Job Title: Sous Chef
Division/Location: Kitchen/ Dalhousie Castle Hotel
Reports to: Head Chef
Responsible for: Kitchen team
As a Sous Chef working for the 7H managed hotels, you will demonstrate hands on leadership and drive exceptional standards and guest experience to deliver on the overall hotel’s objective
7H have 4 core important values which are central to the success of the hotel;
Ownership| We think and perform like owners
Driven| We have a constant desire for improvement
Transparency| We ensure clarity in communication so that there are no surprises
Investment in our People| We continuously invest in our people to ensure that they are the best that they can be

CORE DUTIES AND RESPONSIBILITIES

• Overall responsibility for the daily operations in the kitchen in absence of the Head Chef
• Support the Head Chef in liaising with purchasing companies for food orders
• Strive to become the first choice for eating in the local area through the quality and value for money of the food
• To ensure all aspects within the kitchen are compliant with the current Health & Safety regulations, the Food Safety Act and EHO criteria
• Ensure the highest standard of cleanliness, maintenance and safety in the kitchen at all times
• Maintaining and raising the profit margins on food
• Support the Head Chef in creating creative menus and new dishes
• Ensure satisfaction and seek feedback on menu items
• Remain up to date with the latest food trends within the industry to meet and exceed guest expectations
• Support the Head Chef with liaising with local colleges, schools and universities to maintain strong skills development connections and links for recruitment
• Support Head Chef with local community to support company’s corporate social responsibility commitment including taking part in charity activity and responsible business initiatives
• Approve and polish dishes before they reach the customer
• Control and direct the food preparation process
• Support Head Chef with the updating of all employee documentation in EPS to ensure staff files remain current and up to date
• To support Head Chef with the monitoring and management of employee absences within the kitchen department, ensuring all absences are accurately recorded within EPS, reasons for absences are recorded within EPS, and return to work (RTW) forms are complete and loaded in EPS.
• Ensure Saeker is up to date for the kitchen department and all tasks complete
• Ensure all food labelling is current and up to date as per current health and safety guidelines
• Food allergen compliance – ensure full training of team members
• To ensure all H&S documentation relating to Kitchen department is up to date and displayed where necessary
• Ensure all rotas are loaded into EPS and signed off by the set deadlines

· Understand your role and responsibilities in terms of the hotel Health & Safety Policy including completion of all mandatory training

• Familiarise yourself with emergency and evacuation procedures
• Understand your responsibilities with regards to security patrols and data protection legislation
• Work with key stakeholders to drive improvements to the business
• To effectively manage relationships with any agreed external contacts, professional advisors and official bodies
• Have a flexible approach to the hours you are required to work to meet the needs of the business
• Ensure 100% Flow completion for Kitchen departmen