Post SummaryJob Title / Executive Sous Chef
Department / Kitchen
Direct line Manager / Executive Head chef,
Communication / Kitchen, Stewarding, Engineering, F&B, Conference and Banqueting, Accounts, Café, Restaurant
Direct reports / Kitchen, Stewarding,
Job summaryFunction / Purpose
To oversee all operations within the Kitchen and Stewarding departments. To ensure departmental standards and profitability are upheld at all times. / Smooth running of Kitchen and Stewarding to ensure the guest a memorable experience
Our aim is to be an independent hotel driven by quality and the highest standards of individual hospitality and service, collectively we achieve outstanding performance.
To achieve this, we need to be driven, passionate, to believe in our vision, and to be excited about the journey we’ve started.
You are the heart and soul of our hotel and it’s you that will make our hotel so special. We recognise that employees at all levels need to be empowered and engaged to be able to deliver memorable moments to our internal and external guests.
We want you to feel valued, so as well as investing in our hotel, we’ve committed to investing in you and your long-term career development. Because we believe that The Wynyard Hall can offer much more than just a job.
It is your chance to be part of something truly special.
Main Duties and responsibilities:To oversee and take ownership for the entire kitchen daily operations, keeping the Executive Chef updated of all changes implemented
To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the kitchen to ensure consistent standards are met.
To supervise, guide and spotcheck all kitchen team members working practices, standards and mise en place and give feedback when required.
To oversee and spot check that the cooking and presentation of food is to the correct standard as outlined in the menu manuals within all outlets
To oversee all new menu implementations within the department.
To ensure accurate recipes and photo specifications for new dishes are implemented on all menus within the department.
To ensure all kitchens are ready for service for all meal periods.
To ensure accurate recipes and photo specifications for new dishes are implemented on all menus within the department.
To manage your working hours on a weekly basis in accordance to business needs / levels, practices and procedures.
To lead the team by example at all times.
To carry out all tasks as directed by the Executive chef and to assist in any other areas or duties within the kitchen/ hotel upon request
To regularly review all working practices and food offerings for all outlets and propose change to ensure continual growth.
To have a thorough operational knowledge of all areas within the kitchen
To manage the teams working hours in line with labour cost budget and ‘working time directive’.
To oversee all weekly rotas for the department ensuring they reflect business needs
To oversee food purchases, food wastage, portion control, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved.
Co-ordinate fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
Oversee the requisitioning of dry goods of all F&B areas and ensure stock
levels are in line with business needs.
Check if all daily deliveries have been accounted for and action is taken when needed.
To ensure that new menus are updated with new costings
To ensure each month a kitchen representative attends and is able to fully explain all Kitchen related costs at the monthly P&L meeting.
To oversee the food cost in the Staff restaurant and ensure it is within the set budget on a monthly basis.
To liase with food and equipment suppliers on a regular basis to ensure the company receives the best ‘value for money’ in terms of purchases.
To review product specification on a regular basis
To work closely with Lynx and our suppliers to ensure that there is a balance between cost and quality in terms of food purchases.
To attend the 11am morning briefing when required and obtain key information, to be fed back to the department.
To hold a 10am / 5pm briefing with the Kitchen team, Stewarding and Banqueting operations. Ensure key information is delivered and understood, ensuring daily business is thoroughly discussed.
Host a monthly kitchen departmental meeting and communicate key information and encourage feedback / open communication from the team.
To ensure the team handover to each other between shifts and ensure all relevant information is communicated in the Sous Chef handover book
To ensure all the kitchen team are up to date with current section activities, i.e. Menus, dishes and working practices.
To work closely with all other related departments such as Food & Beverage, Banqueting, Engineering, Accounts, Human Resources and Front Office to ensure the success of the kitchen department.
To attend various meetings relating to the Kitchen and communicate all information.
To attend and actively participate in HOD meetings, giving feedback where appropriate.
Fully deputise for theExecutive Chef in his absence, and attend Senior meetings in Executive Chef’s absence and when required.
To meet with any guests to discuss their specific food requirements, making appropriate suggestions.
To hold regular 1-1’s with the Head/Sous Chef team to discuss operational matters and delegate / follow up tasks.
To ensure all new starters are correctly managed. To include: kitchen induction, safe systems of work and Landmark food hygiene manual training, weekly job chats are completed and recorded where appropriate. Oversee the completion of probationary reviews
In line with Success Factors personally conduct and ensure annual performance reviews are completed and that low or high performers are followed up with any appropriate actions.
To work with Human resources team to deal with promptly and efficiently all grievance hearings, disciplinary hearings and all health & welfare issues in accordance with the latest employment legislation.
To ensure all members of the team are achieving their daily tasks. Ensure the Head/Sous Chef team are providing on going coaching and training as required, monitoring it’s effectiveness.
To oversee and drive recruitment for the entire Kitchen by interviewing new candidates, supervising work trials and ensuring the recruitment process is followed through.
Implement a formal ‘Performance Management’ process for any team members that are identified with low performance. This process is to be designed to re-motivate such persons in order to reach good performance levels, together with any appropriate documentation to support.
To take full ownership of personal and team compliance for all Health &
Other Duties and responsibilities:1 / To implement appropriate training and development plans for all departmental team members and follow up on their success.
2 / To ensure all new colleagues have gone through the Kitchen induction within their first week of employment and are trained on our “safe systems of work” manual prior to using any Kitchen machinery.
3 / To encourage the team to submit new ideas for menus, presentations and working practices.
4 / To encourage and ensure Sous Chefs dine in all Food & Beverage outlets, covering all meal periods and give each other constructive feedback to promote continual product growth.
5 / To actively dine in competitor establishments, evaluate their offering and propose improvements to our offering where appropriate.
6 / To take ownership for your own development and propose initiatives to Executive Chef.
7 / Personally conduct and ensure annual performance reviews are completed and that low or high performers are followed up with any appropriate actions.
8 / To regularly review performance of team members and sections and propose plans to encourage more efficient working practices.
9 / To ensure personal and team compliance for all mandatory training shows.
10 / To ensure that departmental risk assessments are reviewed on a regular basis, consequently update and re-train all kitchen employees on ‘Safe systems of work’.
11 / To isolate and report any faulty equipment / machinery to Engineering and ensure follow up is conducted.
12 / To hold a valid Advanced Food Hygiene certificate and to work to the procedures as stated in the Landmark food safety manual.
13 / To take ownership for kitchen cleanliness at all times and have regular one to one meetings with the Chief Steward.
14 / To ensure the team’s uniform, appearance and personal hygiene is in accordance with hotel policy and procedure.
15 / To ensure personal and team compliance for the hotel fire and emergency procedures.
It is the reporting manager’s responsibility to ensure the development and progression of the team members for which they are responsible; the manager must ensure that all training is delivered; all reviews and appraisal are completed to standard and within the required time frame.
Managers must ensure that all team members (including themselves) book and take the appropriate amount of annual leave within the holiday year, as per the company policy.
Team members (including managers)
All team members must actively book and take all accrued holiday within the appropriate holiday year – use them or lose them! – For full information please refer to the handbook.
All team members must report on duty on time and dressed appropriately for the role in which they are employed, all managers and team members must wear the hotel standard name badge at all times whilst in the hotel.
All team members are responsible for their own development and must seek out learning opportunities.
Each and every team member is responsible for knowing and understanding the behaviours that must be demonstrated at all times, our professional behaviour competencies are broken into four many areas:
~Delivery of service
For more information please log in to Success Factors, via Landmarkpride.com
Physical Requirements: The job requires working in a kitchen area and be able to function in areas heated by ovens, stoves etc. Physical requirements are heavy with some lifting and walking and standing for long periods of time.
All team members are required to comply with the requirement of the Health and Safety at Work act, other relevant health and safety legislation and company policies and procedures.
All team members are required to make positive efforts to promote their own personal safety and that of others by taking reasonable care at work.
All employees are required to attend statutory training as advertised.
Green and Corporate Social Responsibility
It is the responsibility of all employees to act in a “green” way whilst at the hotel, by reducing waste, recycling and reusing resources.
All team members must follow the green and recycling policies at all times whilst at work.
I understand that this job description should be used as a guide of the main areas of my duties and responsibilities, and the culture and behaviours that should be demonstrated; I understand that this reflects the requirement of the post at the time that the job description was reviewed (date indicated) and is subject to change in line with the need of the business.
Changes may be made to this job description in line with the needs of the business and to enhance working practices and / or level of hospitality and service to our internal and external guests – changes that are considered reasonable by the hotels Executives may be made without formal consultation.
I understand that the hotel industry is a 24-hour 7-day a week business, and that I will show flexibility to ensure that the service standards are delivered to our internal and external guests, including going the extra mile, by completing tasks or duties that may not be directly my responsibility to ensure that our guests receive memorable moments.
This job description is not exhaustive and I understand that I may have to carry out duties not listed above to ensure high levels of internal and external customer service and business performance.Name (BLOCK CAPITALS)