen staff, advising and guiding;
· Ensuring the University Food Safety Policy, Personal Hygiene Policy and Health & Safety Policy are adhered to at all times.
· Demonstrable behaviours in line with Commercial and Campus Support Services’ and University values.