ADDITIONAL INFORMATION

Job Number25112917
Job CategoryFood and Beverage & Culinary
LocationSt. Pancras London Autograph Collection, Euston Road, London, United Kingdom, United Kingdom, NW1 2AR
ScheduleFull Time
Located Remotely?N
Position Type Management

POSITION SUMMARY:

Reporting to the Head Chef, as a Senior Sous Chef at St Pancras, you will be primarily responsible for managing the day-to-day kitchen operation ensuring that food is produced and served to the highest quality. Alongside your culinary duties, you will be responsible for supporting the wider culinary team with daily operational tasks and people management tasks. This includes, recognition, training, hiring, performance management, scheduling and motivating and coaching team members. You will assist the Head Chef with the implementation and monitoring of hygiene, health and safety standards. You will oversee the presentation of all food leaving the kitchen in their absence and uphold expectations, reputation and standards. You will be required to support more senior operational tasks such as Kronos administration, and food order submissions.

Responsibilities: Here’s what your journey with us entails

• Ensure associates are serving food in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance, ensuring all wastage is minimized or eliminated.
• Maintain fluid communication with F&B Front of House managers, supervisors & associates.
• Ensure the quality of the food items and notify Executive Sous Chef if a product does not meet specifications.
• Ensure food, chemical and controllables usage is in line with forecasted business levels and ensure flex as necessary.
• Communicate fluidly with the Executive Sous Chef to ensure that staffing levels for the business are flexed daily or weekly depending on volumes.
• Ensure that all dishes on every menu are prepared to food spec and that each culinary associate signs off their training on each item before menus go live.
• Monitor the status of all kitchen and back of house equipment to ensure they are in correct working order, to not only ensure efficient food production but also compliance with food hygiene, health and safety guidelines.
• Report maintenance issues immediately to Executive Sous Chef and Director of Engineering
• Lead daily taste panels alongside F&B Front of House Management
• Daily monitoring of all kitchen stewards when on shift to ensure that areas are being maintained in terms of cleanliness and hygiene.
• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Management.
• Guest Voice & TripAdvisor
• Food Safety Audit compliance
• Brand Standard Audit compliance
• 43-point checklist compliance
• Guest Voice scores in Food Quality & Service.

QUALIFICATIONS:

• Mandatory Level 3 in Food Hygiene.
• Previous experience at Sous Chef level as a minimum requirement (minimum of 2 years).
• Experience in high volume multi-outlet functions.
• Exceptional interpersonal and communication skills with the ability to interact effectively at all levels.
• Proven leadership abilities with a track record of successfully leading and motivating teams.
• Passion for delivering excellence in food quality.

• Ensure associates are serving food in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance, ensuring all wastage is minimized or eliminated.
• Maintain fluid communication with F&B Front of House managers, supervisors & associates.
• Ensure the quality of the food items and notify Executive Sous Chef if a product does not meet specifications.
• Ensure food, chemical and controllables usage is in line with forecasted business levels and ensure flex as necessary.
• Communicate fluidly with the Executive Sous Chef to ensure that staffing levels for the business are flexed daily or weekly depending on volumes.
• Ensure that all dishes on every menu are prepared to food spec and that each culinary associate signs off their training on each item before menus go live.
• Monitor the status of all kitchen and back of house equipment to ensure they are in correct working order, to not only ensure efficient food production but also compliance with food hygiene, health and safety guidelines.
• Report maintenance issues immediately to Executive Sous Chef and Director of Engineering
• Lead daily taste panels alongside F&B Front of House Management
• Daily monitoring of all kitchen stewards when on shift to ensure that areas are being maintained in terms of cleanliness and hygiene.
• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Management.
• Guest Voice & TripAdvisor
• Food Safety Audit compliance
• Brand Standard Audit compliance
• 43-point checklist compliance
• Guest Voice scores in Food Quality & Service