Sous Chef at Frasers Group

Bassetlaw, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Budgetary Constraints, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Communication, Problem Solving

Industry

Retail

Description

Company Description The Lion Hotel Worksop is proud to be part of the Frasers Group and sits in the heart of Worksop town. With 46 bedrooms, 2 conference suites, function room and its own bar and restaurant the Lion Hotel is committed to delivering first class service. Job Description As Sous Chef you will prepare and deliver excellent standards of food quality at all times, paying particular attention to the dish specifications to ensure that all dishes are prepared, cooked and delivered correctly, first time. You’ll create a great work environment bring life to kitchen excellence by driving the passion for food in the hotel, and at the same time encourage learning, and share knowledge and pride throughout the whole team. Provides clear sense of direction and purpose by working with the team to translate the clear objectives of the businesses Leads by example, motivates and inspires the team Effectively coaches, supports and develops the team Communicates all Company and Brand information to the team Encourages feedback and actively celebrates success within the team Ensures all legal standards are maintained in terms of Food safety, health & safety, fire and security for guests and team members Work with the Head Chef to review your department’s performance, utilising the appropriate tools in place i.e., External Stock Results, External Audits, EHO Maintain accurate reports, records and food & safety compliance related documentation Understand budgetary constraints, profit flow through and commercial levers within the business such as effective cost management to maximise performance against financial measures whilst protecting Guest Experience and food standards Maximising the profit potential of all revenue streams – restaurant/bar/functions Guest Monitors Food Complaints, taking action to ensure issues are resolved to the guest’s satisfaction. Reviews social media for the hotel with the kitchen team, taking their views on board and making changes where necessary to address Get to know and understand your guests and anticipate their needs and expectations – seek feedback to help make things better. Carry out open and close-down procedures at specific times. Qualifications Experienced Chef (Level 2 NVQ in professional cookery) Passion for food and a great understanding of cooking A strong leader of teams Highly organised, confident, and self-motivated High levels of energy and drive Ability to stay calm and focused under pressure. Previous responsibility for purchasing. Additional Information An opportunity like this at Frasers is for the fearless. The potential is massive, the experience unrivalled. To be able to make the most of it you need to live and breathe our principles: Think without limits and take the team with you Own it and back yourself Be relevant to people, partners and the planet

Responsibilities

The Sous Chef is responsible for preparing and delivering excellent food quality according to specifications, ensuring dishes are cooked and delivered correctly every time. This role also involves driving kitchen excellence, encouraging team learning, and maintaining clear direction and purpose within the team.