The Hotel Folk have a fantastic opportunity for an experienced and enthusiastic Senior Sous Chef to join their award-winning 2 AA rosette 4 silver star accredited hotel, The Swan at Lavenham Hotel and Spa.
Dating back to the 15th Century, The Swan is a member of Pride of Britain hotels and is a haven of luxury dedicated to providing the perfect escape for each and every guest. Our two individually impressive restaurants celebrate fine, classic British favourites using the best of Suffolk produce every day to serve breakfast, lunch, dinner and afternoon tea.
We are looking for a professional and hard-working Senior Sous Chef with a passion for food, who will be able to support the Head Chef in managing and motivating the kitchen team. You will have a minimum five years previous experience of working as a chef, three of which at Senior Sous level, and ideally have experience of working in an AA rosette awarded establishment.
You will be required to assist the Head Chef to plan and deliver balanced menus that offer interest, quality and are to a consistently high standard to delight our guests! You will deputise and have total responsibility for the Kitchen in the Head Chef’s absence, and work alongside and supervise the work of the other chefs and kitchen porters.

RESPONSIBILITIES

· Assist the Head Chef to plan and deliver balanced menus that are offer interest, quality and consistency.
· Produce food that is of consistently high standard
· Put forward ideas and suggestions for new menus
· Supervise the work of the other chefs and kitchen porters.
· Take part in the induction and on-going training of all kitchen staff.
· Be involved in staff recruitment, appraisal and performance management as appropriate.
· Report any current or potential staffing/employment issues as soon as possible.
· Carry out all required checks and controls eg: temperature checks, food storage and stock rotation, stock control, cleaning.
· Ensure compliance with all kitchen processes and protocols
· Work closely with the team to deliver the highest possible standard of service to guests. Be aware of any special or dietary requests.
· Promote the “customer first” culture within the team.
· Respond to guest and customer requests courteously and efficiently at all times.
· Help, support and encourage team members wherever necessary and possible.
· Work closely with other departments to deliver the highest possible standards of service
· Help to ensure that all procedures are recorded and kept up-to-date
· Ordering on cost and quality, consistent on a daily basis to ensure financial performance and control.
· Take part in stocktaking. In the absence of the Head Chef ensure that stocktakes are carried out on time.