Sous Chef

at  Hilton Garden Inn Snowdonia

We are now looking for a Sous Chef who shares our passion for hospitality, and world-class customer service. We value hard working, positive team players who are committed to delivering an incredible experience for our guests. Want to be part of the adventure? Take a look at the full job description below.

KEY SKILLS / EXPERIENCE REQUIREMENTS

• Leadership - The ability to envision possibilities, contributes to high performing teams, and inspires passion. The willingness to take calculated risks, assumes responsibility, and enhances quality and service.
• Customer Focus - The ability to proactively sense and take action on customer needs and opportunities. The willingness to exceed customer expectations
• Collaboration - The ability to work inter‐dependently with others, within or across groups, functions, brands, and geographies to improve effectiveness. The willingness to put the interests of the enterprise above your own and seek win‐win solutions
• Judgment - The ability to process information effectively. The willingness to use facts and data to make sound decisions, and to learn from experience.
• Results Focus - The ability to deliver results and solutions, keeping the focus on driving customer value. The willingness to assume personal ownership and accountability.

PREFERRED QUALIFICATION

• College qualification or equivalent experience
• Significant kitchen leadership experience in a supervisory role
• Intermediate Food Hygiene Certification

JOB PURPOSE

To provide the kitchen team with the leadership to provide optimal cash profit from safe, high quality meal production and to deputise for the Head Chef in his absence.

MAIN DUTIES AND RESPONSIBILITIES

• Allocate work to deliver optimal levels of productivity
• Maintain activity to minimise / eliminate risk relating to working environment, process and process output
• Schedule commodity/product delivery and waste collection to fit with operational requirements and ensure appropriate contractor supervision
• Ensure appropriate controls and team awareness on the environmental impact of kitchen operations and ensure this impact is minimised
• Support your team to deliver the targeted KPI improvements in line with the agreed dish standards and kitchen management standard operating procedures
• Support your team by being in the department at the peak service periods
• Ensure a safe, secure and stimulating environment is provided for team members in the kitchen and supporting areas
• Ensure that all team members are fully equipped with the tools, skills, behaviours and knowledge required
• Ensure service teams are fully briefed on product availability and ‘recommend’ items pre service
• Ensure that all food dishes are fully specified and costed and that no products are delivered to our customers that do not fully meet this specification
• Ensure that all prescribed and designed processes, systems and standards are maintained
• Champion both tactical and ‘change’ initiatives instigated by brand or management
• Constantly provide the team with clear purpose they require, support with relevant learning experiences and feedback on individual /team performance
• Observe and coach the team to ensure they are continuing to develop their skills
• Maintain productivity, food cost and expense performance in line with targets; maintain required records on food waste, waste collection etc and work with nominated suppliers only
• Comply with all directive company policies and relevant legislation
• Monitor ‘Risk’ and maintain accurate records relating to HACCP, cleaning schedule activity, maintenance and servicing records, work‐wear contract requirements and all required safety certification
• Maintain stockholding of food /cleaning products at an appropriate and consistent level relative to forecast activity levels